These bakery-style blueberry chocolate chip muffins are moist and bursting with juicy blueberries! They're great for breakfast or as a snack!
Blueberries and chocolate are a match made in heaven - it's an amazing flavor combination! Definitely worth trying, if you haven't already done so! I mean, who wouldn't want blueberry chocolate muffins for breakfast?!?
This blueberry and chocolate chip muffins recipe is adapted from my classic blueberry muffins.
Honestly, there's nothing like homemade blueberry chocolate chip muffins! I absolutely love making them because they're pretty quick and easy.
Of course, I always keep a stash of these chocolate and blueberry muffins in the freezer, too!
And they're so simple to make. I think you will fall in love with these easy peasy chocolate chip muffins with blueberries.
- Why you’ll love these chocolate chip blueberry muffins
- What do these blueberry chocolate chip muffins taste like?
- WHAT YOU NEED TO MAKE THIS RECIPE
- Ingredients for blueberry chocolate chip muffins
- What kinds of chocolate chips to use
- Equipment you'll need
- HOW TO MAKE CHOCOLATE CHIP BLUEBERRY MUFFINS
- Step-by-step Instructions
- Recipe Notes
- Storage Tips
- Freezing Instructions
- TOP TIPS FOR BAKING MUFFINS
- MORE MUFFIN RECIPES
Why you’ll love these chocolate chip blueberry muffins
- You only need a few ingredients. Just some easy-to-find pantry ingredients that you probably already have.
- No fancy equipment necessary. These chocolate chip and blueberry muffins are really easy to make. You don't even need a mixer!
- They're delicious. These muffins are so flavorful, you'll be making them again and again.
What do these blueberry chocolate chip muffins taste like?
These blueberry and chocolate muffins are pillowy soft and moist. They are packed with fresh blueberries and have a beautiful dome. They also have a touch of nutmeg which adds a wonderful, mildly spiced kick and I think it enhances all the flavors. The chocolate chips also pair really well with the blueberries!
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for blueberry chocolate chip muffins
- Blueberries: I use about a cup of fresh blueberries. You can use frozen blueberries if you prefer and you don't need to thaw them. I think fresh blueberries are juicier.
- Sugar: I use regular granulated sugar.
- Greek yogurt: I use Fage 2% yogurt, which is my favorite. You can also use full-fat yogurt.
- Egg: I use 2 medium eggs.
- Flour & leaveners: I use all purpose flour, baking powder and baking soda.
- Fresh Milk: I use 2% milk. You could use plant-based milk, too.
- Oil: I use light vegetable oil because it really makes the muffins moist. If you don't have oil, you can use melted butter, but the muffins won't be as moist.
- Vanilla: I use pure vanilla extract.
- Nutmeg & salt: I add a bit of nutmeg and salt to blend all the flavors together. Nutmeg is optional, of course, but it really enhances the flavor in these berry chocolate muffins.
- Chocolate chips: I use mini semi sweet chocolate chips, but you could use milk chocolate or even white chocolate chips.
See the recipe card at the end of the post for quantities.
What kinds of chocolate chips to use
For this recipe, I used mini chocolate chips. As opposed to regular chocolate chips, I think the mini ones are more equally spread throughout the muffins. You can use double chocolate chips, too, by using a combination of milk and dark chocolate.
Equipment you'll need
- large mixing bowls
- a 12-cavity cupcake pan or muffin tin
- muffin or cupcake liners
HOW TO MAKE CHOCOLATE CHIP BLUEBERRY MUFFINS
First place the liners in the pan. Set aside.
Whisk together all the dry ingredients in a large mixing bowl.
In another bowl whisk together the wet ingredients and the eggs.
Pour the wet ingredients into the dry ingredients. Fold everything together until just combined. Don't overmix.
Fill the liners with batter, all the way to the top. If you want, you can add a few more chocolate chips and blueberries on top.
Store these muffins in an airtight container at room temperature for up to about 2 days.
These blueberry and chocolate chip muffins freeze really well. Wrap each one individually with plastic wrap and then place them in freezer bags. They can be frozen for up to about 3 months. Thaw in the refrigerator overnight. You can also reheat them in the microwave for 10-20 seconds straight out of the freezer.
- Make chocolate blueberry muffins. Use my recipe for triple chocolate muffins and replace the chocolate with blueberries!
- Make blueberry white chocolate muffins. Just replace the semi sweet chocolate chips with equal amounts of white chocolate chips. Keep in mind that they will be sweeter, though.
- Make mixed berry and chocolate muffins by adding your favorite berries. Raspberries and cranberries would make amazing chocolate berry muffins!
- Make streusel blueberry muffins. Use my streusel topping from my apple streusel muffins.
TOP TIPS FOR BAKING MUFFINS
- Use a digital scale. For consistent and accurate results, I suggest using a digital scale to weigh all the ingredients.
- Don't overmix the muffin batter. Just mix everything until just combined to ensure that the muffins don't turn out tough and dense.
- Getting bakery style muffin tops. To get tall muffins, the trick is to bake them at a really high temperature for the first 5 minutes and then lowering the temperature. (Detailed instructions are in the recipe card below the post.)
- Baking times vary. Each and every oven is different, so baking times may differ, too. Use a toothpick inserted in the middle to see if they're done. If the toothpick comes out clean, they are ready.
Personally, I prefer fresh berries because they're tastier and juicier, but frozen berries work well, too.
I bake mine for about 20 minutes. However, every oven is different so baking times may vary.
There are a few factors that could cause this problem. First of all, the muffins could have been under-baked. Another reason might be that the right oven temperature was not used, that's why it's best to follow the recipe precisely. Finally, there is also the possibility that the leaveners used (baking powder, baking soda) have expired. Always check the expiration date before baking.
It isn't necessary to refrigerate homemade blueberry muffins. I avoid putting them in the refrigerator because they tend to get dry. You could refrigerate them for up to about a week, if you want, but they won't taste as fresh.
MORE MUFFIN RECIPES
Looking for other recipes like this? Try these:
Let me know how these blueberry chocolate chip muffins turn out for you in the comments below! I’d love to hear from you!
Blueberry Chocolate Chip Muffins
- mixing bowls
- a 12-cavity cupcake pan or muffin tin
- muffin or cupcake liners
- 2½ cups (313g / 11oz) all-purpose flour
- 1 cup fresh blueberries (150g/5.3oz), washed and patted dry + a few extra to top
- ½ cup (100g / 3.5oz) semi-sweet mini chocolate chips
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground nutmeg (optional , but highly recommended)
- ¼ teaspoon salt
- 2 medium eggs, at room temperature
- 1 cup (200g) sugar
- ¼ cup (60ml) light vegetable oil
- ¼ cup (57 g) unsalted butter, melted and cooled
- ½ cup (122g / 4.3oz) plain Greek yogurt
- ½ cup (125ml) milk
- 1 teaspoon vanilla
- Preheat the oven to 425℉ / 218℃. Line the pan with paper liners. Set aside.
- In a large mixing bowl, stir together the flour, blueberries, chocolate chips, baking powder, baking soda, nutmeg, and salt. Set aside.
- In another medium bowl, whisk together the eggs, sugar, oil, melted butter, yogurt, milk and vanilla.
- Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined.
- Fill the liners with batter, all the way to the top. If you want, you can add a few more chocolate chips and blueberries on top.
- Bake at 425℉ / 218℃ for 5 minutes. Then lower the temperature to 350℉ / 180℃ and continue to bake for another 12-15 minutes, or until a toothpick inserted in the middle comes out clean. Do not open the oven door while the muffins are baking.
- Let the muffins cool in the pan for about 10 minutes.