Delicious, moist, and satisfying, cinnamon-spiced muffins studded with blueberries and chocolate chips!

Blueberry Chocolate Chip Muffins | Marsha's Baking Addiction

 Okay, so before I bombard you with more delicious, scrumptious, full-of-chocolate-and-calories desserts, I’m going to share with you my all-time favourite muffin base recipe, and I’ve added blueberries, and replaced butter with coconut oil to help you (and me!) stay on track with healthy eating this year! Ditch the chocolate bar snacks, and grab one of these muffins – you’ll feel better for it 😉 Of course I added chocolate chips (duh!), but you can add healthier alternatives, e.g. dried fruit, or nuts.

Blueberry Chocolate Chip Muffins | Marsha's Baking Addiction

This is my go-to recipe when I fancy snacking on more healthier, but delicious muffins. Not to mention, they’re SO easy to make, and are baked, and ready to eat in under 30 minutes! This recipe also makes a small batch of only 12 muffins, because who needs the temptation of 20 when you’re watching your waistline?!

Blueberry Chocolate Chip Muffins | Marsha's Baking Addiction

Coconut oil is considered a healthy plant oil, and does not contain cholesterol or trans fat. It is also non-hydrogenated. Coconut oil is primarily made up of medium-chain fatty acids that the body can easily convert to energy instead of storing as fat. It contains about 50% lauric acid, which supports the immune system and boosts metabolism.

Blueberry Chocolate Chip Muffins | Marsha's Baking Addiction

For more healthier alternatives to the chocolate chips, check out these healthy snacks.

Enjoy!

Yield: 12

Blueberry Chocolate Chip Muffins

10 minPrep Time

15 minCook Time

25 minTotal Time

Save Recipe

Ingredients

  • 3 cups (375g) plain flour
  • 3/4 cup (170g) caster sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup (125g) whole blueberries
  • 1/2 cup (90g) chocolate chips
  • 1 large egg, room temperature
  • 1 cup (240ml) buttermilk, or whole milk
  • 1/2 cup (100g) coconut oil , melted and cooled

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Spray or butter a 12-hole muffin pan, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt, blueberries, and chocolate chips. Set aside.
  3. Whisk together the egg, buttermilk, and coconut oil. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix.
  4. Divide the batter evenly between the 12 muffin slots. Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
http://marshasbakingaddiction.com/blueberry-chocolate-chip-muffins/

Blueberry Chocolate Chip Muffins | Marsha's Baking Addiction

Blueberry Chocolate Chip Muffins | Marsha's Baking Addiction

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18 Comments

18 Comments on Blueberry Chocolate Chip Muffins

  1. Joscelyn | Wifemamafoodie
    January 16, 2016 at 8:31 pm (1 year ago)

    These look amazing, Marsha! I love that you used coconut oil in these too..and chocolate! I’ll have to try this blueberry/chocolate combo soon, it sounds so delicious!

    Reply
    • Marsha
      January 16, 2016 at 8:50 pm (1 year ago)

      Thanks, Joscelyn! Blueberry and chocolate are a delicious combo in muffins! 🙂

      Reply
  2. AiPing | Curious Nut
    January 16, 2016 at 8:51 pm (1 year ago)

    Gorgeous as always. My hubs love blueberry muffins. I always use half yogurt to cut down on the butter. I’d like to try making them with coconut oil. Will the muffins taste like coconut at all?

    Reply
    • Marsha
      January 16, 2016 at 8:54 pm (1 year ago)

      Thanks, AiPing! The spices, blueberries, and chocolate chips cover up the slight taste of coconut oil you may taste if you didn’t add them 🙂

      Reply
  3. jacquee | i sugar coat it!
    January 17, 2016 at 5:53 pm (1 year ago)

    Love the mix of spices with the blue berries – YUMMM! I grew up using coconut oil on our skin and hair and my grandmother used it for almost everything she cooked and baked. It is a staple in my kitchen!

    Reply
    • Marsha
      January 17, 2016 at 7:32 pm (1 year ago)

      Thanks, Jacquee! I love baking with coconut oil! 🙂

      Reply
  4. Shelby @ Go Eat and Repeat
    January 17, 2016 at 7:26 pm (1 year ago)

    These photos are gorgeous, Marsha! It’s so fun to see both of our blogs grow and change =) Did you use natural light for this or a softbox?

    Reply
    • Marsha
      January 17, 2016 at 7:30 pm (1 year ago)

      Thank you, Shelby! 🙂 I used natural light, I haven’t tried artificial light yet 🙂

      Reply
  5. kushi
    January 18, 2016 at 1:28 am (1 year ago)

    Super delicious recipe. Looks amazing! Beautiful clicks 🙂

    Reply
    • Marsha
      January 18, 2016 at 1:29 am (1 year ago)

      Thanks, Kushi! 🙂

      Reply
  6. Kelly
    January 18, 2016 at 3:13 am (1 year ago)

    Blueberry muffins are my favorite! They look amazing! Love that you used coconut oil!

    Reply
    • Marsha
      January 18, 2016 at 7:52 am (1 year ago)

      Thanks, Kelly!

      Reply
  7. Derek
    January 18, 2016 at 5:32 am (1 year ago)

    I love the coconut oil in this Marsha! Super cool.

    Reply
    • Marsha
      January 18, 2016 at 7:52 am (1 year ago)

      Thanks, Derek!

      Reply
  8. Erin @ Thanks for Cookin'!
    January 19, 2016 at 1:48 am (1 year ago)

    I’m planning a big family breakfast for this weekend (it’s our Christmas) and I just asked my hubby tonight if I need to add some sort of muffin to round out the menu….he voted no, but after seeing this recipe, I vote yes!

    Reply
    • Marsha
      January 19, 2016 at 10:19 am (1 year ago)

      Haha, thanks Erin!

      Reply
  9. Chanelle
    January 20, 2016 at 3:55 am (1 year ago)

    These look amazing. I have never combined blueberry and chocolate. Can’t wait to try these. 🙂

    Reply
    • Marsha
      January 20, 2016 at 11:30 am (1 year ago)

      Thanks, Chanelle!

      Reply

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