Easy Blueberry Chocolate Chip Muffins

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Why choose between two classic muffin flavors when you can have it all? Juicy blueberries and bits of chocolate are in every bite of these blueberry chocolate chip muffins. Their great flavors aside, the best thing about them? This easy recipe for moist muffins comes together with a large bowl or two and whisk. With their light, fluffy texture and bakery-style tops, people will be impressed you made them at home!

Three blueberry and chocolate muffins stacked on top of one another in a leaning tower, surrounded by lots of berries and mini chocolate chips.

I love whipping up fancier desserts like these blueberry-filled cupcakes or my lemon blueberry mascarpone cake, but it's tough to beat recipes like this one that come together without a stand mixer.

These tender muffins are simple in steps and ingredients but pack such rich flavors for an indulgent breakfast treat.

For more recipes like these easy blueberry chocolate chip muffins, you may want to also try:

Mini pumpkin muffins (perfect for fall and SO cute and bite-sized)
Strawberry apple crumble (cozy, delicious, and filling. Need I say more?)
Mini apple Bundt cakes (No mixer needed and so flavorful)

And if you're ISO of recipe along these lines but for a smaller crowd, these chocolate chip muffins for six are a great option.

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📋 Ingredients for Moist Blueberry Chocolate Chip Muffins
💡 Variations and Substitutions
🤔 Coat blueberries in flour?
📖 Step-by-Step Recipe Instructions
Best Results: Baking in Grams
❓FAQ for Best Muffins
💭 Instructions for Storing, Freezing, and Reheating
More Recipes for Blueberry Lovers
Blueberry Chocolate Chip Muffins

📋 Ingredients for Moist Blueberry Chocolate Chip Muffins

Ingredients for blueberry and chocolate muffins.

The full list of simple ingredients is below in the recipe card, but here are some flavor notes and highlights that set apart these chocolate chip blueberry muffins.

Blueberries (frozen or fresh) - Frozen wild blueberries were my preferred blueberry here, but fresh blueberries work, too! Wild blueberries are great because of their smaller size, so they spread more throughout your muffin batter. If you also use frozen, this simple King Arthur guide for baking with frozen blueberries is helpful.
Melted butter - Butter is a fat, and fat equals flavor! And unlike a stick of butter, the melted form mixes so easily into your batter, making it possible for you to whip this recipe by hand.
Brown sugar - This ingredient also helps keep the muffins moist and flavorful, contributing to a softer crumb and adding a richer depth and sweetness.
Canola oil - Like butter, this flavorless oil (or another of your choice, like vegetable oil) helps keep these muffins moist for days!
Mini semi-sweet chocolate chips - Mini chocolate chips aren't necessary, but they're great because they spread more throughout the batter. That means you'll have more bits of chocolate in every bite! Regular-sized chips will work okay, too, if that's all you have on hand or can find at the store.
Full-fat Greek yogurt or sour cream - This ingredient is also important in making the muffin's texture soft and tender. Opt for full fat for the best results and flavor, too.

Inside look at a blueberry and chocolate muffin, cut down the middle.

💡 Variations and Substitutions

Replace Greek yogurt with sour cream for a similar tangy flavor and moisture.
Substitute different mix-ins like dried fruits or chopped nuts.
Play around with a combination of flavors by swapping ingredients. Ditch the chocolate and add some lemon extract or zest to create lemon blueberry muffins. Or create white chocolate muffins by adding those chips to your batter instead of milk chocolate chips. Or convert this to a blueberry muffin recipe by leaving out chocolate entirely and adding extra blueberries in its place.
Create texture (and a pretty look) for this batch of muffins by sprinkling coarse sugar (I did this here) on top of the muffins right before placing them in the oven. You can typically find this ingredient in the baking aisle of the grocery store, around the section with sprinkles.

🤔 Coat blueberries in flour?

Some recipes insist on coating blueberries in a tablespoon of flour or two.

The idea is that this step helps prevent the berries from sinking to the bottom of your baked goods in the oven.

However, you don't need to coat your berries (frozen or not) in this case. This muffin batter is thick enough that it holds the blueberries up well without any extra flour.

📖 Step-by-Step Recipe Instructions

Image of white cupcake liners in a gold tin.

1. Preheat and Prepare the Muffin Pan: Preheat your oven to 425°F. Generously grease and flour a 12-cavity standard muffin tin or fill with paper liners. Set aside.

2: Prep the Blueberries: If using frozen blueberries, run them under warm water, strain, and let them dry.

3. Mix the Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cardamom.

4. Combine Sugars and Butter: In a larger, separate bowl, whisk together granulated and brown sugars, vanilla extract, and melted butter for about 2 minutes. Scrape down the bowl.

5: Add More Wet Ingredients: Add oil and eggs, mixing until combined. Then add sour cream (or Greek yogurt) and milk, mixing well.

Batter for chocolate chip blueberry muffins in a mixing bowl with a red rubber spatula.

6. Combine Wet and Dry Mixtures: Fold the dry ingredients into the liquid ingredients using a wooden or rubber spatula. Be careful not to over-mix; the batter will be thick. Fold in chocolate chips, followed by the blueberries. Gently fold them, especially if using frozen, so as not to spread streaks in your batter.

Unbacked muffin batter filling cavities of a muffin pan.

7. Fill and Bake Muffins: Distribute batter evenly into the pan, filling each muffin cup to the top. Bake in a preheated oven at 425°F for 5 minutes, then lower the oven temperature to 375°F and bake for an additional 13-14 minutes until tops are light golden brown. Test doneness with a toothpick.

Baked blueberry chocolate chip muffins, sitting in their muffin pan.

8: Cool and Serve: Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack. Serve immediately or store in a container once they reach room temperature.

Four baked muffins, sitting on a cooling rack.

Best Results: Baking in Grams

If you’re not already, use a kitchen scale for accuracy in baking.

While I include cups and grams in my recipe cards, weighing your ingredients and writing or following a recipe using a standard metric like grams ensures consistency.

I highly recommend investing $30 or less in a kitchen scale.

Landscape view of blueberry chocolate chip muffins, cooling on a wire rack.

❓FAQ for Best Muffins

How do I make my muffins lighter and fluffy?

Oil, brown sugar, and sour cream or Greek yogurt are key!

Collectively, they all give the muffins a more lightweight texture.

Baking time matters, too. Be sure to monitor your muffins. Keeping them in the oven for too long can yield dry, tough muffins.

Are blueberry muffins better with fresh or frozen blueberries?

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 these soft muffins.

What kind of chocolate chips should I use?

If you can get your hands on a bag of mini chocolate chips, you will not regret using them!

Using minis instead of regular chocolate chips helps distribute more flavor throughout these delicious muffins. This means there is more chocolate in every bite. What's not to like about that? 😉

How do I get my muffins to rise higher?

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 13-14 more minutes. You'll know they're done when the tops are a light golden brown.

💭 Instructions for Storing, Freezing, and Reheating

Room Temperature - Store these fluffy blueberry chocolate chip muffins at room temperature in an airtight container if you plan to eat them within 3-4 days.

Freezing - You should also use a freezer bag or airtight container if you want to freeze your muffins. They'll remain fresh for up to 3 months.

Before serving, let them come to room temperature.

Reheating - The muffins will taste best with a little heat added to them. Warm them in the microwave on a lower setting.

Every 15-20 seconds, check if they feel warm and the chips are *just* beginning to melt again.

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