These Blueberry Chocolate Chip Muffins are easy to make, and are a delicious on-the-go breakfast, brunch, or snack.
Homemade muffins are magic!
We love making Pumpkin Banana Muffins, Lemon Blueberry Muffins, Banana Chocolate Chip Muffins, and Banana Blackberry Oatmeal Muffins for a quick breakfast. They’re great grab-and-go snacks, too!
For this Blueberry Chocolate Chip Muffin recipe, we’ve taken a basic muffin recipe and added tons of flavor and ingredients to create a moist, fluffy, flavorful muffin.
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🌟 Why this recipe works
These bakery-style blueberry chocolate muffins are one of our favorite muffins!
- Easy – The recipe is easy to follow even for beginning bakers. I’ve included step-by-step photos to help you along the way.
- Flavorful – Bursting with juicy blueberries AND chocolate chips, these are delicious, moist blueberry chocolate chip muffins with big flavor.
- Portable – Muffins make for the perfect breakfast or snack to take on-the-go. Great for picnics, potlucks, and road trips!
- Customizable – You can easily substitute other berries for the blueberries, or use different kinds of chocolate chips.
🛒 Ingredient notes
- Blueberries – You can use fresh blueberries or frozen blueberries. If using frozen, don’t thaw them out before using; use right from the freezer.
- Flour – Use all-purpose flour for this blueberry muffin recipe.
- Sugars – You will use both granulated white sugar and golden brown sugar (light brown sugar) in this recipe.
- Vegetable oil – this helps create moist muffins! You can substitute melted butter, but butter can create a tough muffin.
- Eggs – Make sure your two eggs are at room temperature. This makes it easier to mix smoothly into the batter. Simply take the eggs out of the refrigerator about 20-30 minutes before you are ready to start gathering the rest of your ingredients, and place them on the counter to come to room temperature.
- Buttermilk – If you don’t have buttermilk, you can easily make your own. Simply add one teaspoon of fresh lemon juice to regular or non-dairy milk and let sit for 5 minutes. The milk will curdle slightly and that’s ok — this is now buttermilk!
- Chocolate chips – I use semi-sweet chocolate chips, but you can use dark chocolate chips, milk chocolate chips, mini chocolate chips, or chocolate chunks.
Plus, you can add lemon juice or lemon zest for a bit of acidity and zing. Or consider adding some sanding sugar to create crunchy muffin tops.
✅ Step-by-step instructions
The full list of ingredients and detailed instructions are in the printable recipe card below. But here’s a quick step-by-step photo guide to help you as you bake these fluffy blueberry chocolate chip muffins.
Start by preheating the oven and lining the cups of a 12-cup muffin tin with cupcake liners.
Then you’ll want to coat the blueberries with a little flour in one bowl. In a separate bowl, coat the blueberries with a little flour.
- In a large bowl, whisk together the dry ingredients.
- In a stand mixer — or in a large bowl and using a hand mixer — beat together the wet ingredients.
- Add in the dry ingredients to the wet ingredients, just until combined.
- Then fold in the floured blueberries and floured chocolate chips.
- Scoop batter into each lined muffin cup.
- Bake at 400°F for 5 minutes, then turn down the heat to 375°F and bake for an additional 15-20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
- Cool for 10 minutes before serving.
🧁 Baking tips
Top tips for making the best muffins:
- Tossing the blueberries and chocolate chips in flour helps keep them from falling to the bottom of the batter while baking.
- Use room temperature eggs anytime you bake. Cold eggs won’t mix as smoothly in the batter, but room temperature eggs will. This creates a nice, smooth batter.
- Baking muffins at high heat for 5 minutes first helps create the beautiful bakery dome shape on the top of the muffins. Just remember to turn the heat down after 5-6 minutes for the remainder of the baking time.
- Be careful not to overmix the batter. Only mix the batter just until ingredients are incorporated.
- Folding in the blueberries and chocolate chips gently with a silicone spatula or wooden spoon helps prevent over-mixing. It’s best NOT to use a stand mixer or hand mixer when adding the berries and chocolate chips to batter because you’re more likely to over-mix using an electric mixer.
👩🏻🍳 Recipe FAQs
Yes! If you are using frozen blueberries, there’s no need to thaw them beforehand. Simply fold in frozen blueberries straight from the freezer.
Allow muffins to cool completely, then store in an airtight container at room temperature for up to 4 days or in the refrigerator for a week.
Yes, you can absolutely freeze muffins! Allow the muffins to cool completely, then store in a freezer bag or freezer-safe container in the freezer for up to two months.
🍽 Serving ideas
Serve these muffins for breakfast, brunch, or a snack!
We love serving these on a beautiful and Easy Brunch Charcuterie Board along with the Best Fruit Salad.
And while it’s great with a cup of tea or coffee, for breakfast these muffins are great to enjoy with a Super Green Smoothie!
Or pack up these muffins along with other Best Homemade Road Trip Snacks and hit the road for a fun family adventure.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Muffin tin – You’ll need a 12-cup muffin pan or two.
- Cupcake liners – Cute cupcake/muffin liners add to the fun of baking!
- Mixing bowls – You’ll need a set of medium and large mixing bowls.
- Whisk – A large balloon whisk is perfect for the job of whisking together ingredients.
- Spatula – Use a silicone spatula or wooden spoon to gently fold in the final ingredients to prevent over-mixing.
- Large scoop – Use a large cookie scoop or ice cream scoop to scoop out of muffin batter into the paper liners.
More blueberry recipes
If you’ve got lots of sweet berries to use up, here are more of our favorite blueberry recipes:
- Easy Blueberry Galette
- Blueberry Pineapple Smoothie
- Microwave Blueberry Crisp recipe
- 4th of July Fruit Pizza
You can also freeze blueberries to use all year long!
More muffin recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Blueberry Chocolate Chip Muffins
Equipment
Ingredients
- 3 cups all-purpose flour + 2 teaspoons, divided
- 1 cup blueberries (fresh or frozen)
- ¾ cup semi-sweet chocolate chips
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400°F. Line the cups of a 12-cup muffin tin with cupcake liners. Set aside.
- In a medium bowl, gently toss the blueberries with 1 teaspoon flour. Set aside.
- In a separate medium bowl, gently toss the chocolate chips with 1 teaspoon flour. Set aside.
- In a large bowl. whisk together the flour, baking powder, and salt.
- In a stand mixer — or in a large bowl and using a hand mixer — beat the eggs and sugar together until light and fluffy, about 1-2 minutes.
- Beat in the buttermilk, vegetable oil. and vanilla until combined.
- Add in the dry ingredients (flour mixture) to the wet ingredients, just until combined.
- Using a silicone spatula or wooden spoon, gently fold in the floured blueberries and floured chocolate chips, just until incorporated.
- Using a cookie scoop or 1/4 measuring cup, scoop the batter into each prepared muffin tin opening, filling only 3/4 of the way full.
- Bake at 400°F for 5 minutes, then turn down the heat to 375°F and bake for an additional 15-20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Allow to cool for 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
