These blueberry chocolate chip muffins are light, fluffy, and moist! They're loaded with juicy berries and melty chocolate chips. You can whip up a batch in one bowl in under 30 minutes, so you can have bakery-style muffins whenever you want!
If you love my small batch blueberry muffins or white chocolate chip muffins, you're going to love these blueberry chocolate chip muffins too! They're moist and fluffy, and are almost like a hybrid of those 2 muffin flavors.
These muffins have a tender texture, delicious flavor, and super tall muffin tops! They have the perfect blueberry to chocolate chip ratio, with tangy blueberries and hints of chocolate in every bite. Everyone will love them at breakfast or brunch.
Why You'll Love This Recipe
- Blueberries and chocolate- I love blueberries and chocolate together; it's such an underrated tangy-sweet combination! I combined them in this blueberry chocolate cake and white chocolate blueberry cookies too.
- Baked at a high heat- Baking muffins at an initial high heat helps them rise quickly to get sky-high, domed muffin tops that bakery muffins have.
- Easy to make- With only 1 bowl, 5 minutes of prep time, and no special equipment, these muffins are easy to make and perfect for beginner bakers.
Here are notes about the ingredients used. For quantities and full instructions, see the recipe card below.
- Sugars- Granulated sugar sweetens the muffins and retains moisture. Brown sugar adds a warm flavor and more moisture. It can be light or dark.
- Butter & oil- These fats make the muffins rich and moist. Melted unsalted butter creates a tender crumb and rich flavor, while flavorless oil (like vegetable or canola) keeps them moist for days!
- Eggs- Large eggs bind the ingredients together as they bake. Make sure they're room temperature, take out of the refrigerator an hour before you start.
- Vanilla extract- Use pure vanilla extract or vanilla bean paste for the best flavor.
- Greek yogurt- Use full fat Greek yogurt to make the muffins light and moist. Pull it out of the fridge an hour before baking.
- Buttermilk- The acidity of buttermilk tenderizes the gluten, making for super soft muffins! Pull it out with the Greek yogurt to reach room temperature.
- All purpose flour- This makes up the structure of the muffins. Measure it correctly in grams or by using the spoon and level method.
- Baking powder- This leavener helps the muffins rise and get fluffy in the oven. Make sure it's fresh.
- Cinnamon & salt- Ground cinnamon helps amp up the flavor and salt activates the baking powder.
- Blueberries- You can use fresh or frozen cultivated (regular) or wild blueberries. If you use frozen berries, don't let them thaw.
- Chocolate chips- I used semi-sweet chocolate chips, but milk, dark, or mini chocolate chips work too.
Substitutions & Variations
- Greek yogurt- Sour cream is the best substitute for Greek yogurt.
- Buttermilk- My favorite substitute for buttermilk is plain kefir. I don't recommend homemade buttermilk.
- You can make these muffins gluten free by using 1-to-1 gluten free flour instead of all purpose flour.
- Add a little orange zest for a citrusy kick that complements the sweet chocolate.
- Try using other berries (with similar water content) for a twist. Raspberries or blackberries are great.
- Add a streusel topping for extra crunch!
Helpful Equipment & Tools
6 muffins are baked at a time with space between each so hot air can evenly circulate around them. This makes them rise more and get extra tall!
Step by Step Instructions
Before you begin, preheat the oven to 425°F/220°C. Line every other well of your muffin pan (6 liners total) and set aside.
STEP 1: First, add granulated sugar, brown sugar, melted butter, oil, eggs, and vanilla to a large mixing bowl. Whisk until well combined.
STEP 2: Next, whisk in the Greek yogurt and buttermilk until the mixture is smooth with no lumps.
STEP 3: Pour the flour, baking powder, cinnamon, and salt into the wet ingredients. Fold with a rubber spatula until only a few dry patches of flour are left like in the photo above.
STEP 4: Next, fold in the blueberries and chocolate chips until evenly distributed throughout the batter.
STEP 5: Fill the muffin liners to the top with batter and sprinkle with coarse sugar and more chocolate chips. Bake for 5 minutes. Then, lower the heat to 400°F/200°C and bake for 15-20 more minutes until a toothpick inserted in the center comes out clean.
STEP 6: Remove from the oven and let the muffins cool in the hot pan for 5-10 minutes. Then, transfer to a wire cooling rack. Let cool completely and enjoy!
Expert Baking Tips
- Use room temperature ingredients. The eggs, Greek yogurt, and buttermilk need to be room temperature so they combine easily and evenly.
- Weigh the flour. Flour is notoriously easy to over-measure. For the best results, weigh it in grams with a digital scale. If you don't have one, fluff up the flour in the bag and spoon it into your measuring cup. Once overflowing, swipe off the excess. Don't pack the flour in!
- Use real buttermilk. I know there are lots of homemade buttermilk replacements out there. However, I highly recommend using the real thing since there's a lot of it in these muffins! The buttermilk plays a huge role in the fluffy texture and delicious flavor.
- Don't thaw frozen blueberries. Thawed frozen blueberries will release too much water and juice and make the batter a strange blueish-green color.
Storage & Freezing
Store these blueberry chocolate chip muffins in an airtight container for 3-4 days at room temperature. Make sure they're completely cool before storing so condensation doesn't make the tops soggy. You can place a piece of paper towel in the container with them to draw out extra moisture.
Make sure your muffins are completely cool before transferring them into an airtight, freezer-safe container or bag. Freeze for up to 3 months.
Let the muffins thaw on the counter for a few hours or in the fridge overnight before serving.
Frequently Asked Questions
Yes, you can make the batter up to 2 days ahead of time. Resting the batter actually helps with the height and texture! Don't add the blueberries and chocolate chips until right before baking. Store the batter the refrigerator covered tightly with plastic wrap.
Yes! This recipe will make 24-28 mini muffins. Bake at 350°F/180°C for 10-15 minutes or follow my mini blueberry muffin recipe.
You may have over-baked the muffins or used too much flour. I highly recommend weighing the flour in grams for the best results. The muffins are done baking when a toothpick inserted in the center comes out with a few moist crumbs.
Blueberries are heavy, so they can sink to the bottom of the muffin liners while baking. To prevent this, coat the blueberries in a couple teaspoons of flour before mixing them in. The dry flour helps suspend them throughout the batter!
Other Muffin Recipes to Try
Blueberry Chocolate Chip Muffins
- 200 grams granulated sugar
- 50 grams brown sugar light or dark
- 56 grams melted butter
- 50 grams vegetable oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 120 grams Greek yogurt room temperature
- 124 grams buttermilk room temperature
- 320 grams all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 170 grams frozen blueberries
- 80 grams chocolate chips
- Preheat the oven to 425°F/220°C. Line every other well of a 12-cup muffin pan with liners and set aside.
- Whisk the granulated sugar, brown sugar, melted butter, oil, eggs, and vanilla extract together in a large bowl until smooth.200 grams granulated sugar, 50 grams brown sugar, 56 grams melted butter, 50 grams vegetable oil, 2 large eggs, 1 teaspoon vanilla extract
- Whisk in the Greek yogurt and buttermilk until combined with no lumps.120 grams Greek yogurt, 124 grams buttermilk
- Pour the flour, baking powder, cinnamon and salt into the bowl. Fold with a rubber spatula until a few dry streaks of flour are left.320 grams all purpose flour, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- Fold the blueberries and chocolate chips into the batter until no dry streaks of flour remain.170 grams frozen blueberries, 80 grams chocolate chips
- Scoop the batter into the liners in the pan, filling each mostly full. Sprinkle with more chocolate chips and coarse sugar if desired.
- Bake for 5 minutes at 425°F, then turn the heat down to 400°F/200°C and bake for 15-20 more minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins cool in the pan for 5-10 minutes before transferring to a wire cooling rack. Cool completely and enjoy!