Blueberry Chocolate Chip Muffins
Muffins are one of the easiest things to bake, and they never last long in our house. Blueberry muffins have always been my favourite, while chocolate chip muffins are my daughter’s, so I brought the two together in these blueberry chocolate chip muffins. I like using fresh highbush blueberries because their larger size matches the size of the chips, and the tart, juicy berries balance beautifully with the smooth chocolate.
I always start my muffins in a hot oven to encourage a tall rise before lowering the heat to bake them through. It doesn’t always work, but they are still tasty! I also prefer using oil over butter for a softer, more tender crumb. These muffins are simple and dependable for packing into a school lunch or enjoying with a cup of strong tea.
Jump to:
Ingredients For Blueberry Chocolate Chip Muffins
Ingredient Notes
- All-Purpose Flour: Spoon the flour into the measuring cup and level it off for accuracy, or weigh it for the most consistent results.
- Baking Powder: Check that your baking powder is fresh so the muffins rise properly.
- Blueberries: Fresh highbush blueberries work well because their size balances the chocolate chips, but frozen can also be used without thawing.
- Chocolate Chips: Use any chocolate chips you like.
- Egg: I use large eggs for all my recipes.
- Milk: I use whole milk for all of my recipes.
- Orange Zest: Finely grate only the outer orange peel, avoiding the bitter white pith.
- Salt: I use table salt for all of my recipes.
- Sugar (Granulated): Adds sweetness and helps create a tender crumb.
- Vanilla: Use any vanilla you like.
- Vegetable Oil: Keeps the muffins soft and moist, and is easy to mix by hand.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- All-Purpose Flour: You can use an equal amount of cake and pastry flour.
- Baking Powder: For every 1 teaspoon of baking powder, you can mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar.
- Blueberries: Replace with the same amount of fresh or frozen wild blueberries.
- Chocolate Chips: Swap for the same amount of chopped chocolate. White chocolate chips are also great.
- Milk: You can use any milk you like, including dairy-free.
- Orange Zest: Lemon zest is a good substitute, or you can omit it.
- Sugar (Granulated): You can use cane sugar instead.
- Vanilla: Replace with half the amount of almond extract.
- Vegetable Oil: Use the same amount of melted butter.
Recipe Variations
Try any of the following for a twist on this blueberry chocolate chip muffin recipe:
- Almonds: ½ cup, sliced, sprinkle over the batter before baking
- Banana: 1 medium, mashed, stir in with the wet ingredients
- Cinnamon: 1 teaspoon, ground, whisk in with the dry ingredients
- Coconut: ½ cup, unsweetened shredded, fold in with the blueberries
- Cranberries: ½ cup, dried, stirred in with the chocolate chips
- Ginger: 2 teaspoons, fresh grated, whisk in with the wet ingredients
- Oats: ½ cup, rolled, stir into the flour
- Pumpkin Seeds: ⅓ cup, raw, sprinkle over the tops before baking
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Blueberry Chocolate Chip Muffins
STEP 1: Mix the dry ingredients with the blueberries and chocolate chips until coated.
STEP 2: Whisk together the milk, oil, vanilla, and egg until smooth.
STEP 3: Add the wet ingredients to the flour mixture and fold gently until the flour disappears.
STEP 4: Spoon the batter evenly into a 12-cup muffin tin lined with paper wrappers, bake until golden, then cool the muffins on a wire rack.
Expert Tips
- Whisk all of your wet ingredients in a large liquid measuring cup to avoid more dishes.
- Make sure to fold the batter gently so you don’t squish the blueberries.
- Set aside some of the berries and chocolate to sprinkle on top of the batter before baking.
Recipe Notes
- For the best results, I recommend using a digital kitchen scale to measure ingredients and an oven thermometer to make sure your oven is at the right temperature.
- Zest the orange directly over the bowl of dry ingredients so you catch every bit of the oils.
- Stop stirring as soon as the flour is mixed in, even if the batter looks a little lumpy.
- A cookie or ice cream scoop is terrific for portioning the batter into the muffin cups.
Storage
- Store cooled muffins in an airtight container at room temperature for up to two days or in the fridge for up to five days. They can also be frozen for up to two months and thawed at room temperature.
Recipes Related To Blueberry Chocolate Chip Muffins
Printable Recipe Card
Blueberry Chocolate Chip Muffins
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowls
- Microplane or fine grater
- Whisk
- Rubber spatula
- Standard 12-cup muffin tin
- Paper muffin liners
- Wire rack
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon orange zest, finely grated
- ½ teaspoon table salt
- 1 ⅓ cups highbush blueberries, fresh or frozen
- ½ cup semi-sweet chocolate chips
- 1 cup whole milk
- ½ cup vegetable oil, plus a bit extra to grease the tin
- 1 tablespoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 425ºF (220ºC). Lightly grease a standard 12-cup muffin tin with vegetable oil, line the cups with paper muffin liners, and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, orange zest, and salt. Gently fold in the blueberries and chocolate chips until they are well coated in flour and evenly distributed.
- In a separate mixing bowl or large measuring cup, whisk together the milk, vegetable oil, vanilla, and egg until smooth.
- Use a sturdy spoon or spatula to make a well in the center of the dry ingredients. Pour the wet ingredients into the well, then gently fold until just combined. A few streaks of flour remaining in the batter is fine
- Divide the batter evenly between the 12 prepared muffin cups. The cups will be quite full, but this is the correct amount. Sprinkle a few extra blueberries and chocolate chips on top of each muffin, if desired.
- Place the muffin tin in the oven and bake for 10 minutes. Without opening the oven door, reduce the heat to 350ºF (180ºC) and continue baking for another 8 to 10 minutes, 18 to 20 minutes total, or until the tops are golden and spring back when lightly pressed with a fingertip.
Recipe Notes
- Use a digital kitchen scale for accurate measurements and an oven thermometer to be sure your oven is heating properly.
- Zest the orange directly over the bowl of dry ingredients so you catch every bit of the oils.
- Stop stirring as soon as the flour is mixed in, even if the batter looks a little lumpy.
- A cookie or ice cream scoop is terrific for portioning the batter into the muffin cups.
Storage
- Store cooled muffins in an airtight container at room temperature for up to two days or in the fridge for up to five days. They can also be frozen for up to two months and thawed at room temperature.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
Great recipe. I made mine in a loaf pan & had to add another 12 mins to the bake time. Delicious and not too sweet. Texture if perfectly fluffy and not dense. Thanks!
These muffins are the perfect blend of sweet and fruity! I made them today and they are going so quick with my family, I didn’t add the orange zest but they were absolutely perfect even without it. The juicy blueberries pair wonderfully with the semi-sweet chocolate chips, and the texture is soft, moist, and fluffy. Not overly sweet, they’re great for breakfast or a snack, Highly recommend for any muffin lover!
I made these muffins this morning and they were easy, nice and moist and delicious. I used white choc chips which complemented the blueberries and the orange zest.
Thanks so much I’ve been looking for an easy recipe to follow for a long time b
Hi, sorry I haven’t tried this yet. I just had a couple questions first I was wondering for the time of 13 to 15 minutes, is that in altogether time as opposed to 18 to 20 minutes altogether? Or do I avoid the lowering temperature part?
Hi Ashlee, thanks so much for your question. The muffins bake for a total of about 18 to 20 minutes. First 10 minutes at 425°F, then another 8 to 10 minutes after lowering the heat to 350°F. I’ll make a note in the recipe to clarify that better. Hope you enjoy them when you give them a try!
What a lovely recipe this is! Baking a batch again for the week:). Thank you for sharing the recipe:)