Blueberry Chocolate Chip Muffins

If you are looking for a fluffy and moist breakfast muffin look no further. These easy blueberry chocolate chip muffins are one of our favorite morning snacks!

Blueberries and chocolate may seem like an unlikely combo, but they actually work really well together (like in these blueberry white chocolate scones—yum). I add a touch of orange zest to these muffins for an extra pop of brightness but feel free to omit it if you aren’t a fan.

I like to bake muffins at very high heat for a short while at the beginning. The high heat encourages tall, bakery-style muffin tops but note that it doesn’t always work and can be due to any number of reasons. Regardless if they have a tall or flat muffin top, these muffins are soft and cake-like with bits of melted chocolate and bursts of juicy purple berries.

💞 Why You’ll Love This Recipe

✔️ These are super moist blueberry muffins and they are delicious!
✔️ CHOCOLATE.
✔️ Both kids and adults love ’em.

📋 Ingredients For Blueberry Chocolate Chip Muffins

Ingredient Notes

• Blueberries: Cultivated or wild blueberries will work in this recipe. Also, you can use fresh or frozen blueberries.
• Whole Milk: Whole milk contains both fat and water, which adds richness and moisture to the muffins.
• Egg: I use large eggs for all of my recipes.
• Vegetable Oil: This is a rather flavorless oil that allows the other ingredients to shine. It adds moisture and ensures a tender crumb.

It’s important to note when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options if you are looking to change the original recipe.

Ingredient Substitutions

• All-Purpose Flour: Feel free to substitute, whole wheat flour or light spelt flour for up to half of the all-purpose flour.
• Chocolate Chips: Use any kind of chocolate chips you like or have on hand. White chocolate chips would also be great! You can also chop up a plain chocolate bar for a similar flavor and texture.
• Blueberries: You can use fresh or frozen blueberries, however, frozen blueberries may stain the batter purple. Raspberries or blackberries are a good substitute for blueberries in this recipe.
• Orange Zest: Feel free to omit this if you want. You can also substitute orange extract if you like.
• Vanilla Extract: You can use vanilla bean paste or even substitute almond extract for vanilla if you want.
• Whole Milk—Buttermilk is a great substitute for whole milk. You can also use plant-based milk.
• Vegetable Oil: you can substitute butter or coconut oil at a one-to-one ratio for the vegetable oil, however, please note that I have not tested this.

👩‍🍳 How To Make Blueberry Chocolate Chip Muffins

STEP 1: Whisk the flour, sugar, baking powder, orange zest, and salt together in a mixing bowl.

STEP 2: Gently stir in the blueberries and chocolate chips.

STEP 3: In another bowl (or in a measuring cup) whisk together the milk, vegetable oil, vanilla, and egg.

STEP 4: Make a well in the flour mixture.

STEP 5—Pour the mixed wet ingredients into the well. Gently fold the wet and dry ingredients together until the flour is just mixed in.

STEP 6—Divide the batter between a standard 12-cup muffin tin. Top each muffin with a few extra blueberries and chocolate chips (optional), and then bake for 17 to 20 minutes. Cool on a wire rack.

🗣 Expert Tips

1. Baking muffins at high heat encourages high-topped muffins but it doesn’t always work.
2. If you prefer a sweeter muffin, increase the sugar to ¾ cup (150g).
3. Add the streusel topping from my pumpkin banana muffins recipe. Yum!

📝 Recipe Notes

• This recipe doubles well if you like to have extra muffins on hand.
• A single batch of this recipe makes 12 standard-sized muffins. You can divide the batter in a 24-cup mini-muffin tin to make mini blueberry muffins if you prefer. Note this will cause the baking time to change, probably about 13 to 15 minutes. Always do a toothpick test to ensure they’re baked through.
• For the fluffiest muffins, be careful not to overmix the batter. Mix until the dry and wet ingredients are just combined and then stop.
• A sprinkle of coarse sugar on top of each muffin before baking is a pretty way to add crunch!
• Storage: To prevent sogginess, allow the muffins to cool completely on a wire rack before storing. Keep the muffins in an airtight container at room temperature for up to three days, or, you can refrigerate the muffins in an airtight container for up to one week. I like to freeze my blueberry chocolate chip muffins. Place them in a zip-top freezer bag or airtight container and keep them in the freezer for up to one month. Thaw at room temperature or give a quick zap in the microwave when you’re ready to eat.

🙋‍♀️ Recipe FAQ

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