Name: Blueberry Chocolate Chip Muffins With Orange Zest
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
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

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Blueberry chocolate chip muffins are moist, fluffy, and loaded with fruit and chocolate! A bit of grated orange zest adds a pop of freshness.

Prep Time: 20 mins

Cook Time: 17 mins

Total Time: 37 mins

Blueberry chocolate chip muffins cooling on a wire rack.

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.

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Ingredients
Recommended Tools
Step-By-Step Instructions
Notes & Tips
Substitutions
Variation & Mix Ins
🖨Recipe

A halved blueberry chocolate chip muffin on a small plate topped with a smear of butter.

Ingredients

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.

Recommended Tools

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

Step-By-Step Instructions

A bowl of unmixed flour, baking powder, salt, sugar, and grated orange zest. — In a large bowl, whisk together the flour, sugar, baking powder, orange zest, and salt.

A hand using a whisk to mix dry ingredients in a large glass bowl. — In a large bowl, whisk together the flour, sugar, baking powder, orange zest, and salt.

A glass bowl of flour, baking powder, salt, blueberries, and chocolate. — Gently stir in the blueberries and chocolate chips until they are well-coated in flour and evenly distributed.

A hand using a rubber spatula to fold chocolate chips and blueberries into a bowl of dry ingredients. — Gently stir in the blueberries and chocolate chips until they are well-coated in flour and evenly distributed.

Unmixed wet ingredients in a large measuring cup. — Add the milk, vegetable oil, vanilla, and egg to a large measuring cup or mixing bowl. Whisk everything together until smooth.

A hand using a whisk to mix wet ingredients in a large measuring cup. — Add the milk, vegetable oil, vanilla, and egg to a large measuring cup or mixing bowl. Whisk everything together until smooth.

A hand using a rubber spatula to make a well in the middle of a bowl of dry ingredients. — Use a rubber spatula to make a well in the middle of the flour mixture.

A bowl of unmixed wet and dry ingredients. — 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.

A bowl of batter with blueberries and chocolate chips. — 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.

A hand gently pressing a blueberry into unbaked batter in a tin. — 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.

Overhead image of muffins on a wire cooling rack. — Place the muffin tin in the preheated oven. Bake 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 blueberry chocolate chip muffins from the tin and continue to cool them on the wire rack. Serve warm or cooled.

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.

An oval platter of five blueberry chocolate chip muffins.

Substitutions

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.

Blueberry chocolate chip muffins on plates on a table topped with a tablecloth.

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.

Blueberry Chocolate Chip Muffins