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 — it doesn’t always work and can be due to any number of reasons. Regardless if the have a tall or lower dome, these muffins are soft and cake-like with bits of melted chocolate, and bursts of juicy purple berries.
Jump to:
💞Why You’ll Love This Recipe
✔️ These are super moist blueberry muffins and they are delicious!
✔️ CHOCOLATE.
✔️ Both kids and adults love ’em.
📋Ingredients
Ingredient Notes
- Blueberries—cultivated or wild blueberries will work in this recipe.
Ingredient Substitutions
- Chocolate Chips—you can use any kind of chocolate chips you like. White chocolate chips would be great!
- Blueberries—you can use fresh or frozen blueberries, however, frozen blueberries may stain the batter purple.
- Orange Zest—feel free to omit.
- Whole Milk—buttermilk is a great substitute for whole milk.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom of the post, to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
👩🍳Step-By-Step Instructions
STEP 1—whisk together the flour, sugar, baking powder, orange zest, and salt.
STEP 2—gently fold in the blueberries and chocolate chips.
STEP 3—whisk the milk, vegetable oil, vanilla, and egg in a large measuring cup or mixing bowl.
STEP 4—make a well in the flour mixture.
STEP 5—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), 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 this pumpkin banana muffins recipe!
📝Recipe Notes
- This recipe doubles well.
- 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.
🙋♀️Recipe FAQ
It really doesn’t matter which you use, however, frozen berries will stain your muffin batter purple, especially if they’re a bit thawed.
The best way to make moist muffins is to use a light oil like canola or vegetable oil instead of butter.
It may sound like an unlikely combo because we don’t see it as often, but blueberries pair with chocolate just as beautifully as strawberries or raspberries do!
💃 More Tasty Recipes Using Summer Berries
Did you make these blueberry chocolate chip muffins? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more delicious food and recipes!
🖨Recipe
Blueberry Chocolate Chip Muffins
Equipment
- 1 12-cup standard muffin tin
- small pastry brush optional
- paper muffin wrappers
- measuring cups and spoons or digital kitchen scale
- 1 large mixing bowl
- 1 medium-large whisk
- rubber spatula or wooden spoon
- liquid measuring cup
- wire cooling rack
Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- 1 tablespoon baking powder
- 1 tablespoon orange zest, finely grated
- ½ teaspoon salt
- 1 ⅓ cups blueberries, plus a few extra for the muffin tops
- ½ cup chocolate chips, plus a few extra for the muffin tops
- 1 cup whole milk
- ½ cup vegetable oil, plus extra for greasing the tin
- 1 tablespoon vanilla
- 1 large egg
Instructions
- Preheat the oven to 425ºF (220ºC) and lightly grease a standard 12-cup muffin tin with vegetable oil. Line the tin with paper muffin wrappers and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, orange zest, and salt. Gently fold in the blueberries and chocolate chips until well-coated in flour and evenly distributed.
- Add the milk, vegetable oil, vanilla, and egg to a large measuring cup or mixing bowl. Whisk everything together until smooth.
- Use a rubber spatula to make a well in the middle of the flour mixture. Pour the milk mixture into the well. Gently fold the wet and dry ingredients together until they are just mixed—a few streaks of flour remaining in the batter is fine.
- Divide the muffin batter between the 12 prepared muffin cups. It will seem like you have a lot of batter in each cup but I promise it’s the right amount. Top each muffin with a few extra blueberries and chocolate chips (optional).
- Place the muffin tin in the preheated oven and bake the muffins for 17 to 20 minutes, or until the tops are golden and spring back when lightly touched with a fingertip. Remove the tin from the oven and place it on a wire rack for 10 minutes. Remove the muffins from the tin and continue to cool on the wire rack. Once completely cooled, store the muffins in an airtight container with a tight fitting lid on the counter for up to two days or in the freezer for up to one month.
Notes
- This recipe doubles well.
- 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.
Leave a Reply