Blueberry chocolate chip muffins are a delightful fusion of sweet, juicy blueberries and rich, melty chocolate chips. These moist and flavorful muffins are a perfect balance of fruity and indulgent, making them a treat for any time of the day.Jump to Recipe
Blueberry muffins and chocolate chip muffins are staples for breakfast. They are also some of the most popular flavors of muffins. For this recipe, I thought why not combine the two flavors into one muffin? I'm so glad I did because they turned out so good. Who knew blueberries and chocolate chips would pair so well together?
- Reasons You'll Love Blueberry Chocolate Chip Muffins
- Equipment Needed For This Recipe
- How The Muffins Are Made
- Can I Make These Vegan?
- Can I Use Frozen Blueberries?
- Tips For The Best Blueberry Chocolate Chip Muffins
- Storing Tips
- Other Ways to Use This Recipe
- More Breakfast Recipes You'll Love
- Moist Blueberry Chocolate Chip Muffins
Reasons You'll Love Blueberry Chocolate Chip Muffins
Flavorful Combination: The combination of sweet, juicy blueberries and rich chocolate chips creates a delightful burst of flavors in every bite. The tartness of the blueberries complements the sweetness of the chocolate, resulting in a delicious and harmonious blend.
Texture and Moisture: These blueberry chocolate chip muffins are known for their moist and tender texture. The juicy blueberries add a burst of freshness, while the melted chocolate chips provide pockets of gooey indulgence, creating a delightful contrast of textures.
Versatility: Chocolate and blueberry muffins can be enjoyed as a quick breakfast on the go, a satisfying snack, or a delightful dessert. They are versatile and suitable for any time of the day.
Antioxidant-Rich Blueberries: Blueberries are known for their high antioxidant content, which provides various health benefits. I wouldn't say that these blueberry and chocolate muffins are healthy, but the antioxidant benefits that blueberries contain sure do make it easier to enjoy this delicious treat.
Family-Friendly: Chocolate chip and blueberry muffins are loved by both kids and adults alike. They make a great addition to school lunches, brunch gatherings, or as an indulgent treat for the whole family to enjoy.
Easy to Make: Making chocolate blueberry muffins is relatively simple and requires basic baking ingredients. They can be whipped up quickly, allowing you to enjoy freshly baked muffins in no time.
Freezer-Friendly: Blueberry chocolate muffins can be frozen, making them a convenient option for meal prepping or storing leftovers. Simply place them in an airtight container or freezer bag and freeze for up to three months. Thaw and enjoy whenever you have a craving.
Equipment Needed For This Recipe
- 2 Mixing Bowls: You'll need one for mixing the dry ingredients and another for mixing the wet ingredients.
- Measuring Cups and Spoons
- Whisk or Mixing Spoon
- Muffin Tin: Use a standard 12-cup muffin tin to hold the muffin batter.
- Cooling Rack: After baking, transfer the muffins to a cooling rack. This allows air to circulate around the muffins, preventing them from becoming soggy on the bottom.
- Optional: Electric Mixer - While not necessary, an electric mixer can be used to mix the wet ingredients together more quickly and efficiently. However, mixing by hand with a whisk or spoon works perfectly fine.
2 1/2 cups all purpose flour - cake flour can be substituted
1 tablespoon baking powder - works as a leavening agent
1 teaspoon baking soda - also helps to give the muffins a good rise
1/2 teaspoon salt - to enhance the other ingredients
1/2 cup unsalted butter melted and cooled - using cooled melted butter is important so you don't cook your eggs. We use melted butter to make the muffins more moist.
1 cup granulated sugar - to make the muffins nice and sweet. Try using 1/2 cup brown sugar and 1/2 cup granulated sugar to make the muffins even more moist.
2 large eggs - for structure and to bind all the other ingredients.
1 cup milk - any milk you have on hand can be used. I used almond milk in this recipe.
1 tablespoon vanilla extract - to enhance the flavor of the muffin
1/2 cup chocolate chips - I used milk chocolate chips in this recipe, you can use dark chocolate chips to make rich dark chocolate blueberry muffins. You could even substitute for white chocolate chips to make blueberry and white chocolate muffins instead.
3/4 cup blueberries - fresh blueberries are best in these muffins. Dried blueberries can be substituted. Consider coating the blueberries in flour to prevent them from sinking to the bottom.
turbinado sugar - to place over top of the batter and to give the muffins more of a fresh bakery vibe.
How The Muffins Are Made
Step 1. Preheat your oven to 425°F. Line a muffin tin with paper liners and grease the liners with cooking spray.
Step 2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3. In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.
Step 4. Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
Step 5. Gently fold in the blueberries and chocolate chips into the batter.
Step 6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Step 7. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs.
Step 8. Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 9. Enjoy the blueberry chocolate chip muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Can I Make These Vegan?
Yes, you can make these muffins vegan by making a few substitutions. Use the following swaps below:
- Butter - swap for melted coconut oil
- Eggs - swap for flax eggs by mixing 2 tablespoons flaxseed meal and 6 tablespoons of water, allow to sit for 5 minutes before adding to the recipe
- Milk - swap for a dairy free option such as almond milk, oat milk, or coconut milk
- Chocolate chips - swap for vegan chocolate chips
Can I Use Frozen Blueberries?
Yes, you can use frozen blueberries to make blueberry chocolate chip muffins. Here are a few tips to keep in mind when using frozen blueberries:
Do not thaw the blueberries: When using frozen blueberries, it's best to add them directly to the muffin batter without thawing. Thawed blueberries can release more moisture, which may affect the texture of the muffins.
Coat the frozen blueberries: Before adding the frozen blueberries to the batter, toss them in a small amount of flour. This helps prevent them from sinking to the bottom of the muffins during baking and distributes them more evenly throughout the batter.
Adjust the baking time: Frozen blueberries can slightly increase the baking time of the muffins. Keep an eye on the muffins while they bake and check for doneness using a toothpick. They may need a few extra minutes of baking time compared to using fresh blueberries.
Be mindful of color bleeding: Frozen blueberries may release some juice during baking, which can cause slight color bleeding. This won't affect the taste, but it may result in blue streaks in the muffins. To minimize this, avoid overmixing the batter and handle the blueberries gently.
Tips For The Best Blueberry Chocolate Chip Muffins
Toss blueberries in flour: Before adding the blueberries to the batter, toss them in a little bit of flour. This helps prevent them from sinking to the bottom of the muffins during baking.
Avoid overmixing: When combining the wet and dry ingredients, mix them together until just combined. Overmixing can lead to dense muffins. It's okay if there are a few lumps in the batter.
Fold in the chocolate chips gently: Fold in the chocolate chips gently to evenly distribute them in the batter. Be careful not to overmix, as it can cause the chocolate chips to melt or streak the batter too much.
Do not overbake: Keep a close eye on the muffins while they bake. Overbaking can result in dry muffins. Start checking for doneness around the minimum recommended baking time and remove them from the oven when a toothpick inserted into the center comes out with a few moist crumbs.
Cool before removing from the pan: Allow the muffins to cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.
Store properly: Once cooled, store the muffins in an airtight container at room temperature for up to 3 days. You can also freeze them in a freezer-safe container or bag for longer storage.
To store blueberry chocolate chip muffins and keep them fresh, allow the muffins to cool completely. This helps prevent excess moisture buildup inside the storage container. Blueberry chocolate chip muffins can be stored at room temperature in an airtight container or zip-top bag. They will stay fresh for about 2 to 3 days. Ensure the container is tightly sealed to maintain freshness.
If you're stacking the muffins, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together. You can store the muffins in the refrigerator for up to 5 days. Be sure they're in an air tight container so they don't dry out. Allow the muffins to come to room temperature or warm briefly in the microwave before serving.
If you want to store blueberry chocolate chip muffins for a longer period, freezing is an option. Wrap each muffin individually in plastic wrap or place them in a freezer-safe container or zip-top bag. Properly stored, they can be frozen for up to 2 to 3 months. Thaw them at room temperature or in the refrigerator before enjoying.
Remember, the sooner you consume the muffins after baking, the fresher they will taste. Proper storage helps maintain their texture and flavor.
Other Ways to Use This Recipe
Blueberry chocolate chip muffin batter can be versatile and used in various creative ways. Here are a few ideas:
Mini Loaves: Pour the blueberry chocolate chip muffin batter into mini loaf pans instead of muffin cups. Bake them at the same temperature as muffins but for a slightly longer time. You'll end up with adorable mini loaves of blueberry chocolate chip bread with the same delicious flavors.
Coffee Cake: Spread half of the blueberry chocolate chip muffin batter into a greased baking dish. Sprinkle a layer of streusel topping (made with flour, sugar, and butter) over the batter. Add the remaining batter on top and sprinkle more streusel. Bake until golden and enjoy a delightful blueberry chocolate chip coffee cake.
Pancakes or Waffles: Take your pancake or waffle game to the next level by incorporating blueberry chocolate chip muffin batter into the mix. Simply fold the batter into your pancake or waffle batter for a tasty twist on breakfast favorites. What's better than some blueberry chocolate chip pancakes or waffles?
Bread Pudding: Cube the blueberry chocolate chip muffins and use them as the base for a delectable bread pudding. Combine the cubed muffins with a custard mixture of eggs, milk, sugar, and vanilla extract. Bake until set and serve warm with a drizzle of caramel sauce or a dollop of whipped cream.
Stuffed French Toast: Spread a layer of cream cheese or chocolate-hazelnut spread between two slices of blueberry chocolate chip muffins. Dip the sandwich in a mixture of beaten eggs, milk, and cinnamon. Cook on a griddle or in a skillet until golden and crispy. Serve with maple syrup or fresh berries.
Ice Cream Topping: Crumble the blueberry chocolate chip muffins and use them as a delicious topping for your favorite ice cream. The combination of warm, crumbly muffin bits and cold, creamy ice cream is sure to be a delightful treat.
These are just a few creative ways to utilize blueberry chocolate chip muffin batter beyond traditional muffins. Feel free to experiment and adapt the batter to suit your culinary imagination.
More Breakfast Recipes You'll Love
Moist Blueberry Chocolate Chip Muffins
- 2 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 cup granulated sugar
- 2 large eggs
- 1 cup milk
- 1 tablespoon vanilla extract
- 1/2 cup chocolate chips
- 3/4 cup blueberries
- turbinado sugar optional
- Preheat your oven to 425°F. Line a muffin tin with paper liners and grease the liners with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Gently stir with a spoon or spatula until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries and chocolate chips into the batter.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full. Optional: top the batter with a sprinkle of turbinado sugar for added sweetness.
- Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean, with a few moist crumbs.
- Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy the blueberry chocolate chip muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.