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!
Why you’ll love this recipe
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.
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.
In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour.
Add the buttermilk, vegetable oil, and vanilla extract, and whisk until combined.
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.
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.
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, their measurements, 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.
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.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
Try these muffins next!
- Bakewell Muffins
- Nutella Stuffed Double Chocolate Muffins
- You’ve gotta try my FAVOURITE Chocolate Chip Muffins!
- Chocolate Peanut Butter Banana Muffins
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Originally Published: January, 2016 | Updated: March, 2020
Blueberry Chocolate Chip Muffins
Ingredients
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup (150g) caster/granulated sugar
- 1 cup (240ml) buttermilk*
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (100g) whole blueberries, fresh or frozen
- ½ cup (90g) chocolate chips
Instructions
- Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
- Whisk together the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Made these today but with white chocolate chips, beautiful!
We did not like them. Too much flour as per other reviews.
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.
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.
The muffins were okay.I think the flour quantity was too much in proportion with the amount of sugar and baking powder.
This recipe was bland. No flavor more like floury flavor once baked not good muffins. Don’t make.
These are possibly the worst muffins I’ve ever eaten, the recipe is dense and they taste like tasteless with no crumb and texture almost like play dough. Very disappointing to waste my time and money
These muffins came out super dry and like big heavy dough balls. Definitely need to adjust the amount of flour as there is way too much and the muffins came out like bricks
Tried the recipe, they came out well, everyone enjoyed them. Thank you for the recipe.
These were so good. My boy said “mom these taste just like wheat muffins.” They are so good can I have another one?
I blended up oats and made it with 3 cups of oat flour. I used almond milk and ACV for my buttermilk, I used coconut sugar and coconut oil. Followed everything as is and we will be putting this in rotation for our baked goods. Thank you for a wonderful recipe and I am happy I found your blog.
Not sure what people where talking about with their muffins not turning out. Mine came out perfect and I bake often.
A trick is not to pack flour but loose flour in the cup
Hi Whitney! I’m so happy to hear you both enjoyed them 🙂
I am a frustrated baker today. I followed the recipe exactly by measuring with scale and my muffins turned out very dense not moist. Also, the 15-20 minutes at 400 was not nearly enough they were white not even slightly golden. Can you give any suggestions so I can try this again and have a better muffin. Maybe some important things to note is oven rack position? I went with middle to be on the safe side.
Help!
Hi Robin! So sorry these muffins didn’t turn out well for you. These muffins are meant to be heavy and dense, but still quite moist. I would suggest checking your oven temperature with an oven thermometer to make sure it’s correct. Sometimes, oven temps can be way off and will alter results. I always bake on the middle rack, if otherwise stated 🙂 I hope this helps! Please let me know if you need further help.
I’m sorry but this recipe makes no sense… there is so much flour required that my batter went from overly stretchy to rock hard once everything was combined. Love the idea for the recipe but I think there needs to be some kind of amendment to the dry ingredient ratios.
How did you weigh out your flour? I always recommend weighing your ingredients out in grams to be completely accurate – measuring cups aren’t entirely accurate. This is my favourite muffin base recipe, and I’ve made it many times with excellent results.
Substitue of eggs?
There are a few options for muffins. You can:
Replace 1 egg with 1/4 cup (63g) unsweetened applesauce
Replace 1 egg with 1/4 cup (75g) mashed banana
I hope this helps!
Are you sure you didn’t mean to put 2c Flour? It turned out very stiff. So I added another cup of milk and loosened it up. I made mini muffins and baked for 8 min. They turned out great! I greased the pan with coconut oil instead of spray. The added touch of cinnamon and nutmeg is a real plus.