These delicious blueberry chocolate chip muffins are soft and moist! This recipe is so easy to make; it takes almost 30 minutes from preparing the batter to baking! You can enjoy these muffins anytime; they are perfect for breakfast or as a snack or a dessert!
If you enjoyed my raspberry streusel muffins, I believe you’ll enjoy these blueberry muffins that are light and fluffy as well.
You’ll feel the blueberries most and just a little chocolate chips. The combination of these two ingredients works very well in this recipe with a proper ratio.
Ingredients you’ll need
- Blueberries-You can use fresh or frozen blueberries. If you use frozen, don’t thaw.
- Chocolate Chips-I use mini chocolate chips.
- All-purpose flour-It creates structure.
- Baking powder-works as a leavener.
- Eggs-They create structure.
- Sugar-I use white granulated sugar.
- Butter – I use melted butter that gives moisture.
- Milk-gives moisture to the muffins.
- Vanilla extract-I use pure vanilla extract.
Step by step instructions
First I melt the butter halfway over medium heat so it can cool easily.
Then I mix the flour, baking powder and salt(optional) in a large bowl and set aside.
Next, I place the sugar and eggs in a medium bowl and stir with a whisk for 30-45 seconds until just combined.
I whisk in the melted butter, milk and vanilla extract.
Then I pour the wet ingredients into dry ingredients and stir with a whisk.
Next I fold half of the blueberries and chocolate chips gently into the mixture and then add the other half and fold again. You can add all at once but I seem to mix evenly this way.
I divide the batter into 12 nonstick muffin liners. Using a big cookie scoop makes the process easy.
I bake for almost 20 minutes or until the toothpick that is inserted into middle of the muffins comes clean and the top of the muffins lightly golden brown.
Frequently asked questions
How to store these berry muffins
You can keep cooled muffins in an airtight container at room temperature for up to 3 days and in the fridge for up to 5 days.
Can I make these muffins ahead?
Yes, you can. After these muffins are baked and cooled, you can keep in a freezer bag for up to 2 months. You should thaw in the fridge or at room temperature.
Other Muffin Recipes You May Enjoy!
Blueberry Chocolate Chip Muffins
- 280 g (2 cups) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- ⅛ teaspoon salt (optional)
- 140 g (⅔ cup) granulated sugar
- 2 large eggs, room temperature
- 200 g (¾ cup and 1 tablespoon) milk, room temperature
- 115 g (½ cup) butter*, melted
- 1 teaspoon pure vanilla extract
- 170 g (1 heaping cup) blueberries fresh or frozen**
- 90 g (½ cup) chocolate chips***
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the flour, baking powder and salt if using in a large bowl and stir. Set aside.
- Put the eggs and sugar in a medium bowl and whisk for almost 30-45 seconds until combined well. Stir in the melted butter, milk and vanilla extract.
- Pour the wet ingredients mixture into dry ingredients mixture. Stir with a whisk until just combined.
- Add half of the blueberries and chocolate chips and gently fold with a spoon. Then add the other half and fold again. (If you prefer to add them all at once you can, I mix them evenly in two batches.) Don’t overmix the batter so they'll be light muffins instead of dense ones.
- Fill 12 paper liners to the top with the batter. You can use a large cookie scoop to make this step easier.
- Bake for 20-22 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the top of the muffins lightly golden brown. You don’t want to overbake, so you’ll have moist muffins. As the baking time may change from oven to oven, check the muffins after 18 minutes. After you remove the muffins from the oven, let them stay in the pan for 10 minutes before transferring on a wire rack to completely cool.