In a world full of choices, sometimes ya just don’t want to choose between blueberry and chocolate chip muffins. These Moist Blueberry Chocolate Chip Muffins mean you can have the best of both!
With a soft and moist muffin chock-full of gooey chocolate chips and fresh and slightly tart blueberries, this easy and delicious muffin recipe hits all the right notes with one bowl and in under 30 minutes!
The best way to ensure your muffins are moist is by baking them at a higher temperature, but for a shorter amount of time. Muffins should never be baked for more than 20 minutes!
As an environmental scientist, I always try to incorporate seasonal ingredients! These muffins are one of my very favorite treats to whip up during the blueberry season, along with this Blueberry Gin Fizz!
Green tip: Eating seasonally is one of the best (and most delicious) ways to support local and improve your carbon footprint. Check when blueberries are in season in your area with this Seasonal Food Guide.
Blueberry Chocolate Chip Muffins Ingredients
Here’s everything you need:
- All-purpose flour. This acts as the base of your batter.
- Granulated sugar. For sweetness.
- Chocolate chips. My preference is dark chocolate chips but you can also use milk or semi-sweet.
- Egg. Or a flax egg. It acts primarily as a binder in this recipe.
- Blueberries. For moisture, tang, and freshness.
- Baking Powder. For rising.
- Salt. To enhance the other flavors.
- Oil. Coconut, vegetable, or canola preferred.
- Milk. Cows or unsweetened nondairy.
- Vanilla extract. For extra flavor.
Fresh Vs Frozen Blueberries for Muffins
You can successfully use either fresh or frozen blueberries in muffins with great success!
Buying blueberries from the freezer aisle usually means they are frozen at peak freshness, so they tend to have a bold flavor. It’s also more economical and can prevent food waste!
Fresh blueberries tend to retain more water meaning they will be even juicier when you bite into one in your muffin.
Muffins with Blueberries and Chocolate Chips Tips and Tricks
Add Your Dry Ingredients First
With one-bowl recipes, the order in which you add your ingredients to your batter matters. For muffins, the best method is mixing your dry ingredients first, then adding your wet ingredients.
Start by adding your flour, sugar, baking powder, and salt to a large mixing bowl. Use a whisk or hand mixer until well combined and there are no visible lumps.
Add Your Wet Ingredients Next
This includes the oil, milk, egg, and vanilla extract!
Add the wet ingredients to the dry ingredients and mix to combine, careful not to over-beat. Mix until just combined.
Coat Your Blueberries in Flour
Toss your blueberries in 1 tablespoon of flour before adding them to your batter.
This just ensures that they don’t bleed too much into your muffins or sink to the bottom of the muffin tin.
I like to keep a couple of blueberries out of the mix so I can place them on top of the muffins. It just looks so much more fun!
Fold in the Chocolate Chips
Add your chocolate chips to the batter, too, and use a spatula to fold in the blueberries and chocolate chips.
Do your best not to overmix. Just gently move the batter around until you are confident that the blueberries and chocolate chips are evenly dispersed.
Line or Spray Your Muffin Tin
To avoid your muffins sticking to the muffin tin, it’s best to line or spray each cup first.
You can use little pre-cut muffin liners, shape your own muffin liners, or use cooking spray or oil to add a nonstick layer to your muffin tin cups.
Green tip: Consider filling your own reusable oil sprayer to avoid extra pesky aerosol cans, that aren’t always recyclable.
Fill ‘Em Up
These muffins will rise slightly, so fill each cup most of the way.
While most of your rise will happen outside the muffin tin, in the form of a delicious muffin top, you don’t want any batter spilling over. So leave about 1/2-inch space in each little muffin tin cup.
I find the easiest way to transfer the batter into the muffin tin is by using a cookie scoop!
You can also opt to sprinkle a little extra sugar on top for a crispy, crunchy muffin top!
Storing Your Blueberry Chocolate Chip Muffins
These blueberry chocolate chip muffins should be covered or stored in an airtight container to keep them fresh longest. They will stay moist and delicious at room temperature for 3-4 days before they start to dry out.
You can also opt to freeze these muffins for up to 6 months. Just allow them to thaw out overnight.
Why You Should Make These Blueberry Chocolate Chip Muffins
- They’re chocolatey. Loaded with chocolate chips.
- They’re fruity. Brimming with fresh blueberries.
- They’re balanced. The perfect combo of sweet and tart!
If you’re loving these Blueberry Chocolate Chip Muffins, check out these Moist Banana Carrot Muffins and Pistachio Muffins, too!
Moist Blueberry Chocolate Chip Muffins
PIN Print RATEEquipment
- Cookie Scoop (optional)
- Hand Mixer (optional)
- Reusable Baking Cups (optional)
Ingredients
- 1 ½ cups all-purpose flour + 1 tablespoon to coat blueberries
- ¾ cup granulated sugar ( + optional extra tablespoon to sprinkle on top )
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup oil (coconut in liquid form, vegetable, or canola)
- 1 large egg (or flax egg to make vegan)
- ½ cup milk (cows or unsweetened non-dairy)
- 2 teaspoons vanilla extract
- 6 ounces blueberries (6 oz usually = 1 cup)
- ¾ cup dark chocolate chips
Instructions
- Preheat your oven to 400°F and spray or line your muffin tin (consider these cute reusuable muffin liners for a more sustainable option).
- In a large mixing bowl, add 1 ½ cups flour, sugar, baking powder and salt and whisk to combine.
- Add the oil, egg, milk, and vanilla extract and use a whisk or hand mixer on low to combine the ingredients until the batter is smooth, careful not to over-beat.
- Toss your blueberries in 1 tablespoon of flour to coat them and add the coated berries and chocolate chips to your muffin batter. Use a spatula to fold in the blueberries and chocolate, careful not to overmix.
- Use a cookie scoop or large spoon to fill muffin cups, leaving about 1/2 inch of space at the top for the muffins to rise. Add a little sprinkle of sugar on top of each muffin (optional) to get a crunchy muffin top.
- Bake for 15-17 minutes until a toothpick comes out clean. Enjoy warm!
Pro Tips
- You can use either fresh or frozen blueberries interchangeably in this recipe.
- Rather than use disposable muffin cups, be kinder to the environment and consider these reusable silicon muffin liners (also good for cupcakes!)
- Need more muffins to fill your basket? Check out the selection of my best muffin recipes for every type of diet and occasion!
6 thoughts on “Moist Blueberry Chocolate Chip Muffins”
Great recipe! I used almond milk and psyllium as egg replacement to make it vegan and it came out perfect. Thank you so much!
I’m so glad you enjoyed, Ivanka! So great to know it works with psyllium! Thank you so much for taking the time to let me know!
These were awesome! Unfortunately my blueberries turned moldy so I made chocolate chip muffins but they were a hit. Best muffin recipe I’ve found so far! Can’t wait to try them with blueberries as intended. Thanks for sharing
I’m so glad you enjoyed, Camela! Ugh that stinks your blueberries got moldy, but it’s a good excuse to make these again 😉 Thanks so much for taking the time to leave your feedback!
Yeah the muffins came out really heavy. The ingredients list says baking powder but the directions when mixing things together say baking soda. I use baking powder not sure which one is right.
Hi Diane!
Thank you so much for taking the time to leave your feedback and for catching my typo! Baking powder is indeed correct. I’m so sorry they were too heavy for your liking! I always lean towards a more moist/dense muffin rather than airy/dry, but that’s just my personal preference. I hope they made a decent snack nonetheless!