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Blueberry Chocolate Chip Muffins

May 4, 2022 by brooke Leave a Comment

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Blueberry Chocolate Chip Muffins are a buttery, soft muffin loaded with fresh blueberries and chocolate chips. Perfect for a quick breakfast or snack!

blueberry chocolate chip muffins scattered with extra blueberries and a bite missing from a muffin.

These Blueberry Chocolate Chip Muffins are so simple and quick to make, using only one bowl, you can be eating them in about thirty minutes time. They’re so moist and fluffy, with the perfect balance of sweet and chocolatey.

If you’re looking for other muffin recipes my Cranberry Orange Muffins are also so delicious. Or if you love a healthier muffin with some veggies snuck in, definitely try my Banana Carrot Muffins or my Double Chocolate Zucchini Muffins.

some blueberry chocolate chip muffins in the baking tin, and some muffin cups filled with blueberries.

WHY YOU WILL LOVE THESE

SWEET & TART- I love the flavors that pop through in these muffins with both the blueberries and the chocolate chips.

QUICK & EASY- Only one bowl needed, and about 30 minutes to make from start to finish.

PERFECT GRAB & GO- Muffins are the perfect thing to prep ahead of time for a quick on the go breakfast or snack.

INGREDIENT NOTES

  • Butter- Your butter should be melted, but allow it to cool after so it doesn’t affect the eggs.
  • Buttermilk- You can make your own using 1 tbsp of vinegar mixed with your milk. Or you can also just use regular milk.
  • Greek Yogurt- I used low fat plain, vanilla would work as well.
  • Blueberries- Tossing them in the flour will help them not to sink in the muffins.
  • Chocolate Chips- I like to use mini when making muffins so you get little bits of chocolate all throughout the muffin.
  • Turbinado Sugar- This will give it a nice crunchy texture on the top of the muffin.
all the ingredients needed to make blueberry chocolate chip muffins.

STEP BY STEP INSTRUCTIONS

STEP ONE: Preheat oven to 375 F. Grease 12 muffin cups, or line with paper.

STEP TWO: Place melted butter, sugar, eggs, buttermilk and yogurt in a medium size bowl and whisk. Add flour, sugar, salt and baking powder and stir until just combined. DO NOT OVER MIX!!!

Wet ingredients
dry ingredients

STEP THREE: Toss blueberries in 1 tsp of flour. Gently fold blueberries and chocolate chips into muffin batter.

blueberries and chocolate chips in batter
batter all ready.

STEP FOUR: Put ¼ cup muffin batter into each muffin cup. Top with turbinado sugar.

batter in muffin tins
adding turnbinado sugar.

STEP FIVE: Bake for 24-28 minutes, until lightly golden brown on top.

muffins after baking

EXPERT BAKING TIPS

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

You can make 24 mini muffins, baking them for about 12-14 minutes. Or you can make 6 jumbo muffins, baking for about 30-34 minutes.

Using fresh blueberries is best, if using frozen rinse them in cold water in a colander to help remove some of the juices. The muffin will still turn more of a blue color due to the frozen berries, but this will help.

FAQ

How do you keep blueberries from sinking in muffins?

To prevent sinking blueberries I suggest tossing the blueberries in a tsp of flour before folding them into the batter

How do you get muffins to rise high?

I have found that allowing the batter to rest for about 30 minutes after mixing allows the baking powder to activate more. This gives the muffins a higher rise.

Can you prepare blueberry muffin batter ahead of time?

Yes, preparing the batter ahead of time for muffins works great. You can prep the batter the night before you want to bake them. Once you’re done mixing the dry ingredients cover and place in refrigerator until ready to bake. Fold in blueberries and chocolate chips right before baking. The batter will seem thicker, but it will bake up perfectly.

blueberry chocolate chip muffins stacked on top of each other.

STORING AND FREEZING

These blueberry chocolate chip muffins can be stored in an airtight container at room temperature for 3-4 days while remaining fresh. Keep in mind that the tops of the muffins will start to soften once in a sealed container.

FREEZING

I love freezing my muffins and pulling them out for a quick on the go breakfast. You can store them all together in a large ziplock bag or airtight container, or place them in individual bags so you can grab one every time you want one.

close up of a blueberry chocolate chip muffin with a bite taken from it.

OTHER POPULAR BREAKFAST RECIPES TO TRY

Blackberry Lemon Bread

Easy Strawberry Turnovers

Baked Funfetti Donuts

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do. 

And please make sure to leave a star review below!

blueberry chocolate chip muffins scattered with extra blueberries and a bite missing from a muffin.

Blueberry Chocolate Chip Muffins

brooke
Blueberry Chocolate Chip Muffins are a buttery, soft muffin loaded with fresh blueberries and chocolate chips. Perfect for a quick breakfast or snack!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 266 kcal

Ingredients
 
 

Muffin Ingredients

  • ½ cup melted butter
  • 1 cup granulated sugar
  • 2 large eggs room temp
  • ½ cup buttermilk, regular milk is fine too room temp
  • 1 tsp vanilla
  • ¼ cup greek yogurt room temp
  • 2 cups all-purpose flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 cup blueberries tossed in 1 tsp flour fresh preferred, but frozen work too
  • ½ cup chocolate chips I love mini chips for muffins
  • 2 tbsp turbinado sugar for sprinkling on top of the muffins

Instructions
 

  • Preheat oven to 375 F. Grease 12 muffin cups, or line with paper.
  • Place melted butter, sugar, eggs, buttermilk, vanilla and yogurt in a medium size bowl and whisk. Add flour, sugar, salt and baking powder and stir until just combined. DO NOT OVER MIX!!!
  • Toss blueberries in 1 tsp of flour. Gently fold blueberries and chocolate chips into muffin batter.
  • Put ¼ cup muffin batter into each muffin cup. Top with turbinado sugar.
  • Bake for 24-28 minutes, until lightly golden brown on top.
  • Let them cool about 10 minutes before removing from the pan.

Notes

You can use fresh or frozen blueberries for this recipe, frozen tend to die the batter a light blue color from the bleeding of the fruit.
These muffins will stay fresh for a few days in a sealed container, or are perfect for freezing in individual bags to pull out whenever.
Can also make 6 jumbo muffins.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Sodium: 259mgCalcium: 67mgVitamin C: 1mgVitamin A: 293IUSugar: 23gFiber: 1gPotassium: 68mgCholesterol: 53mgCalories: 266kcalTrans Fat: 1gMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 10gProtein: 4gCarbohydrates: 40gIron: 1mg
Keyword blueberry, blueberry chocolate chip muffin, muffin
Tried this recipe?Let us know how it was!

Filed Under: Bread & Rolls, Breakfast & Brunch, Muffins, Uncategorized

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Hi! I’m Brooke,

Welcome to the SALTED sweets! I am a self-taught baker, dessert lover, and mom of three. My hope is to share my love language of sweet and simple baked goods with you. More about me...

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