Fluffy, moist, and buttery, these blueberry chocolate chip muffins are so simple and easy to make. Fresh and juicy blueberries pair together with sweet and melty chocolate chips to create the perfect grab-and-go breakfast treat that you can have ready in less than 30 minutes.
Muffins are one of my favorite breakfast foods. Not only are they sweet, soft, and scrumptious, but they’re also convenient to take with me on the go. Plus, there’s an endless variety of wonderful flavors to choose from.
Two of the best muffin flavors, in my opinion, are blueberry and chocolate chip. Whenever I pick up muffins from my local bakery, I always struggle to choose between the two. And, let’s be honest, I usually end up getting both.
Since I love having muffins in my freezer for a quick breakfast or snack, I decided to get creative and experiment a little. Blueberries and chocolate chips in the same muffin? Yes, please!
These blueberry chocolate chip muffins combine two of the most popular muffin flavors into one tasty treat. Stuffed with both blueberries and chocolate chips, they’re perfect for breakfast, as a snack, or even as a dessert.
So, if you never want to have to choose between blueberry muffins and chocolate chip muffins ever again, keep reading to learn how to make my blueberry chocolate chip muffins for yourself at home.
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Why You’ll Love This Recipe
- Moist & Fluffy- The combination of whole milk, canola oil, and butter helps to make these blueberry chocolate chip muffins super soft and moist. The baking powder, when combined with the liquid ingredients, creates a wonderfully light and fluffy muffin texture.
- Easy to Make- Blueberry chocolate chip muffins are as easy as it gets when learning to bake from scratch. Just a few bowls, a little mixing, and you’re on your way to a quick and delicious homemade breakfast.
- Best of Both Worlds- On one side, you have blueberry muffin lovers. On the other, you have chocolate chip muffin enthusiasts. I say, why not both? The combination of juicy blueberries with sweet chocolate chips may sound unique, but it’s totally delicious!
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Blueberries- Blueberries are a quintessential muffin mix-in. I love using fresh blueberries any chance I get since their growing season is so short. Look for fresh blueberries at your local farmers’ market or, better yet, plant a few blueberry bushes in your own backyard.
- Chocolate Chips- Another classic muffin mix-in, chocolate chips are sweet and delicious. I used semi-sweet chocolate chips in these blueberry chocolate chip muffins.
- Eggs- Full of fat and protein, eggs provide structure to the muffins as they rise in the oven.
- Whole Milk- Milk adds fat, sugar, and moisture to the muffins, which means richer, more tender muffins. I like to use whole milk, but any percent milk fat will work.
- Butter- Since butter becomes solid at room temperature, an all-butter muffin is generally denser than one made with vegetable oil. This is why I like to add both melted butter and oil to my muffin recipes. The butter adds flavor, while the oil creates a more tender crumb.
- Canola Oil- As mentioned above, if you want a muffin that is soft and fluffy, adding oil to your batter is key. I like to use canola oil because of its neutral flavor, but any neutral-flavored vegetable oil will work.
- Vanilla Extract- Just a touch of vanilla extract lends a subtle vanilla flavor that pairs perfectly with the blueberries and chocolate chips. I recommend using pure vanilla extract.
- Turbinado Sugar- Baking muffins topped with coarse turbinado sugar is the perfect way to achieve that golden-brown, crunchy muffin top reminiscent of bakery-style muffins.
Step by Step Instructions
Here is how to make these blueberry chocolate chip muffins.
Step 1: Mix dry ingredients. Preheat the oven to 400°F. Line a muffin tin with liners or spray with cooking spray and set aside. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add in the blueberries and chocolate chips and toss to coat them in flour.
Step 2: Whisk together wet ingredients and mix with dry. In a separate mixing bowl, whisk together the eggs, milk, canola oil, butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 3: Bake muffins and enjoy. Fill the muffin cups with the batter and top with turbinado sugar, if using. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the muffin tin for 5 minutes prior to removing them to a wire rack to cool completely.
Quick Baking Tips
- Milk and eggs should be brought to room temperature. Allowing the eggs and milk to come to room temperature means they’ll mix more easily into the batter. The more easily we can achieve a smooth batter, the better, since over-mixing the batter can lead to tough, dense muffins.
- Add mix-ins to dry ingredients. Tossing the blueberries and chocolate chips with the dry ingredients helps prevent them from sinking to the bottom of the muffins while baking.
- Measure the flour in grams, not cups. While convenient, volume measurements, such as cups, are not as accurate as weight measurements. Inaccurately measuring the flour can lead to dry muffins. If you have a food scale, I highly recommend using it to measure the flour in grams. If you don’t, I recommend gently spooning the flour into your measuring cup and leveling it off.
- Dot the muffin tops with extra blueberries and chocolate chips before baking. For picture-perfect muffins like the ones you see in a bakery, gently place a few extra blueberries and chocolate chips on top of each muffin prior to baking. As the muffins bake and expand, the toppings will spread out and look gorgeous against the golden brown muffins.
Substitutions and Variations
- All-Purpose Flour- Swap up to ⅓ of the all-purpose flour for whole wheat flour. If you need to use gluten-free flour, I’d recommend opting for a 1-to-1 gluten-free baking flour like the one from Bob’s Red Mill.
- Sugar- While I haven’t tried it myself, you can try replacing the sugar with honey or maple syrup. Learn more about how to do that successfully here.
- Eggs- When I want to make a recipe egg-free, I often utilize “flax eggs.” A flax egg is simply a mixture of 1 tablespoon of ground flax seed with 2 ½ tablespoons of water. Whole chia seeds can be used in the same manner.
- Whole Milk- I like to use whole milk, but any milk fat percent will work just as well. Buttermilk would also make a fantastic swap for whole milk, lending an acidic tang. For dairy-free muffins, use any dairy-free milk you usually have on hand.
- Canola Oil- Use any neutral-flavored vegetable oil you like. You can also replace up to half of the fat in a muffin recipe with applesauce without altering the texture too significantly. Since this recipe calls for both canola oil and butter, you can completely replace either one with applesauce.
- Butter- Replace with 3 tablespoons of canola oil or ¼ cup of applesauce.
- Blueberries- Use an equal amount of frozen blueberries straight from the freezer, if preferred.
- Chocolate Chips- White chocolate chips, dark chocolate chips, or mini chocolate chips are all fun alternatives.
- Vegan- To make these muffins vegan, use ½ cup of canola oil, 1 cup of dairy-free milk, and 2 flax “eggs.” Additionally, make sure you purchase dairy-free chocolate chips.
- Gluten-Free- For simplicity, use a 1-to-1 gluten-free baking flour in place of the all-purpose flour. And don’t forget to check all labels to ensure that the rest of your ingredients are gluten-free.
- Lower Fat- Replace either the canola oil or the butter with an equal amount of unsweetened applesauce.
- Reduced-Sugar- You can reduce the sugar down to ½ cup without altering the texture of the muffin too much.
Here are a few suggestions for how you can make these tasty chocolate blueberry muffins even tastier.
- Warmed and spread with butter, cream cheese, or peanut butter.
- Grilled with butter and served with blueberry jam.
- Topped with vanilla ice cream and blueberry or chocolate sauce.
- Turned into bread pudding or muffin French toast.
Storage and Freezing
- Store- Store at room temperature in an airtight container for up to 3 days or in the refrigerator for up to 1 week. Keep in mind, however, that refrigerating muffins will dry them out more quickly.
- Freeze- For longer storage, freezing muffins is an excellent way to keep them fresh. Allow the muffins to cool completely before storing them in a freezer-safe container or bag for up to 3 months.
- How to Thaw- Muffins can be thawed on the counter at room temperature or in the microwave. To thaw in the microwave, place the muffin on a microwave-safe plate and heat on high for approximately 30 seconds.
Frequently Asked Questions
Over-mixing muffin batter will leave you with tough muffins that often have “tunnels” or large air pockets running throughout the muffin. The cause of this toughness is due to a build-up of gluten, the protein in wheat flour responsible for creating structure in bread.
Yes, granulated sugar can be used in place of turbinado sugar on top of muffins. Just note, however, that the smaller the sugar crystal is, the less noticeable it will be after baking. But, it will still create a delicious, crunchy, golden-brown muffin top.
If you reduced the fat in this recipe or replaced it with some applesauce, that may be why your muffins are sticking to the wrappers. Low-fat muffins tend to be stickier after baking and will cling to the paper liner. It’s also best to allow the muffins to cool for at least 20 minutes prior to peeling off the wrappers.
More Recipes You May Enjoy
- Raspberry Streusel Muffins
- Strawberry Zucchini Bread
- Whole Wheat Veggie Muffins
- Acorn Squash Bread
- Pumpkin Baked Oats
- Buttermilk Oat Flour Waffles
Blueberry Chocolate Chip Muffins
- 2 cups (240 grams) all-purpose flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 cup fresh blueberries
- ½ cup semi-sweet chocolate chips
- 2 large eggs room temperature
- 1 cup whole milk room temperature
- ⅓ cup canola oil
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- 1 tablespoons turbinado sugar optional
- Preheat the oven to 400°F. Line a muffin tin with liners or spray with cooking spray and set aside. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Add in the blueberries and chocolate chips and toss to coat them in flour.2 cups (240 grams) all-purpose flour, 1 cup granulated sugar, ½ teaspoon salt, 1 tablespoon baking powder, 1 cup fresh blueberries, ½ cup semi-sweet chocolate chips
- In a separate mixing bowl, whisk together the eggs, milk, canola oil, butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined.2 large eggs, 1 cup whole milk, ⅓ cup canola oil, 1 teaspoon vanilla extract, ¼ cup unsalted butter
- Fill each muffin tin with the batter and top with turbinado sugar, if using. Bake for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool in the muffin tin for 5 minutes prior to removing them to a wire rack to cool completely.1 tablespoons turbinado sugar
- Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.
Did you try this recipe?
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