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Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins – Deliciously moist and fluffy bakery-style muffins that are stuffed full of blueberries and chocolate chips. This is the BEST easy muffin recipe to enjoy for breakfast!

Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins

Much like my Blueberry Breakfast Smoothie, these muffins are perfect for an indulgent breakfast or snack.

These Blueberry Chocolate Chip Muffins are moist and fluffy (as well as being a little dense), perfectly infused with vanilla, and stuffed full of juicy blueberries and chocolate chips.

They are super quick and easy to throw together, and only requires simple ingredients.

Looking for more blueberry recipes? Check out my Blueberry Oatmeal Cookies, Blueberry Orange Scones, and my Homemade Blueberry Pie.

Blueberry Chocolate Chip Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Large eggs: You’ll need 2.
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own. OR you can replace with plain yogurt, sour cream, or whole milk.
  • Vegetable oil
  • Vanilla extract
  • Whole blueberries: Fresh or frozen.
  • Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Blueberry Chocolate Chip Muffins

To make these muffins, simply whisk together the flour, baking powder, and salt. Set aside.

Whisking together dry ingredients in mixing bowl.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.

Whisking together eggs and sugar in mixing bowl.

Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.

Whisking together wet ingredients in mixing bowl.

Add the dry ingredients in thirds and fold in until just combined – do not overmix.

Folding dry ingredients into wet ingredients in mixing bowl.

Fold in the blueberries and chocolate chips. The mixture will be thick and somewhat lumpy.

Adding blueberries and chocolate chips to muffin batter.

Spoon the mixture into a muffin pan lined with muffin cases (filling to the tops), and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Muffin batter divided between muffin cases in muffin pan ready to be baked.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Blueberry Chocolate Chip Muffins

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Blueberry Chocolate Chip Muffins
Blueberry Chocolate Chip Muffins

These Blueberry Chocolate Chip Muffins are:

  • so quick and easy to make
  • incredibly moist and fluffy (as well as a little dense)
  • infused with vanilla
  • LOADED with blueberries and chocolate chips

How long will these blueberry muffins last? These muffins will stay fresh in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge. If desired, warm up in the microwave for a few seconds before serving.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!

Blueberry Chocolate Chip Muffins
Blueberry Chocolate Chip Muffins

Try these muffins next!

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Originally Published: January, 2016 | Updated: March, 2020

Yield: 12 muffins

Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins

Deliciously moist and fluffy bakery-style muffins that are stuffed full of blueberries and chocolate chips. This is the BEST easy muffin recipe to enjoy for breakfast!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (100g) whole blueberries, fresh or frozen
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the blueberries and chocolate chips. The mixture will be thick and somewhat lumpy.
  5. Spoon the mixture into the prepared pan (filling to the tops), and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  6. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:

Yield:

12 muffins

Serving Size:

1 muffin

Amount Per Serving: Calories: 311Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 34mgSodium: 183mgCarbohydrates: 43gFiber: 1gSugar: 18gProtein: 6g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @simplybake_blog on Instagram and hashtag it #simplybakeblog

Monika

Wednesday 3rd of April 2024

Absolutely delicious! I was using new oven so I was worried how the result will be, but they turned out perfectly ☺. From now on I'm using only your recipe.

Steve

Wednesday 27th of March 2024

Made these today but with white chocolate chips, beautiful!

BM

Tuesday 15th of August 2023

I followed this recipe exactly and the muffins were not edible, too dense, like play doh. Should've read the reviews before making this. Are you sure you measured the ingredients correctly, by weight not by volume? This recipe calls for way too much flour and as someone who doesn't make muffins often it's my bad I didn't know what consistency to look for. I don't think I'll make this recipe again.

Marsha

Tuesday 15th of August 2023

I'm sorry this recipe didn't go well for you. All of my recipes are made and tested in grams using a digital scale (I'm from the UK), so I always recommend my readers to do the same. My muffin recipes are quite heavy and dense, and the batter is on the thick side.

Mackenzie Biggica

Sunday 22nd of January 2023

This recipe was bland. No flavor more like floury flavor once baked not good muffins. Don’t make.

Sisa

Tuesday 1st of November 2022

Tried the recipe, they came out well, everyone enjoyed them. Thank you for the recipe.

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