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–+ servings
7 Blueberry Chocolate Chip Muffins on a cooling rack

8+ Easy Homemade Muffins, including Blueberry Chocolate Chip Muffins

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This list of Easy Homemade Muffins gives you a wide variety of flavored muffin recipes that are simple and foolproof, including these Moist Blueberry Chocolate Chip Muffins.
Course Dessert, Snacks
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Chocolate, Easy, Muffins, One-Bowl, Summer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Author Marley Goldin

Equipment

Ingredients

  • ¾ cup granulated sugar + optional extra tablespoon to sprinkle on top
  • ⅓ cup oil coconut in liquid form, vegetable, or canola
  • 1 large egg or flax egg to make vegan
  • 1 ½ cups all-purpose flour + 1 tablespoon to coat blueberries
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 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 your muffin tin—or use these cute reusuable muffin liners.
  • In a large mixing bowl, use a whisk or hand mixer to cream together oil and sugar until smooth.
    ⅓ cup oil, ¾ cup granulated sugar
  • Add egg and whisk to combine.
    1 large egg
  • Add 1 and 1/2 cups flour, baking soda, and salt and whisk again, ensuring the batter is smooth and free from lumps.
    1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
  • Whisk in your milk and vanilla extract until you're left with a smooth batter.
    ½ cup milk, 2 teaspoons vanilla extract
  • 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 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!)