Blueberry Chocolate Chip Muffins

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These Blueberry Chocolate Chip Muffins are moist, fluffy, easy to make and packed with plenty of fresh blueberries and chocolate chips!

Blueberry Chocolate Chip Muffin with a bite in it

These Blueberry Chocolate Chip Muffins are so easy to make with bakery-style muffin tops! They’re super fluffy, moist and packed with plenty of fresh blueberries and chocolate chips!

Looking for more muffin recipes? Try my Oreo Muffins, Nutella Muffins or Brown Butter Banana Muffins!

Ingredient Breakdown

All-purpose flour – this gives the muffins structure.

Baking powder and baking soda – both are necessary to help the muffins rise.

Buttermilk – adds flavor, moisture and makes muffins fluffy.

Granulated & brown sugar – sweetens and tenderizes muffins. Either light or dark brown sugar will work.

Vegetable oil – adds moisture and makes muffins fluffy.

Butter – melted butter adds both flavor and moisture! I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Blueberries – the most important ingredient for blueberry muffins! You can use fresh or frozen blueberries. If using frozen, do not thaw.

Chocolate chips – they wouldn’t be chocolate chip muffins without these! You can use whatever chocolate chips you prefer but I usually use semi-sweet or milk chocolate chips.

Blueberry Chocolate Chip Muffin

How To Make Blueberry Chocolate Chip Muffins

1. In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.

2. In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.

3. Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the chocolate chips into the batter until just combined. Do not over mix!

5. Evenly divide the batter between muffin cups. If desired sprinkle with extra chocolate chips.

6. Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes. Store Buttermilk Chocolate Chip Muffins in an airtight container for up to 4 days at room temperature.

Pro Tips For Blueberry Chocolate Chip Muffins

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix your batter! This will cause too much gluten development and nobody likes rubbery muffins so leave a few streaks of flour before adding the blueberries and chocolate chips.
  • Toss the blueberries with about a tablespoon of flour before adding them to your batter to prevent them from sinking to the bottom.
  • Scoop the batter to the top of the muffin cups to ensure tall muffins!
  • Sprinkle raw sugar on top to get that signature crunchy muffin top. You could also use sparkling sugar.
Blueberry Chocolate Chip Muffins

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

Blueberry Chocolate Chip Muffins

Maria Azzarelli
These Blueberry Chocolate Chip Muffins are moist, fluffy, easy to make and packed with plenty of fresh blueberries and chocolate chips!
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 299 kcal

Equipment

  • Standard size muffin pan

Ingredients
  

  • 300 g (2 1/2 cups) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 240 g (1 cup) buttermilk
  • 150 g (3/4 cup) granulated sugar
  • 60 g 1/4 cup vegetable oil
  • 56 g (4 tbsp) unsalted butter, melted
  • 50 g (1/4 cup) brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 150 g (1 cup) blueberries
  • 85 g (1/2 cup) chocolate chips
  • extra chocolate chips for topping (optional)

Instructions
 

  • Preheat the oven to 425°F. Line a 12 count muffin pan with paper liners.
  • In a small bowl, whisk together the all-purpose flour, baking powder, baking soda and salt. Set aside.
  • In a medium bowl, whisk the buttermilk, granulated sugar, vegetable oil, melted butter, brown sugar, eggs and vanilla extract until smooth and well combined.
  • Fold the dry ingredients into the wet ingredients until almost combined, leaving a few streaks of flour. Gently fold the chocolate chips into the batter until just combined. Do not over mix!
  • Evenly divide the batter between muffin cups. If desired sprinkle with extra chocolate chips.
  • Bake muffins at 425°F for 10 minutes then reduce the heat to 375°F and bake for 8 more minutes.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
 
  • Store Blueberry Chocolate Chip Muffins in an airtight container for up to 4 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Calories: 299kcalCarbohydrates: 43gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 40mgSodium: 247mgPotassium: 101mgFiber: 1gSugar: 23gVitamin A: 196IUVitamin C: 1mgCalcium: 81mgIron: 1mg
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