Blueberry Chocolate Chip Muffins

Table of Contents

1. Let’s Dish: About These Muffins
2. Blueberry Chocolate Chip Muffins Ingredients
3. Substitutions And Additions
4. How To Make This Blueberry Chocolate Chip Muffins Recipe
5. How To Serve
6. Storage
7. Why We Love This Recipe
8. More Recipes You’ll Love
9. JUMP TO RECIPE

Our bakery-style blueberry chocolate chip muffin recipe will up your muffin game. The combination of fresh, juicy blueberries with melt-in-your-mouth chocolate chips creates a burst of flavor in every bite. But it’s the addition of tangy buttermilk and a crisp, buttery streusel topping that truly sets this recipe apart.

Let’s Dish: About These Muffins

Main Ingredients: Blueberries, mini chocolate chips, all-purpose flour, buttermilk, sugar, eggs, butter.
Quick Steps: Mix dry and wet ingredients separately, combine, fold in blueberries and chocolate chips, top with streusel, bake.
Total Time & Yield: 35 minutes, makes 12 muffins.

Why This Recipe

• This blueberry chocolate chip muffin recipe delivers the perfect balance of fruity sweetness and indulgent chocolate in every bite.

• Unlike muffin recipes that skimp on flavor with basic ingredients, ours delivers layers of texture and richness. While they rely on standard milk or yogurt, we use rich buttermilk for an extra tender crumb that stays moist longer.

• The addition of a buttery streusel topping adds a delightful crunch, taking these muffins to the next level compared to simpler options.

• By skipping the chilling process some recipes call for, you can enjoy these fresh-from-the-oven muffins in just over 30 minutes. Best of all, it’s without sacrificing their light and fluffy texture.

Blueberry Chocolate Chip Muffins Ingredients

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, tossing them with a tablespoon of flour first.

BLUEBERRIES: If you don’t have blueberries on hand or just want to mix things up, berries like raspberries or chopped strawberries can work wonderfully in this recipe.

They’ll give a different yet delightful flavor profile to your muffins. Alternatively, you could use dried fruits like cranberries or raisins if fresh berries are not in season.

CHOCOLATE CHIPS: Not a fan of chocolate or looking to cut down on sugar? You can easily omit the chocolate chips without affecting the overall muffins. You could substitute with nuts such as walnuts or almonds. They’ll add a crunchy texture and extra protein.

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.

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 one tablespoon out of the flour mixture and toss it together with the blueberries. 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. 

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.   

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

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 six to seven minutes at 425°F and then turn the oven down to 350°F.

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.

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 five minutes and then move them to a cooling rack to finish cooling.

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.

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.

Storage

Let’s explore the different storage options and the best way to reheat your muffins so that you can savor the magic of freshly-baked muffins any time you please.

MAKE AHEAD: These muffins are fantastic candidates for making ahead.

If you find yourself with a busy week on the horizon, whip up the batter the night before, and store it in an airtight container in the refrigerator.

When you’re ready to bake, simply give the batter a quick stir and portion it out into the muffin tin.

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

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

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

REHEATING: When it comes to reheating your muffins, you have several options. If you’re not in a rush, let them come to room temperature naturally.

For a warm, freshly baked feel, heat them in a preheated oven at 350°F (175°C) for about ten minutes.

If you’re in a hurry, the microwave is your friend! Just remember to heat them at a medium setting for about 15-20 seconds, as too much heat can make them tough.

Why We Love This Recipe

FLAVORFUL FUSION: The delightful combination of sweet blueberries and rich chocolate chips creates an indulgent blend of flavors.

MOIST AND TENDER: These muffins are incredibly moist and tender, thanks to the inclusion of yogurt in the batter. They practically melt in your mouth.

SIMPLE AND QUICK: This recipe is easy to follow and comes together quickly, making it ideal for busy mornings or last-minute cravings.

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
• Lemon Cobbler
• Cupcake in a Mug
• Chocolate Chip Cheesecake Bars