Blueberry Chocolate Chip Muffins
These delicious bakery style blueberry chocolate chip muffins are chocked full of blueberries and milk chocolate chips. They are quick and easy to make, and perfect with your morning coffee or afternoon tea!
There is no denying how much I love to make muffins and quick breads. They are so easy to make, often with ingredients that I already have in my pantry or freezer. You an substitute ingredients in most recipes, and they freeze well.
These delicious blueberry chocolate chip muffins are no exception. Minus the substitution in my opinion! The flavour of the chocolate and blueberries make a delicious combination that aren’t too sweet, but oh so good!
If you eat a gluten free diet, try these gluten free blueberry muffins!
Ingredients You Will Need
- all purpose flour
- baking powder
- salt
- granulated sugar
- milk
- vegetable oil or extra light olive oil
- blueberries (fresh or frozen)
- chocolate chips
- brown sugar, butter and flour for crumble topping
- mini chocolate chips (optional)
How to Make Blueberry Chocolate Chip Muffins
Be sure to check out the full printable recipe below.
Stir together dry ingredients. In a separate bowl beat egg lightly, add milk and oil and whisk to blend well. Add wet ingredients to dry ingredients.
Stir wet ingredients into the dry just until combined. Add chocolate chips and blueberries and fold in just until combined. DO NOT OVER MIX.
To make crumble topping, combine brown sugar and flour in a mixing bowl. Use a pastry cutter or clean hands to cut butter into brown sugar mixture until it resembles course crumbs.
Scoop batter into muffin tins that have been sprayed with nonstick spray. Sprinkle crumble topping generously over muffin batter. Top with a few mini chocolate chips. Bake at 425 degrees for 5 minutes. Reduce heat to 400 and continue baking for 15 to 18 minutes until done.
Remove from oven and allow to cool for 10 minutes before removing muffins to a cooling rack.
I rarely use muffin cups when making muffins. In fact, if I am just making them for home or for family I never use them. If I am taking them to friends or giving them away to neighbours then I will use them.
Storing Muffins
These delicious muffins freeze well. I often make a double recipe and pop them into the freezer to enjoy over a few weeks. This is a perfect thing to do in the hot summer months when you don’t want to heat up the oven often, or when blueberries are in season and you want to use them up. Simply place cooled muffins in an airtight container or individual freezer bags and pop into the freezer.
If you don’t plan to freeze, store completely cooled muffins in an airtight container lined with paper towel to prevent them from getting soggy. Store at room temperature for un to 3 days.
How Get Big Bakery Style Muffins.
I like my muffins with a big muffin top! Bakery style is how I would describe these muffins. There are two simple things I do when baking all my muffins to achieve a nice tall muffin top.
First, preheat your oven to to 425 degrees, then lower the temperature after 5 minutes of baking time. This initial blast of heat gets the leaveners working quickly to create a high rise.
The second tip is to fill your muffin tins almost to the top. If you scroll back up to the instruction photos, you will see that my batter pretty much is at the rim of each muffin tin. I always spray the top of my muffin tins with nonstick spray, as well as the tins themselves. This prevents those nice tall, wide muffin tops from sticking and breaking off when removing them from the pan.
Each muffin is packed full of chocolate and blueberries! These delicious muffins are perfect no matter what time of year. Making them with fresh blueberries in the summer or frozen blueberries in the off season, you will not be disappointed!
These blueberry chocolate chip muffins are the perfect balance of sweet, fruity, and indulgent—ideal for breakfast, a midday snack, or a cozy treat with a hot cup of tea. Whether you’re baking for family, friends, or just yourself, this simple recipe delivers delicious results every time. Let me know if you try them! Leave me a comment or tag me on Instagram!
More Muffin Recipes You’ll Love
Muffins are the perfect treat anytime of year!
Blueberry Chocolate Chip Muffins
Equipment
- 2 mixing bowls
- 1 muffin tin (12 muffins)
- 1 Pastry cutter (optional)
- 1 whisk or fork
- 1 rubber spatula
- measuring cups and spoons
Ingredients
For muffin batter
- 1 ½ cups all purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 egg
- ¾ cup milk
- ⅓ cup vegetable or extra light olive oil
- 1 cup blueberries, fresh or frozen
- ½ cup chocolate chips
For crumble topping
- ⅓ cup brown sugar
- ½ cup all purpose flour
- ⅓ cold butter, cubed
Instructions
For Muffin Batter
- Preheat oven to 425℉ and spray muffin tins with nonstick spray or line with baking cups.
- In a large mixing bowl combine flour, sugar, baking powder and salt.
- In a medium mixing bowl beat egg with a whisk or fork. Add milk and oil and whisk to combine. Add liquid ingredients to the dry ingredients and stir with a spatula or wooden spoon just until combined.
- Add chocolate chips and blueberries and stir just until combined. DO NOT OVERMIX.
For crumble topping
- In a medium mixing bowl stir together flour and brown sugar. Drop in cubed butter and cut in with a pastry cutter or clean hands until mixture resembles course crumbs.
- Scoop into prepared muffin tins, filling to the top. Top generously with crumble topping and sprinkle on a few mini chocolate chips (optional).
- Bake at 425 ℉ for 5 minutes. Lower heat to 400℉ and continuing baking for 15 to 18 minutes, until tester inserted into the centre muffin comes out with just a few crumbs. Cool in tins for 10 minutes before removing to a wire rack to cool.
