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A blueberry chocolate chip muffin cut in half on a small white plate. There are fresh blueberries and chocolate chips scattered around the muffin on the plate.
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5 from 2 votes

Blueberry Chocolate Chip Muffins

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.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 309kcal
Author Ashley Petrie, RDN, LDN

Ingredients

  • 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
  • cup canola oil
  • ¼ cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 tablespoons turbinado sugar optional

Instructions

  • 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

Notes

  • Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 309kcal | Carbohydrates: 43g | Protein: 4.5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5.5g | Cholesterol: 44mg | Sodium: 241mg | Potassium: 72mg | Fiber: 1.5g | Sugar: 25g | Vitamin C: 1.2mg | Calcium: 103mg | Iron: 1.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.