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Blueberry Chocolate Chip Muffins

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

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.

Looking for more blueberry recipes? Check out my Blueberry Oatmeal Cookies, Blueberry Orange Scones, and my Homemade Blueberry Pie.

Blueberry Chocolate Chip Muffins

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
  • Salt
  • 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.

Whisking together dry ingredients in mixing bowl.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.

Whisking together eggs and sugar in mixing bowl.

Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.

Whisking together wet ingredients in mixing bowl.

Add the dry ingredients in thirds and fold in until just combined – do not overmix.

Folding dry ingredients into wet ingredients in mixing bowl.

Fold in the blueberries and chocolate chips. The mixture will be thick and somewhat lumpy.

Adding blueberries and chocolate chips to muffin batter.

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.

Muffin batter divided between muffin cases in muffin pan ready to be baked.

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.

Blueberry Chocolate Chip Muffins

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Blueberry Chocolate Chip Muffins
Blueberry Chocolate Chip Muffins

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!

Blueberry Chocolate Chip Muffins
Blueberry Chocolate Chip Muffins

Try these muffins next!

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Originally Published: January, 2016 | Updated: March, 2020

Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins

Yield: 12 muffins
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

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!

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (100g) whole blueberries, fresh or frozen
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. 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.
  5. Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 311Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 183mgCarbohydrates: 43gFiber: 1gSugar: 18gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Anna

Tuesday 12th of May 2020

I'm sorry but this recipe makes no sense... there is so much flour required that my batter went from overly stretchy to rock hard once everything was combined. Love the idea for the recipe but I think there needs to be some kind of amendment to the dry ingredient ratios.

Marsha

Tuesday 12th of May 2020

How did you weigh out your flour? I always recommend weighing your ingredients out in grams to be completely accurate - measuring cups aren't entirely accurate. This is my favourite muffin base recipe, and I've made it many times with excellent results.

Shruti

Monday 13th of April 2020

Substitue of eggs?

Marsha

Monday 13th of April 2020

There are a few options for muffins. You can:

Replace 1 egg with 1/4 cup (63g) unsweetened applesauce

Replace 1 egg with 1/4 cup (75g) mashed banana

I hope this helps!

Chanelle

Wednesday 20th of January 2016

These look amazing. I have never combined blueberry and chocolate. Can't wait to try these. :)

Marsha

Wednesday 20th of January 2016

Thanks, Chanelle!

kushi

Monday 18th of January 2016

Super delicious recipe. Looks amazing! Beautiful clicks :-)

Marsha

Monday 18th of January 2016

Thanks, Kushi! :)

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