These light & fluffy Blueberry Chocolate Chip Muffins are stuffed with blueberries and chocolate chips, plus they're easy to make and perfect for breakfast or brunch!
These bakery-style blueberry chocolate chip muffins are soft, fluffy and so delicious! You’ll get blueberries and chocolate chips in every bite, and these muffins don’t need a mixer!
I love whipping up a batch of these muffins on the weekend since they’re perfect for brunch and to have for the week for meal prep. Plus, you can freeze these blueberry chocolate chip muffins so you always have a stash of them!
Have blackberries on hand instead of blueberries? Check out my blackberry buttermilk muffin recipe!
Why You Should Make These Blueberry Chocolate Chip Muffins
- You don’t need a mixer or any fancy equipment to make these muffins!
- This muffin recipe uses simple ingredients that you probably already have in your pantry.
- You can use fresh or frozen blueberries since both work in this recipe. Using frozen blueberries means you can have chocolate chip blueberry muffins all year long!
- It takes less than an hour to make these fluffy muffins.
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- Blueberries: you can use fresh or frozen blueberries in this recipe. I prefer to use wild blueberries since they’re smaller and so delicious! I find them in the frozen section of my grocery store.
- Chocolate Chips: I used a combo of semi-sweet mini chocolate chips and regular chocolate chips. You could use either, or even swap it for dark chocolate!
- Unsalted Butter: using butter instead of oil will give you so much flavor! Melt it and let it cool slightly before using.
- Buttermilk: I used buttermilk for this recipe to give it a little tang! You can make your own buttermilk at home
Step 1: Preheat your oven to 375°Fahrenheit. Line a muffin pan with liners or you can spray it with non-stick spray.
Step 2: In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar together.
Step 3: In another bowl or in a measuring cup, whisk the melted butter, buttermilk, eggs, and vanilla together until smooth. Pour into the flour mixture and whisk until just combined, being careful not to overmix the batter.
Step 4: Toss the chocolate chips and blueberries with 1 tablespoon of flour to help them not sink. Pour them into the muffin batter and fold just until it is mixed. Scoop the batter into the muffin liners, filling them about ¾ of the way.
Step 5: Bake the muffins for 17-20 minutes. Remove them from the oven and let them cool in the muffin pan for 5 minutes, before transferring them to a wire cooling rack to cool completely.
Frequently Asked Questions
I recommend tossing them in 1 tablespoon of flour before adding them to the batter!
You can use either in this recipe! If you use frozen blueberries be sure not to thaw them beforehand.
There are a few reasons why your blueberry chocolate chip muffins came out dry! First, make sure you are measuring your flour correctly. Second, don’t overmix the batter. And finally, third, be sure not to overbake the muffins!
Tips and Tricks
- Room temperature ingredients - make sure the eggs and milk are at room temperature before starting this recipe!
- Over-mixing the batter - to make sure you don’t end up with dry muffins, don’t over-mix the muffin batter when you combine the dry and wet ingredients.
- Measuring the flour correctly - make sure you aren’t packing in the flour in your measuring cup. If you use too much flour then it can lead to a dry muffin!
- Overfilling - only fill up the muffin liners to ¾ of the way full. If you overfill them then the muffin top might overflow when baking.
Storing & Freezing
You can store these blueberry chocolate chip muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can freeze the baked and cooled muffins for up to 3 months.
Want to try more muffin recipes?
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Blueberry Chocolate Chip Muffins
- 2 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup chocolate chips
- Preheat oven to 375° F. Line a muffin tin with liners or spray it with non-stick spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another bowl or large measuring cup, mix together the melted butter, buttermilk, eggs, and vanilla. Pour this into the flour mixture and whisk until just combined (be careful not to overmix).
- Toss the chocolate chips and blueberries with 1 tablespoon of flour. Pour into the batter, folding until just mixed. Scoop the batter into the muffin tin, filling about ¾ of the way full.
- Bake muffins for 17-20 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool in pan for 5 minutes, then transfer muffins to a wire cooling rack to cool completely.
- Make sure the eggs and milk are at room temperature before starting this recipe!
- To make sure you don’t end up with dry muffins, don’t over-mix the muffin batter when you combine the dry and wet ingredients.
- Make sure you aren’t packing in the flour in your measuring cup. If you use too much flour then it can lead to a dry muffin!
- Only fill up the muffin liners to ¾ of the way full. If you overfill them then the muffin top might overflow when baking.
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