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A blueberry chocolate chip muffin with a bit taken out of it on a white plate.

Blueberry Chocolate Chip Muffins

Maureen Reynolds
These blueberry chocolate chip muffins are the perfect balance of sweet, fruity, and oh so delicious! Easy to make with fresh or frozen blueberries and milk chocolate chips. These bakery style muffins are perfect warm from the oven with your morning coffee or afternoon tea. Or freeze them to enjoy anytime!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Muffins, Loaves and Scones
Cuisine American
Servings 10 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.

Notes

Allow to cool completely before storing in an airtight container lined with paper towel.  Store at room temperature or in the refrigerator for up to 3 days.
Or, freeze cooled muffins in an airtight container or plastic freezer bags for up to 2 months.
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https://www.redcottagechronicles.com/recipe/blueberry-chocolate-chip-muffins/