Blueberry Chocolate Chip Muffins

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!

Course Breakfast, Brunch, Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 199kcal

Author Kelly Hamilton

Cost $5

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition