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!
✔️ Both kids and adults love ’em.
📋 Ingredients For Blueberry Chocolate Chip Muffins
- 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.
- 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.
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.
👩🍳 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
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!
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
- 1 12-cup standard muffin tin
- Small pastry brush optional
- Paper muffin/cupcake 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.
- 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.