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–+ servings

Blueberry Chocolate Chip Muffins

Karissa Parrish
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!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

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.

Notes:

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.
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!

Nutrition

Serving: 1muffinCalories: 238kcalCarbohydrates: 37gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 2mgSodium: 224mgPotassium: 60mgFiber: 1gSugar: 20gVitamin A: 5IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Keyword best blueberry muffins, blueberry chocolate chip muffins, chocolate chip blueberry muffins, fresh blueberries
US Customary - Metric
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