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Blueberry Chocolate Chip Muffins

Review Recipe
a close up shot of Blueberry Chocolate Chip Muffins
Our classic blueberry chocolate chip muffins are brimming with rich chocolate chips and juicy bursts of blueberries, making them the best way to start your day.
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Table of Contents
  1. Blueberry Chocolate Chip Muffins Ingredients
  2. How to Make This Blueberry Chocolate Chip Muffins Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

We can’t wait for you to sink your teeth into these incredibly moist blueberry chocolate chip muffins. They are packed with juicy blueberries and rich chocolate chips before being topped with a crunchy streusel topping and sweet glaze.

a close up shot of Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins Ingredients

Blueberry Chocolate Chip Muffins raw ingredients that are labeled

You’ll need:

For the Muffins

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • ¼ cup salted butter, melted and cooled
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¾ cup mini chocolate chips, divided
  • 1 cup fresh blueberries, rinsed and dried

For the Streusel Topping

  • ½ cup all-purpose flour
  • ½ tablespoon baking powder
  • ½ cup packed light brown sugar
  • ¼ cup salted butter, melted
  • ⅓ cup mini chocolate chips

For the Glaze

  • ½ cup powdered sugar
  • 1 teaspoon milk or heavy cream

SUBSTITUTIONS AND ADDITIONS

FROZEN VS. FRESH: Frozen blueberries can be substituted for fresh blueberries in equal amounts. Put the frozen blueberries directly from the freezer into your batter (toss them with a tablespoon of flour first).

How to Make This Blueberry Chocolate Chip Muffins Recipe

STEP ONE: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.

OUR RECIPE DEVELOPER SAYS

I highly suggest using parchment paper liners for these muffins. The parchment liners peel off the baked muffins very easily, while the decorative paper liners sometimes stick to the muffins (especially the generic brands). 

STEP TWO: Whisk together flour, salt, and baking powder in a medium mixing bowl. Set aside.

STEP THREE: Mix eggs, melted butter, sugar, vanilla extract, and buttermilk in a large bowl.

STEP FOUR: Take 1 tablespoon out of the flour mixture and toss it together with the blueberries.

PRO TIP:

Tossing the blueberries in flour will help prevent the blueberries from sinking to the bottom of the muffin batter.

STEP FIVE: Mix dry ingredients into the wet ingredients and stir gently, just until combined. The batter will be lumpy. 

PRO TIP:

When making muffins, you want to mix the batter as little as possible once the wet and dry ingredients are combined. This will give you the most tender crumb, while overmixing will result in tough muffins.   

dry ingredients mixed with wet ingredients in a bowl and folded together

STEP SIX: Gently fold the blueberries and mini chocolate chips into the muffin batter.

blueberries and mini chocolate chip folded into the muffin batter in a bowl

STEP SEVEN: Divide batter between the 12 muffin cups in the prepared pan.

PRO TIP:

An ice cream scoop is a great way to measure the muffin batter and fill the muffin cups while minimizing the mess.

batter divided in a pan of 12

STEP EIGHT: For the streusel, mix together flour, baking powder, and brown sugar.

STEP NINE: Pour in melted butter and mix until crumbles form.

STEP TEN: Add in the mini chocolate chips and stir to combine.

mini chocolate chips added and stirred in a bowl

STEP ELEVEN: Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.

streusel topping sprinkled over the top of the muffins and add blueberries

STEP TWELVE: Bake in the preheated oven for 6 to 7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18 to 20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.

PRO TIP:

The oven temperature can vary and may need to be recalibrated periodically to ensure accuracy. Make sure to keep a close eye on your muffins as the suggested baking time approaches.

STEP THIRTEEN: Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.

PRO TIP:

When you leave muffins in the muffin tin after baking, the muffins will continue baking and dry out. Let them sit for just a few minutes, and then move them out of the pan onto a wire rack.

move muffin to a cooling rack

STEP FOURTEEN: For the optional drizzle, stir together the glaze ingredients until smooth. Drizzle over the top of the muffins.

glaze drizzled on top of the muffin

How To Serve

Serve these delicious muffins for a quick breakfast on a hectic morning when you are on the go. Don’t forget to add a warm mug of homemade hot chocolate or a pumpkin spice latte to start your day.

Our cherry cobbler muffins and pumpkin spice muffins are two more recipes to bake and add to your breakfast table.

Storage

ON THE COUNTER: Store these tasty muffins in an airtight container at room temperature for 2 to 3 days.

IN THE FREEZER: Freeze these chocolate chip blueberry muffins for up to 1 month.

overhead shot of Blueberry Chocolate Chip Muffins on a cooling rack

This easy muffin recipe results in a delicious moist muffin that is perfect for breakfast. They give you the pops of juicy fruit but also a little bit of sweetness from the decadent chocolate chips and crunchy streusel topping to start your day on the right foot.

FREQUENTLY ASKED QUESTIONS

How do you store blueberry crumble muffins?

These soft muffins can be stored in an airtight container on the counter for 2 to 3 days.

How do you freeze chocolate chip blueberry muffins?

You can freeze blueberry and chocolate chip muffins in either an airtight container or a Ziploc bag for up to 1 month.

How do you stop blueberries from sinking to the bottom of the muffins?

Coat your blueberries in flour to keep them from sinking in the batter.

Can I use frozen blueberries for this chocolate blueberry muffins recipe?

You can use frozen blueberries instead of fresh berries in these homemade muffins. Don’t let them thaw; just toss them in flour and put them directly from the freezer into your batter.

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a close up shot of Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins

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Our classic blueberry chocolate chip muffins are brimming with rich chocolate chips and juicy bursts of blueberries, making them the best way to start your day.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

Muffin

  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 large eggs
  • ¼ cup salted butter, melted and cooled
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ¾ cup mini chocolate chips, divided
  • 1 cup fresh blueberries, rinsed and dried

Streusel

  • ½ cup all-purpose flour
  • ½ tablespoon baking powder
  • ½ cup packed light brown sugar
  • ¼ cup salted butter, melted
  • cup mini chocolate chips

Glaze

  • ½ cup powdered sugar
  • 1 teaspoon milk, or heavy cream

Instructions
 

  • Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
  • Whisk together flour, salt, and baking powder in a medium mixing bowl. Set aside.
  • Mix eggs, melted butter, sugar, vanilla extract, and buttermilk in a large mixing bowl.
  • Take 1 tablespoon out of the flour mixture and toss it together with the blueberries.
  • Mix dry ingredients into the wet ingredients and stir gently, just until combined. The batter will be lumpy.
  • Gently fold the blueberries and mini chocolate chips into the muffin batter.
  • Divide batter between the 12 muffin cups in the prepared pan.
  • For the streusel topping, mix together flour, baking powder, and brown sugar.
  • Pour in melted butter and mix until crumbles form.
  • Add in the mini chocolate chips and stir to combine.
  • Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
  • Bake for 6 to 7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18 to 20 minutes until a toothpick inserted in the center of the muffins comes out clean, and the tops are golden brown.
  • Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
  • For optional drizzle, stir together glaze ingredients until smooth. Drizzle over the tops of the muffins.

Notes

  • I highly suggest using parchment paper liners for these muffins. The parchment liners peel off the baked muffins very easily, while the decorative paper liners sometimes stick to the muffins (especially the generic brands).
  • Tossing the blueberries in flour will help prevent the blueberries from sinking to the bottom of the muffin batter.
  • When making muffins, you want to mix the batter as little as possible once the wet and dry ingredients are combined. This will give you the most tender crumb, while overmixing will result in tough muffins.
  • An ice cream scoop is a great way to measure the muffin batter and fill the muffin cups while minimizing the mess.
  • The oven temperature can vary and may need to be recalibrated periodically to ensure accuracy. Make sure to keep a close eye on your muffins as the suggested baking time approaches.
  • When you leave muffins in the muffin tin after baking, the muffins will continue baking and dry out. Let them sit for just a few minutes, and then move them out of the pan onto a wire rack.

Nutrition

Calories: 374kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 196mg | Potassium: 196mg | Fiber: 1g | Sugar: 38g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
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