These buttery Blueberry Chocolate Chip Muffins are full of fresh blueberries and melty milk chocolate chips with golden muffin tops and the perfect crumb.
If you love berry muffin recipes, my sweet and fruity White Chocolate Raspberry Muffins are another delicious bakery-style treat perfect for breakfast or brunch.
Quick Look: Blueberry Chocolate Chip Muffins
- ⏲️Ready in: 30 minutes
- 👪Yield: 12 muffins
- 🥘Key Ingredients: Flour, sugar, blueberries, chocolate chips
- 🍳Method: Oven
- ⭐Difficulty: Easy
- 👩🍳Flavor Profile: Sweet, buttery muffins bursting with juicy blueberries and pockets of melted chocolate.
- ✅Why You'll Love Them: These easy homemade muffins are perfect for breakfast, brunch, or afternoon coffee breaks. I make them on repeat every summer when fresh blueberries are everywhere.
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Everybody loves muffins, right? We sure do! That's why you'll find a variety of muffins on My Kitchen Serenity! My most popular muffins are these Banana Walnut Muffins!
If blueberries are bountiful where you live, buy extra and make a batch of the Blueberry Orange Muffins -- the flavor combo of blueberry and orange is outstanding, trust me!
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Key Ingredients
These blueberry chocolate chip muffins are made from scratch! Enjoy them as your morning breakfast or as an after-meal sweet treat.
Flour - you'll use all-purpose flour for these muffins; do not try to substitute with self-rising because the results will not be the same!
Sugar - granulated sugar goes into the muffin batter, and you'll also sprinkle some on top of each muffin before baking to give them a sweet, slightly crispy topping!
Butter - you can use either salted or unsalted butter; use whatever you have in your fridge. For me, it's usually salted so that's what I used for this recipe.
Blueberries - fresh blueberries have the most flavor, so if they're in season and you can get them that'd be great. I often reach for organic blueberries because they tend to be fresher and taste better in my opinion.
If blueberries are a favorite, try this blueberry lemon coffee cake recipe for an easy, sliceable option that's perfect for breakfast or coffee time.
Chocolate chips - milk chocolate chips are the favorite at my house, but if semi-sweet is your thing, go for it!
Eggs and milk - the eggs don't have to be room temperature, but I like to warm the milk in the microwave for about 45 seconds. Warm milk won't make the butter try to harden again like ice cold milk does. Just a little trick I learned 🙂
Baking powder, baking soda, and salt - these 3 amigos are what helps the muffins rise!
Vanilla extract - real vanilla extract comes from real vanilla! I'm not sure what imitation vanilla is made with so I stick with what I do know 🙂
Love blueberries in your bakes? Try my soft and chewy Blueberry Oatmeal Cookies next, they're packed with juicy berries and perfect with coffee or tea.
Ingredient Substitutions
I don't recommend substituting a lot of the ingredients for these muffins, but there are some that will give you the same delicious results:
- For the chocolate chips, you could use white chocolate chips instead.
- If fresh blueberries aren't available, you can use frozen blueberries.
- If you want to swap the blueberries for another fruit, try raspberries or strawberries.
- Use either whole milk or 2% milk. You could also use almond milk.
For another cozy blueberry dessert, try my buttery Blueberry Pound Cake with its tender crumb and sweet crackly crust.
How to Make Blueberry Chocolate Chip Muffins
Here's an overview of the instructions (I'll try to keep it short and sweet!). Be sure to use the actual recipe card when you make them.
Photo 1: soften/melt the butter in the microwave.
Photo 2: soften/melt the butter in the microwave.
Photo 3: add flour, sugar, baking soda, salt, and baking powder. Whisk again.
Photo 4: fold in bueberries and chocolate chips.
Photo 5: fill the muffin cups all the way to the top! Sprinkle each with sugar.
Photo 6: bake as directed then let them cool off a bit before transferring to a cooling rack.
Recipe Tips
- Wash and dry fresh blueberries before using them.
- Don't overmix the batter! Whisk only until the ingredients are blended.
- Bake the muffins until they have rich, golden brown tops and the sugar has formed a nice slightly crunchy topping.
- For easy cleanup, feel free to use paper muffin liners - just be sure to spray them with non-stick spray.
Looking for a soft, warmly spiced muffin? These Bisquick Applesauce Cinnamon Muffins are just the thing.
You might also enjoy my chewy Blueberry Muffin Mix Cookies made with muffin mix, oats, coconut, and pecans.
How to Get Bakery Style Muffin Tops
For tall, bakery-style muffin tops, fill the muffin cups almost full so the batter has room to rise upward instead of spreading out. Be careful not to overmix the batter, which can make the muffins dense instead of light and fluffy. A sprinkle of coarse sugar on top before baking adds a lightly crisp, bakery-style finish.
What to Serve with Blueberry Muffins
These muffins are delicious as-is! But I would not pass up an opportunity to spread some butter or honey on them. When serving as a dessert, add a scoop of vanilla ice cream next to the muffin. Top the muffin with a spoonful of whipped cream! Don't forget the ice cold milk or steaming cup of coffee!
Frequently Asked Questions
I love this plastic carrier that's perfect for transporting pies, muffins, and cupcakes. It's the Southern Homewares 3-in-1 Plastic Holder Container. It offers easy-grip handles, a snap-tight lid, and it's made out of durable plastic. Available now on Amazon!
To keep these muffins fresh and moist, store them in an airtight container at room temperature for up to 3 days (refrigerate them and they'll keep fresh for a couple more days).
You can freeze muffins for up to 3 months if you wrap them tightly in aluminum foil or place in two plastic freezer bags (doubling up on the freezer bags helps the muffins keep their flavor and not form ice crystals). They will be extra moist after thawing!
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Recipe
Easy Blueberry Chocolate Chip Muffins
Ingredients
- 8 tablespoon salted butter 1 stick, cut into 8 chunks
- 1 c milk
- 1-½ teaspoon vanilla extract
- 2 large eggs
- 2 c all-purpose flour
- ¾ c granulated sugar plus extra for sprinkling on top of muffins
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ c chocolate chips, plus 1 tablespoon I use milk chocolate chips
- 1-½ c organic blueberries (fresh preferred) (small, firm blueberries if you can find them) Please see the Notes for important information about the Blueberries
Instructions
- Preheat oven to 400F. Spray standard-size muffin pan (12-cup) with non-stick spray.
- In a large microwave safe bowl, add the butter chunks. Cook on high for 30 seconds to soften and nearly melt the butter. Stir with a whisk. If more time is needed, add an additional10 seconds. Do not boil the butter.8 tablespoon salted butter
- Place the milk in a microwave safe cup or mug and heat on high for about 45 seconds. You want the milk to be "room temperature" or slightly warm but not hot.1 c milk
- Add the milk, vanilla extract, and eggs to the bowl with the butter. Blend with a whisk until smooth and eggs are incorporated (about 30 seconds).1-½ teaspoon vanilla extract, 2 large eggs
- Add the flour, sugar, baking powder, baking soda, and salt. Blend with a whisk just until smooth with no lumps (about 30 seconds).2 c all-purpose flour, ¾ c granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold in the chocolate chips and blueberries with a spatula being careful not to overmix. (See recipes notes below if using large, ripe blueberries).¾ c chocolate chips, plus 1 tablespoon , 1-½ c organic blueberries (fresh preferred) (small, firm blueberries if you can find them)
- Fill the muffins cups all the way to the top! I like to use a ½-cup measuring cup to dip and pour the batter into the muffin cups. Stir the batter often to make sure the chips and blueberries are evenly distributed. (Tip- use a spatula to scrape out every last drop of batter).
- Lightly sprinkle each muffin with granulated sugar (just a pinch!).
- Bake for 15-17 minutes or until the muffins are a deep golden brown; the muffins need to be a deep golden brown for the sugar sprinkled on top to form a crispy top. Tip - Check for doneness when the tops of the muffins feel firm and spring back when touched; or, you can check for doneness by inserting a wooden toothpick into the center of a muffin. If there is no gooey batter stuck to the toothpick, the muffins are done.
- Place the muffin pan on a cooling rack for about 5 minutes to cool, then remove them from the muffin pan to the cooling rack. Best enjoyed while still hot!
Notes
- Small, firm blueberries work best in these muffins because they distribute more evenly and release less moisture into the batter. Very large or extra-juicy blueberries can weigh the batter down and leave the centers underbaked.
- If using oversized blueberries, fill the muffin cups first, then gently press 3 to 4 blueberries into the top of each muffin instead of folding them into the batter.
- Do not overmix the batter. Stir just until the flour disappears to keep the muffins soft and tender instead of dense.
- For tall, bakery-style muffin tops, fill the muffin cups almost full and bake until the tops are deeply golden brown.
- Toss the blueberries and chocolate chips with a small spoonful of flour before adding them to the batter to help prevent sinking.
- If using paper liners, lightly spray them with nonstick spray so the muffins release cleanly.
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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