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!
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.
1 large egg
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.
1 ½ cups all-purpose flour + 1 tablespoon to coat blueberries, 2 teaspoons baking powder, ½ teaspoon salt
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.
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.
Bake for 15-17 minutes until a toothpick comes out clean. Enjoy warm!
Notes
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 recipesfor every type of diet and occasion!