11 Easy Kitchen Hacks

Moist Blueberry Chocolate Chip Muffins

on May 10, 2022
5 from 2 votes

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These Blueberry Chocolate Chip Muffins combine the fruity, slightly tart taste of fresh blueberries with decadent chocolate chips held together in a fluffy, moist muffin!
7 Blueberry Chocolate Chip Muffins on a cooling rack

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!

close up of blueberry chocolate chip muffins

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.
flour, chocolate chips. sugar, egg, salt, baking powder, blueberries, oil, milk, and vanilla extract

Blueberry Chocolate Chip Muffins Tips and Tricks

Cream Your Oil and Sugar First

Creaming your fat (in this case your oil) and the granulated sugar together doesn’t just combine these ingredients together smoothly, it also intentionally aerates them.

Adding these little air pockets to the batter is an effective way to ensure you get that soft and chewy texture you expect from a moist blueberry chocolate chip muffin.

You can use a hand mixer on high to get the butter and sugar mixture nice and smooth, or just simply whisk the sugar and oil together for about 2 minutes.

adding sugar to oil to cream together to make muffin batter

Add Your Eggs and Vanilla Extract Next

Once you’ve creamed together your oil and sugar, it’s time to add your eggs and vanilla extract.

It’s always safest to crack your eggs in a separate bowl before adding them to your batter to avoid eggshells or a bloody egg, but that’s totally up to you!

Use your hand mixer or whisk again to combine until your batter is once again smooth. Try not to over-beat here, only mix until just combined.

using a whisk to add egg to muffin batter

Add Your Dry Ingredients Next

This includes flour, salt, and baking powder! It’s always best practice to sift in flour and baking powder to avoid lumps, but these muffins are pretty foolproof.

If you’re not sifting, just make sure to use a whisk to ensure there are no lumps.

adding salt to blueberry chocolate chip muffin batter

Add the Milk Last

This just allows you to make sure you aren’t leaving any lumps of flour or baking powder in your batter! Once the batter is smooth, add your milk and whisk to combine.

The milk will add moisture to your muffins! You can use any type of milk, just make sure if it’s nondairy milk that it is unsweetened.

adding milk to make moist blueberry chocolate chip muffin batter

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!

adding floured blueberries to muffin batter

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 blueberries and chocolate chips are evenly dispersed.

adding chocolate chips to muffin batter

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!

adding batter to lined muffin tin

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.

flat lay of blueberry chocolate chip muffins with one split open

Blueberry Chocolate Chip Muffins Frequently Asked Questions

Are frozen or fresh blueberries better 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.

What is the secret to making moist muffins?

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!

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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 Vegan Blackberry Muffins, too!

Moist Blueberry Chocolate Chip Muffins

5 from 2 votes
Recipe by Marley Goldin Course: DessertCuisine: American


Prep time


Cooking time


Total time



These Blueberry Chocolate Chip Muffins combine the fruity, slightly tart taste of fresh blueberries with decadent chocolate chips held together in a fluffy, moist muffin!


  • 3/4 cup granulated sugar + optional extra tablespoon to sprinkle on top

  • 1/3 cup oil (coconut in liquid form, vegetable, or canola)

  • 1 large egg (or flax egg)

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all-purpose flour + 1 tablespoon to coat blueberries

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup milk (cows or unsweetened non-dairy)

  • 6 ounces (1 cup) blueberries

  • 3/4 cup dark chocolate chips


  • Preheat your oven to 400°F and line or spray your muffin tin.
  • In a large mixing bowl, use a whisk or hand mixer to cream together oil and sugar until smooth.
  • Add egg and whisk to combine.
  • Add 1 and 1/2 cups flour, baking soda, and salt and whisk again, ensuring the batter is smooth and free from lumps.
  • Whisk in your milk until you’re left with a smooth batter.
  • 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 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!

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