These easy blueberry chocolate chip muffins are extremely soft and moist. They're filled with fresh juicy blueberries and rich semi-sweet chocolate chips creating one incredible bite. Not only are they easy to make, but you'll have homemade muffins in under 40 minutes!
These moist blueberry chocolate chip muffins make for an easy and quick breakfast option on busy mornings. You can use either fresh blueberries or frozen blueberries too!
I never would have thought combining the flavors of a chewy chocolate chip cookie with a soft blueberry muffin recipe would create the best blueberry muffins I've ever had.
The chocolate chips when combined with the blueberries truly create the perfect flavor and texture. Plus, I topped the muffins with coarse sugar for an extra crunch.
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Making a batch of homemade muffins at the beginning of a new week allows for quick breakfasts and snacks. I love these mixed berry muffins and my bakery style triple chocolate muffins for these occasions.
These chocolate chip blueberry muffins are now in my monthly rotation, and with being a home baker with a busy toddler, these muffins come in handy!
All you need are mixing bowls to make any of my easy muffin recipes that are better than store-bought!
Don't want fruit in your muffins? Then check out my easy chocolate chip muffin recipe.
Ingredients for The Best Blueberry Chocolate Chip Muffins
- Flour: I used all purpose flour.
- Leavening Agents: Both baking soda and baking powder are used so that the muffins rise higher when baking.
- Milk: I used 2% milk, but you can also use your preferred milk, such as: coconut milk or even soy milk.
- Yogurt: Use either plain or vanilla yogurt. You could also use sour cream or plain greek yogurt. This helps to create soft muffins.
- Blueberries: Use either fresh or frozen.
- Chocolate Chips: I used semi sweet, but you could also use mini chocolate chips, dark chocolate chips, or white chocolate chips.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Blueberry Chocolate Chip Muffins
Follow along below for the step-by-step process.
Step 1: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, whisk together the white sugar, milk, yogurt, vegetable oil, eggs, and vanilla extract.
Step 3: Add the flour mixture to the wet ingredients and use a rubber spatula to gently fold everything together until combined.
Add the blueberries and chocolate chips to the large mixing bowl and gently fold into the batter until combined.
Step 4: Divide the batter up evenly, filling each muffin tin cup just barely to the top and top with coarse sugar. Then bake for 18-22 minutes.
Storing & Freezing
Keep any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To freeze, place the completely cooled muffins in a freezer-safe bag or airtight container. You can keep them frozen for up to 2 months.
Expert Baking Tips
- Muffin Pan: Prep your 12-count muffin pan by lining it with parchment liners. If you don’t have liners, spray each muffin cups with cooking spray. Here are the paper liners I use for both cupcakes and muffins.
- Coat the Blueberries: Tossing the blueberries in flour helps the berries to not sink while baking.
- Muffin Batter: Fill each muffin cup just barely to the top with batter. This helps to create taller muffin tops.
- Topping: Add extra blueberries to the tops of the muffins before baking. You can also add coarse sugar too!
Recipe FAQs
I tested this recipe with both fresh and frozen blueberries. They were both delicious! So I'd say use whatever you have on hand.
Yes you can! Once the muffins have completely cooled, place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw them in the refrigerator overnight and then reheat in the microwave.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
📖 Recipe
Blueberry Chocolate Chip Muffins
Equipment
- 12-count muffin pan
- Mixing Bowls
- Whisk
Ingredients:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ⅓ cup milk, room temperature
- ⅓ cup yogurt (plain or vanilla), room temperature
- ⅓ cup vegetable oil (or canola)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cups blueberries, plus 2 tablespoons all-purpose flour
- ¾ cup chocolate chips
Instructions:
- Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or non-stick spray.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, milk, yogurt, oil, eggs, and vanilla extract. Add the flour mixture and use a silicone spatula to gently fold everything together until combined.
- In the same bowl you mixed the dry ingredients, mix together the blueberries and 2 tablespoons of flour. Add the blueberries and chocolate chips to the large bowl and gently fold into the batter until combined.
- Divide the batter up evenly, filling each muffin cup just barely to the top with batter. Bake for 18-22 minutes. Use a toothpick to check the center of the muffins for doneness.
- Allow the muffins to cool for 10 minutes in the pan before transfering them over to a wire rack to finish cooling.
- Keep any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
These are definitely one of my favorite muffin recipes! The chocolate chips and blueberries together are absolutely amazing!