Moist Blueberry Chocolate Chip Muffins

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!

This simple recipe is a variation of my One-Bowl Chocolate Chip Muffins and are best described as moist and dense, rather than light and airy (just how my family loves them!).

Plus, as time-strapped mom who really enjoys baking, I love the ease of this recipe, and the minimal clean up!

Blueberry Chocolate Chip Muffins Ingredients

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Here’s everything you need:

• All-purpose flour.
• Granulated sugar.
• 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. Fresh is best, but you can also use frozen!
• Baking Powder.
• Salt.
• Oil. Coconut, vegetable, or canola preferred.
• Milk. Cows or unsweetened nondairy.
• Vanilla extract.

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

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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.

Fold in the Blueberries and Chocolate Chips

Because this is a thick batter, I just add the blueberries and chocolate chips directly to it and fold them in, without fear of them sinking too much.

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.

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 raw 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.