Blueberry Chocolate Chip Muffins

5 from 7 votes

Blueberry chocolate chip muffins are soft, tender, loaded with juicy berries and chocolate, and balanced with a hint of orange zest.

Prep Time15

Cook Time18

Total Time33

Course: Muffins & Scones

Cuisine: Canadian

Servings: servings

Calories: 271kcal

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. Without opening the oven door, reduce the heat to 350ºF (180ºC) and continue baking for another 8 to 10 minutes, 18 to 20 minutes total, or until the tops are golden and spring back when lightly pressed with a fingertip.

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.