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.

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.

Blueberry Chocolate Chip Muffins Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Sink your teeth into a warm, luscious bite of blueberry chocolate chip muffin, and let the flavors transport you to a heavenly state of indulgence.

The rich, velvety sweetness of the chocolate chips perfectly complements the tart, juicy bursts of blueberries, while the soft and crumbly muffin itself boasts a subtle vanilla aroma that tickles your senses.

To make these delicious baked goods, you’ll need:

For The Muffins:

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

For The Streusel Topping:

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

For The Glaze:

• ½ cup of powdered sugar
• 1 teaspoon of 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

These delicious muffins are so easy to make! Once the batter is made, you can add it to each muffin liner in the pan. Top with the crunchy streusel topping before baking.

Once the muffins come out of the oven and cool, if you want to add a little bit of extra sweetness, drizzle the optional glaze over top before digging in.

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

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.

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

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

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

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.

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.

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.

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

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

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.

A perfect muffin deserves an equally perfect companion. To take this from a breakfast treat to dessert, how about a dollop of whipped cream to cut through the rich chocolate? Or perhaps a generous scoop of vanilla ice cream, melting slowly as it meets the still-warm pieces of muffin?

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

MORE MUFFIN RECIPES

Muffins

Monkey Bread Muffins

Muffins

Peach Cobbler Muffins

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. Label the container or freezer bag with the best-by date to ensure that you are enjoying the muffins at their freshest.

Thaw the muffins on the counter before serving.

This easy muffin recipe results in a delicious moist muffin that is perfect for breakfast. The blueberry chocolate chip muffins 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.

More Recipes You’ll Love

• Strawberry Rhubarb Cobbler
• Sheet Pan Cobbler
• 2-Ingredient Pumpkin Spice Muffins
• Double Chocolate Chip Muffins
• Lemon Cobbler
• Cake Mix Muffins
• Cupcake in a Mug
• Blueberry Cobbler Muffins
• Raspberry Lemon Muffins
• Banana Cream Cheese Muffins
• Raspberry Breakfast Braid

Get Recipes on Pinterest

Follow Us

Blueberry Chocolate Chip Muffins

No ratings yet

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 minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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
• 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
• ⅓ 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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us