Time for more breakfast sweets and treats! I love baking with fruits for my first meal of the day, which is why you'll also find a cherry apple crumble and white chocolate raspberry loaf here. But if you're torn between making a batch of chocolate chip muffins or blueberry ones, read on. Why choose when you can have it all in these blueberry chocolate chip muffins? This recipe is easy to make and creates moist, fluffy, and flavorful muffins. You can also bake it with frozen or fresh blueberries. Before they go into the oven, top these breakfast treats with turbinado sugar for texture and crunch. You'll feel like you're basically eating at a bakery.
Light and Fluffy Bakery-Style Muffins
When I was developing my small batch chocolate chip muffin recipe, I wanted to learn more about baking with oil versus butter.
I was so curious about the benefits of baking with these two fats that I put together my findings in a post on my blog about baking with each of them.
With everything I read in mind, I landed on using a combination of butter and oil. The butter gives these muffins flavor and structure, while the oil helps make them softer.
Ingredients for Moist Blueberry Chocolate Chip Muffins
For this recipe, you'll need:
- All-purpose flour
- Baking powder and soda
- Salt (preferably kosher salt if you've got it, but table salt will work fine as well)
- Ground cinnamon
- Ground nutmeg
- Unsalted butter, softened to room temperature
- Canola oil (or another similarly neutral oil)
- Granulated sugar
- Brown sugar
- Eggs at room temperature
- Full-fat sour cream or Greek yogurt, at room temperature
- Full-fat milk
- Pure vanilla extract
- Mini chocolate chips (I like semi-sweet)
- Frozen or fresh blueberries
And while mini chocolate chips aren't necessary, they're great because they spread more throughout the batter. That means you'll have more bits of chocolate in every bite! Regular-sized semi-sweet chips will work okay, too, if that's all you have on hand or can find in the store.
I also really liked using frozen wild blueberries here because they're also a bit like mini blueberries! They have a bit sweeter and more intense flavor compared to regular blueberries.
I tested this recipe with both fresh and frozen blueberries and didn't notice a huge difference in the end result.
How to Make Blueberry Chocolate Chip Muffins
About an hour before beginning this recipe, bring your eggs, butter, and full-fat Greek yogurt (or sour cream) out of the refrigerator. Place them on your counter so they warm to room temperature.
Preheat your oven to 425°F.
Generously grease and flour your muffin pan or line with muffin liners. Set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In the bowl of a stand mixer, cream together your sugars, vanilla extract, and butter on medium-high speed until well-incorporated, about 4 minutes.
Scrape down bowl before then adding oil and eggs. Mix together until combined. Follow up by adding sour cream and milk and mixing well.
Pour wet ingredients into bowl of dry ingredients. With a wooden or rubber spatula, gently fold together wet and dry ingredients until just combined. Avoid over-mixing, as it can yield an undesirably dense muffin. The batter will be thick.
Fold in the chocolate chips and blueberries.
Distribute batter evenly into the pan, filling each muffin cup to the top. Sprinkle about half a teaspoon of turbinado sugar onto each of them for added crunch and texture.
Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F. Continue baking for 12-15 more minutes. You'll know they're done when the tops are a light golden brown. Test doneness with a toothpick in the center of a muffin, and if it's clean, remove the pan from the oven.
Keep them in pan for about 10 minutes before letting them come to room temperature on a cooling rack. Store in a container or serve immediately if desired, though they're even tastier the following day!
More Tips for Making Perfect Muffins
Oil is key! It gives the muffins a more lightweight texture. It also helps them stay fresh longer.
Honestly, I liked the flavor of the frozen wild blueberries and fresh blueberries equally. One wasn't significantly better than the other, so use what's available to you! If you use frozen wild blueberries, one nice side effect is having more blueberries per bite. These are almost like mini blueberries, and they distribute lots of fruity flavor throughout your muffins.
Sometimes coating fresh blueberries in flour helps prevent them from sinking to the bottom of your baked good during the baking process. However, you don't need to coat your berries in this case. The muffin batter is thick enough that it holds the blueberries up well without any extra flour.
If you can get your hands on a bag of mini chocolate chips, you will not regret using them! Using minis instead of regular-sized bits of morsels helps distribute more chocolate throughout your muffins. This means there is more chocolate in every bite. What's not to like about that?!
Baking muffins at a higher temperature for a few minutes before then lowering the temperature helps give them rise. Here, you'll distribute batter evenly into each muffin cup and fill it to the top. You'll bake these muffins at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F. Continue baking for 12-15 more minutes. You'll know they're done when the tops are a light golden brown.
Tips for the Best Blueberry Chocolate Chip Muffins
- Hold off on biting into these muffins immediately after baking. I know it's tempting! But when you cut into a freshly baked good, you’re releasing its steam. That steam is key in keeping your baked goods stay moist and delicious for longer.
- When possible, prepare these muffins an evening or day before you actually plan to eat them. Allowing the flavors time to meld together makes the taste ultimately a stronger one.
- And if you want a warm muffin the next day, simply reheat them for about 10 seconds in the microwave on medium power.
Use a Scale to Bake Like a Pro
If you're not already, use a kitchen scale for accuracy in baking. Weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency. You may use a set of measuring cups, but the problem is that yours and mine could be quite different. That can result in noticeable discrepancies in the end product between what each of us is baking.
I highly recommend investing $30 or less in a kitchen scale. I almost always write my recipes using grams and many other food bloggers do, too. If you want the same kinds of baked goods and treats you see from recipes online, this is an important step to take.
More Sweet Recipes
If you liked these blueberry chocolate muffins, you may also want to try my chocolate chip oatmeal banana bread for another breakfast treat.
And if you're looking for a something more citrusy, check out these very cute mini lemon Bundt cakes. They're great for sharing with a crowd, and everyone gets to enjoy his or her own mini cake! They'd make for a more decadent breakfast dessert or anytime of day dessert, really.
PrintBlueberry Chocolate Chip Muffins
Torn between making a batch of chocolate chip muffins or blueberry ones? Here's a solution: Have it all in these blueberry chocolate chip muffins! This recipe is easy to make and creates moist, fluffy, and flavorful muffins. You can also bake it with frozen or fresh blueberries. Before they go into the oven, top these breakfast treats with turbinado sugar for texture and crunch. You'll feel like you're basically eating at a bakery.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 and ⅔ cups (340 g) all-purpose flour (spooned & leveled)
- 2 tsp baking powder
- 2 tsp baking soda
- ½ teaspoon salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 8 tablespoons (120 g) unsalted butter, softened to room temperature
- ¼ cup (50 grams) or 4 T canola oil
- ⅔ cup (140 grams) granulated sugar
- 4 T or ¼ cup (55 grams) brown sugar
- 2 large eggs, room temperature
- ½ cup (130g) full-fat sour cream or greek yogurt, at room temperature
- 4 T, ¼ cup (50 grams) full-fat milk, room temperature
- 2 teaspoon pure vanilla extract
- ⅔ cup (130 g) mini semi-sweet chocolate chips
- ¾ cup (100 grams) fresh blueberries OR ⅔ cup (100 grams) fresh blueberries
Optional: A few teaspoons of turbinado sugar for sprinkling texture on top
Instructions
- Preheat your oven to 425°F. Generously grease and flour a standard muffin pan or line with muffin liners. Set aside.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In the bowl of a stand mixer, cream together your sugars, vanilla extract, and butter on medium-high speed until well-incorporated, about 4 minutes.
- Scrape down bowl before then adding oil and eggs. Mix together until combined. Follow up by adding sour cream (or Greek yogurt) and milk and mixing well.
- Pour wet ingredients into bowl of dry ingredients. With a wooden or rubber spatula, fold together wet and dry ingredients until just combined. Avoid over-mixing, as it can yield a more dense muffin. The batter will be thick. Fold in the chocolate chips and blueberries.
- Distribute batter evenly into the pan, filling each muffin cup to the top. Sprinkle the course turbinado sugar on top of each muffin for added texture and bakery-style appearance.
- Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, lower the temperature to 375°F. Continue baking for 12-15 more minutes. You’ll know they’re done when the tops are a light golden brown. Test doneness with a toothpick in the center of a muffin, and if it’s clean, remove the pan from the oven.
- Keep them in pan for about 10 minutes. Then let them come to room temperature on a cooling rack before storing in a container or serving immediately if desired (but they'll be even tastier the next day!).
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