These blueberry chocolate chip muffins are filled with juicy blueberries and semi-sweet chocolate chips. The insides of the muffins are both soft and fluffy, while the coarse sugar on top adds a nice crunch!
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!
With the addition of chocolate chips, these make for the best blueberry muffins!
Why You'll Love These Muffins
- All you need are mixing bowls; no electric mixer needed.
- Each bite is filled with chocolate and blueberries.
- Even more blueberries are added to the top of the muffins before baking.
- They're super soft and tender.
- They're perfect for breakfast, as an afternoon snack, or as a sweet treat!
These muffins are perfect to make year round because you can use either fresh or frozen berries.
I also love to add some coarse sugar to create crunchy muffin tops!
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!
Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.
- 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.
Here are the step by step instructions on how to make these chocolate chip blueberry muffins.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: Wet ingredients. In a large bowl, whisk together the white sugar, milk, yogurt, vegetable oil, eggs, and vanilla extract.
Step 3: Combine the ingredients. Add the flour mixture to the wet ingredients and use a rubber spatula to gently fold everything together until combined.
Step 4: Toss the blueberries. In a separate bowl, toss the blueberries with two tablespoons of flour.
Step 5: Add the rest of the ingredients. Add the blueberries and chocolate chips to the large mixing bowl and gently fold into the batter until combined.
Step 6: Bake. Divide the batter up evenly, filling each muffin tin cup just barely to the top. Bake for 18-22 minutes. Use a toothpick to check the center of the muffins for doneness.
Step 7: Cool. Allow the muffins to cool in the muffin pan for 10 minutes. Then transfer them over to a wire rack to finish cooling completely.
Keep any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Frequently Asked Questions
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.
It brings me so much joy to see you make my recipes. 🙂
More Muffin Recipes
Blueberry Chocolate Chip Muffins
- 12-count muffin pan
- Mixing Bowls
- 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
- 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.