Blueberry Chocolate Chip Muffins

A partially eaten Blueberry Chocolate Chip Muffin with a crumbly topping and white icing sits on parchment paper. Fresh blueberries, chocolate chips, and crumbs are scattered nearby, while other muffins blur softly in the background.

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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 Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: Blueberry Chocolate Chip Muffins Recipe

Servings:

Calories: 374kcal

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
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.

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