If you are looking for a fluffy and moist breakfast muffin look no further. These easy blueberry chocolate chip muffins are one of our favourite morning snacks!
Blueberries and chocolate chips may seem like an unlikely combo, but they actually work really well together (like in these blueberry white chocolate scones — yum). I like adding orange zest to these muffins but feel free to omit it if you aren’t a fan.
I like to bake chocolate blueberry muffins at very high heat to encourage tall, bakery-style muffin tops (note — it doesn’t always work and can be due to any number of reasons). The end result is a soft, cake-like muffin, studded with bits of melted chocolate, and bursts of juicy purple berries.
- Sugar — I use regular white granulated sugar.
- Baking Powder — Use fresh (as in opened in the last six months) baking powder because baking powder loses its leavening power over time.
- Chocolate Chips — I used milk chocolate chips in this recipe but any you like will work. You can also make blueberry muffins with white chocolate chips, or even mini chocolate chips if you want.
- Blueberries — Cultivated or wild blueberries will work in this recipe. You can also use fresh or frozen.
- Milk — I always have whole milk on hand and that’s what I use for most of my baking.
- Egg — I use large brown eggs.
- Vegetable Oil — I always have vegetable or canola oil in my pantry and I use them interchangeably. Most light neutral-flavoured oils will work here.
- 12 cup standard-size metal muffin tin
- Small pastry brush (for greasing the tin)
- Paper muffin or cupcake liners
- Large mixing bowl
- Handheld whisk
- Rubber spatula
- 4 cup liquid measuring cup
- Wire cooling rack
Notes & Tips
- Baking muffins at high heat encourages high-topped muffins but it doesn’t always work.
- You can use fresh or frozen blueberries for this recipe.
- This recipe doubles well.
- If you prefer a sweeter muffin, increase the sugar to ¾ cup (150g).
- Omit the orange zest if you like.
- Use any chocolate chips you like. White chocolate chips would also be terrific.
- I bake with large brown eggs. They weigh about 50-60 grams each.
- 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.
How To Store Blueberry Chocolate Chip Muffins
- At Room Temperature — Once they have cooled, place the muffins in a large container with a tight-fitting lid. Stored like this, you can keep the muffins on the counter for up to two days. Keep in mind they are best the day of!
- In The Fridge — You can store muffins in the fridge if you want, again in a container with a lid, and for up to five days. To serve, I definitely recommend heating a muffin gently through in the microwave. Muffins stored in the fridge will lose their softness. A little heat helps bring it back.
- In The Freezer — After cooling, gently place the muffins in a large zip-top plastic bag. Squeeze out as much excess air as you can before sealing. The muffins will keep in the freezer, stored like this, for up to one month. To serve, gently defrost in the microwave, or let sit at room temperature for 20 to 30 minutes.
- Light spelt flour can be substituted equally for all-purpose flour.
- You could try substituting dairy-free milk for cow’s milk, however, I haven’t tested this.
- Buttermilk can be used instead of milk.
- Coconut oil can be used instead of vegetable oil but the muffins may be less moist.
Variation & Mix Ins
- Use any mixture of berries you like. Half raspberries and half blueberries would be really good.
- For extra fibre, try adding ½ cup (45g) rolled oats to the flour mixture. You may need to add a splash more of milk if the muffin batter is too thick.
- Try whisk two mashed overripe bananas into the egg mixture before you add it to the bowl of dry ingredients.
- Make a streusel topping for your muffins! Mix ¼ cup (57g) of soft butter, 2 tablespoons of flour, and ½ teaspoon of cinnamon in a small bowl with a fork. Sprinkle the streusel evenly over the muffins before baking.
- Add ½ cup (75g) of your favourite nuts or seeds. I always like a mix of flax, sunflower, and pumpkin seeds.
More Fruit Recipes
Blueberry Chocolate Chip Muffins With Orange Zest
- 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
- 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
- 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.