Blueberry chocolate chip muffins are moist, fluffy, and loaded with fruit and chocolate! A bit of grated orange zest adds a pop of freshness. I like to bake them at high heat for a short time at the beginning to encourage bakery-style muffin tops.
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.