Our Blueberry Chocolate Chip Muffins are soft, fluffy and loaded with fresh juicy blueberries and sweet chocolate chips. Made with simple baking ingredients and in under 30 minutes, these muffins make a great breakfast, snack or easy make-ahead treat anytime.
Blueberry chocolate muffins are classic vanilla-based muffins full of fresh or frozen blueberries but with chocolate chips. They combine the tart sweetness of blueberries with rich chocolate to make a delicious, bakery-style treat.
This recipe is one of the best! A combination of our dairy-free chocolate chip muffin and classic blueberry muffin recipes. We make them slightly more wholesome by using unrefined brown coconut sugar.
Table Of Contents
Why You'll Love Our Blueberry Chocolate Chip Muffins
- They're super soft and moist
- Topped with extra coarse sugar crystals, our recipe makes one of the best bakery-style muffins
- Making muffins is easy, using simple ingredients and a quick prepping and cooking time
Ingredients
To make other 6 jumbo size bakery-style muffins or 12 traditionally sized muffins you need:
- 1 ½ cups all-purpose flour
- ⅔ cups unrefined brown coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cups melted unsalted butter
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup blueberries, fresh or frozen
- 1 cup chocolate chips (semi-sweet, milk chocolate or dark chocolate)
Can You Use Frozen Blueberries?
Yes. Add frozen blueberries directly into the batter from the freezer. There is no need to thaw them first.
How Do You Keep Muffins Moist?
Store muffins in an airtight container and avoid over baking. Adding a bit of extra fat like butter or oil also helps muffins retain moisture.
Why Are My Muffins Dense?
Overtaxing the batter can result in dense muffins. You should also bake them immediately rather than letting the batter sit.
Tips for Moist and Fluffy Muffins
- Don't over mix the batter. A few lumps are okay. Over mixing makes dense muffins.
- To prevent the blueberries from sinking, toss them lightly in flour before folding into the batter.
- Use room temperature ingredients for easy and even mixing.
How To Make Blueberry Chocolate Chip Muffins
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk all-purpose flour, unrefined brown coconut sugar, salt, and baking powder.
- In another small mixing bowl, whisk the melted butter, egg, milk, and vanilla extract.
- Combine wet and dry ingredients until just combined. Gently fold in blueberries and chocolate chips.
- Fill lightly greased or lined muffin cups about ¾ full. Bake for 5 minutes, then sprinkle generously with sugar crystals. Continue baking for 13-18 more minutes, until tops are golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5-10 minutes before transferring to a cooling rack, storage container or serving.
How To Store And Freeze Muffins
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Store in the freezer in freezer-safe storage containers for up to 3 months. Thaw at room temperature or overnight in the fridge.
Variations
- Low sugar: reduce sugar for a lower-sugar muffin
- Dairy-free: swap the milk and butter with plant-based alternatives
- Citrus twist: add lemon zest for a bright, citrusy flavor
- White chocolate: swap the chocolate chips for white chocolate chips
Recipe
Blueberry Chocolate Chip Muffins
Equipment
- jumbo muffin tin or standard size muffin tin
Ingredients
- 1 ½ cups all-purpose flour
- ⅔ cups brown coconut sugar or light brown sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ⅔ cups unsalted butter melted
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup blueberries
- 1 cup chocolate chips
- extra coarse sugar
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk all-purpose flour, unrefined brown coconut sugar, salt, and baking powder.
- In another small mixing bowl, whisk the melted butter, egg, milk, and vanilla extract.
- Combine wet and dry ingredients until just combined. Gently fold in blueberries and chocolate chips.
- Fill lightly greased or lined muffin cups about ¾ full. Bake for 5 minutes, then sprinkle generously with sugar crystals. Continue baking for 13-18 more minutes, until tops are golden and a toothpick comes out clean.
- Let muffins cool in the pan for 5-10 minutes before transferring to a cooling rack, storage container or serving.
Notes
- Low sugar: reduce sugar for a lower-sugar muffin
- Dairy-free: swap the milk and butter with plant-based alternatives
- Citrus twist: add lemon zest for a bright, citrusy flavor
- White chocolate: swap the chocolate chips for white chocolate chips
Nutrition
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