Blueberry Chocolate Chip Muffins – Deliciously moist and fluffy bakery-style muffins that are stuffed full of blueberries and chocolate chips. This is the BEST easy muffin recipe to enjoy for breakfast!
Blueberry Chocolate Chip Muffins
Much like my Blueberry Breakfast Smoothie, these muffins are perfect for an indulgent breakfast or snack.
These Blueberry Chocolate Chip Muffins are moist and fluffy (as well as being a little dense), perfectly infused with vanilla, and stuffed full of juicy blueberries and chocolate chips.
They are super quick and easy to throw together, and only requires simple ingredients.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Plain/all-purpose flour
- Baking powder
- Large eggs: You’ll need 2.
- Caster/granulated sugar
- Buttermilk: See my recipe notes below on how to make your own. OR you can replace with plain yogurt, sour cream, or whole milk.
- Vegetable oil
- Vanilla extract
- Whole blueberries: Fresh or frozen.
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make Blueberry Chocolate Chip Muffins
To make these muffins, simply whisk together the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.
Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined – do not overmix.
Fold in the blueberries and chocolate chips. The mixture will be thick and somewhat lumpy.
Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
Shop the recipe
Here are a few handy tools I used to make these muffins. As an Amazon Associate, I earn from qualifying purchases.
- Muffin pan
- Mixing bowls: My favourite Pyrex bowls!
- Set of whisks
- Kitchen scales: I always recommend weighing out your ingredients for complete accuracy. Sometimes using cups can be a little off, especially when it comes to ingredients like flour.
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These Blueberry Chocolate Chip Muffins are:
- so quick and easy to make
- incredibly moist and fluffy (as well as a little dense)
- infused with vanilla
- LOADED with blueberries and chocolate chips
How long will these blueberry muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.
Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge. If desired, warm up in the microwave for a few seconds before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
Try these muffins next!
- Bakewell Muffins
- Nutella Stuffed Double Chocolate Muffins
- You’ve gotta try my FAVOURITE Chocolate Chip Muffins!
- Chocolate Peanut Butter Banana Muffins
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Originally Published: January, 2016 | Updated: March, 2020