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 unlikely, but they work well together. I add a touch of orange zest to these muffins for extra brightness but feel free to omit it if you aren’t a fan. Also, if you love blueberries, you may also like my Nova Scotia blueberry grunt, wild blueberry blondies, or blueberry cake donuts.
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Ingredients For Blueberry Chocolate Chip Muffins
Ingredient Notes
- Blueberries: I generally use fresh or frozen wild blueberries. However, you can use any blueberries you like or have on hand.
- Chocolate Chips: I use semi-sweet chocolate chips for this recipe, but you can use any you like.
- Egg: I use large eggs for all of my recipes.
- Orange Zest: Adds a bright citrus flavor that enhances the blueberries and chocolate. You can omit if you want.
- Vegetable Oil: I find oil better than butter for a tender and moist crumb.
- Whole Milk: I use whole milk for all of my recipes.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Baking Powder: Replace 1 tablespoon of baking powder with 1 teaspoon of baking soda plus 2 teaspoons of lemon juice or vinegar.
- Chocolate Chips: Swap with an equal amount of white chocolate, milk or dark chocolate, or butterscotch chips.
- Orange Zest: Use 1 teaspoon of lemon zest or ½ teaspoon of orange extract.
- Salt: Substitute with an equal amount of fine sea salt.
- Vegetable Oil: Use an equal amount of melted butter.
- Whole Milk: Replace with an equal amount of buttermilk.
Recipe Variations
Try any of the following for a twist on this blueberry chocolate chip muffin recipe:
- Banana: Mash 1 ripe banana and mix it into the wet ingredients.
- Chai Spice: Add 1 to 2 teaspoons of my homemade chai spice to the flour mixture.
- Cinnamon: Add 1 ½ teaspoons ground cinnamon to the flour mixture.
- Cinnamon Sugar Topping: Sprinkle muffins with a mixture of 1 tablespoon of sugar and ½ teaspoon of cinnamon before baking.
- Coconut: Stir in ½ cup of shredded coconut.
- Nutmeg: Add ¼ teaspoon of nutmeg.
- Nuts: Stir in ½ cup of chopped almonds, walnuts, or pecans.
- Oats: Stir ½ cup of rolled oats into the flour mixture.
- Pumpkin Pie Spice: Add 1 teaspoon of pumpkin pie spice.
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: Whisk the flour, sugar, baking powder, orange zest, and salt 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 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 until the flour is mixed in.
STEP 6: Divide the batter between a standard 12-cup muffin tin. Top each muffin with extra blueberries and chocolate chips (optional), then bake. Cool on a wire rack.
Expert Tips
1. Baking at high heat encourages tall muffin tops, but it doesn’t always work.
2. If you prefer a sweeter muffin, increase the sugar to ¾ cup (150 g).
3. Add the streusel topping from my pumpkin banana muffins recipe. Yum!
Recipe Notes
- Greasing the muffin tin lightly, even when using paper liners, helps prevent the muffins from sticking to the metal top of the tin.
- If using frozen blueberries, do not thaw them before mixing them into the batter, or they may bleed too much color into the muffins.
- If storing at room temperature, let the muffins cool completely before placing them in a container to prevent excess moisture from making them soggy.
Storage For Blueberry Chocolate Chip Muffins
- Once completely cooled, store the muffins in an airtight container at room temperature for up to two days. If storing longer, place them in a large freezer-safe bag or container for up to one month. Thaw at room temperature or microwave for 20 to 30 seconds before serving.
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!
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 salt
- 1 ⅓ cups blueberries, fresh or frozen
- ½ cup chocolate chips, plus extra for topping
- 1 cup whole milk
- ½ cup vegetable oil, plus 1 to 2 teaspoons for greasing the tin
- 1 tablespoon vanilla
- 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, then reduce the heat to 350ºF (180ºC). Bake for another 8 to 10 minutes or until the tops are golden and spring back when lightly pressed with a fingertip. Remove the tin from the oven and set it on a wire rack to cool for 10 minutes. Carefully remove the muffins from the tin and transfer them to the wire rack to cool completely.
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.
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.
Hi, I’m Kelly Neil. I’m a food photographer, recipe developer, and the creator of kellyneil.com, where I share Nova Scotia-inspired recipes and simple comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
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!