Easy Blueberry Chocolate Chip Muffins

One baked muffin cut in half on a white plate with two fresh blueberries on the side.

Easy Blueberry Chocolate Chip Muffins

These blueberry chocolate chip muffins are moist, easy to make, have a perfect crumb, with a flavor combination of tangy blueberries and rich chocolate chips.

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 282kcal

Author Anne Clark

Equipment

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