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Moist Blueberry Chocolate Chip Muffins

on May 10, 2022
last updated June 3, 2025
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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 succulent, 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!

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!

These next-level muffins (along with these blueberry cookies) are one of the many reasons that blueberry season is my favorite time of year.

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!

close up of blueberry chocolate chip muffins

Blueberry Chocolate Chip Muffins Ingredient Highlights


My preference is dark chocolate chips, but you can also use milk or semi-sweet. A flax egg works in place of an egg in this recipe.

Fresh blueberries are best in this recipe, but you can use frozen, too. Use a neutral oil like vegetable or canola. Coconut oil is also really good in these, but you may get a hint of that coconut taste.

Any percentage of daily milk or any unsweetened, unflavored nondairy milk works here.

ingredients for blueberry chocolate chip muffins - flour, chocolate chips. sugar, egg, salt, baking powder, blueberries, oil, milk, and vanilla extract

Muffins with Blueberries and Chocolate Chips Tips and Tricks


How I Make My Muffin Batter

With one-bowl baking 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.

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.

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.

Adding sugar to oil to cream together to make muffin batter.
Whisk together the flour, sugar, baking powder, and salt.
Adding milk to make moist blueberry chocolate chip muffin batter.
Whisk in the oil, egg, milk, and vanilla extract.
Adding chocolate chips to muffin batter with blueberries in it.
Fold in the blueberries and chocolate chips, working gently to keep the blueberries whole.

How I Perfectly Bake My Homemade Muffins

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.

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!

adding batter to lined muffin tin
Fill your muffin tins about ¾ of the way with the batter.

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

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7 Blueberry Chocolate Chip Muffins on a cooling rack

Moist Blueberry Chocolate Chip Muffins

4.8 from 8 votes
Marley Goldin
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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 succulent, moist muffin!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins

Equipment

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • 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
  • 1 tablespoon sugar in the raw (optional to sprinkle on top before baking)

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 flour, sugar, baking powder and salt and whisk to combine.
    1 ½ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt
  • 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.
    ½ cup oil, 1 large egg, ½ cup milk, 2 teaspoons vanilla extract
  • Add the blueberries and chocolate chips to your muffin batter. Use a spatula to fold in the blueberries and chocolate, careful to keep the blueberries whole.
    6 ounces blueberries, ¾ cup dark chocolate chips
  • 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.
    1 tablespoon sugar in the raw
  • 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!)

Video

Course Dessert, Snacks
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Blueberry Muffins, Chocolate, Easy, Muffins, One-Bowl, Summer
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6 thoughts on “Moist Blueberry Chocolate Chip Muffins”

  1. 5 stars
    Great recipe! I used almond milk and psyllium as egg replacement to make it vegan and it came out perfect. Thank you so much!

    1. 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!

  2. 5 stars
    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

    1. 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!

  3. 3 stars
    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.

    1. 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!