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Blueberry Chocolate Chip Muffins
Bakery-style blueberry chocolate chip muffins are brimming with rich chocolate chips, juicy bursts of blueberries, and topped with a crunchy streusel topping.
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Deliciously moist and fluffy, these bakery-style blueberry chocolate chip muffins are the best way to start your day. Brimming with rich chocolate chips and juicy bursts of blueberries, this easy muffin recipe is ready in about 30 minutes.
MORE RECIPES: Blueberry Muffins with Sour Cream | Blueberry Bread | Blueberry Breakfast Braid
These classic blueberry chocolate chip muffins give you pops of juicy fruit and a little bit of sweetness from the decadent chocolate chips and crunchy streusel topping. This simple muffin recipe results in a delicious moist muffin that is perfect for breakfast.
Start your day on the right foot by serving these scrumptious muffins for a quick breakfast on the go. Or enjoy them as part of a weekend brunch with friends. Pair them with a mug of hot coffee or warm homemade hot chocolate.
Packed with juicy blueberries and rich chocolate chips, these muffins are even topped with a crunchy streusel topping and sweet glaze. Perfect for an indulgent breakfast or snack, you’ll want to sink your teeth into these incredibly moist blueberry chocolate chip muffins.
Blueberry Chocolate Chip Muffins Ingredients
- Flour - all-purpose flour
- Salt
- Baking powder
- Eggs - large eggs
- Butter - salted butter
- Sugar - granulated sugar
- Vanilla - vanilla extract
- Buttermilk
- Chocolate chips - mini chocolate chips
- Blueberries - fresh blueberries
- Sugar - packed light brown sugar
- Sugar - powdered sugar
- Milk - or heavy cream
When making muffins, you want to mix the batter as little as possible once the wet and dry ingredients are combined. This will give you the most tender crumb, while overmixing will result in tough muffins.
Tossing the blueberries in flour will help prevent the blueberries from sinking to the bottom of the muffin batter. You can use either fresh or frozen blueberries in equal amounts. If you use frozen blueberries, take them directly from the freezer into your batter after tossing them with a tablespoon of flour.
An ice cream scoop is a great way to measure the muffin batter and fill the muffin cups while minimizing the mess. When you leave muffins in the muffin tin after baking, the muffins will continue baking and dry out. Let them sit for just a few minutes, and then move them out of the pan onto a wire rack.
How to Make Blueberry Chocolate Chip Muffins
FIRST STEP: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
SECOND STEP: Whisk together flour, salt, and baking powder in a medium mixing bowl. Set aside.
THIRD STEP: Mix eggs, melted butter, sugar, vanilla extract, and buttermilk in a large mixing bowl.
FOURTH STEP: Take 1 tablespoon out of the flour mixture and toss it together with the blueberries.
FIFTH STEP: Mix dry ingredients into the wet ingredients and stir gently, just until combined. The batter will be lumpy.
SIXTH STEP: Gently fold the blueberries and mini chocolate chips into the muffin batter.
SEVENTH STEP: Divide batter between the 12 muffin cups in the prepared pan.
EIGHTH STEP: For the streusel topping, mix together flour, baking powder, and brown sugar.
NINTH STEP: Pour in melted butter and mix until crumbles form.
TENTH STEP: Add in the mini chocolate chips and stir to combine.
ELEVENTH STEP: Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
TWELFTH STEP: Bake for 6 to 7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18 to 20 minutes until a toothpick inserted in the center of the muffins comes out clean, and the tops are golden brown.
THIRTEENTH STEP: Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
FOURTEENTH STEP: For optional drizzle, stir together glaze ingredients until smooth. Drizzle over the tops of the muffins.
What kind of muffin liners should I use to keep them from sticking?
We suggest using parchment paper liners for these muffins. The parchment liners peel off the baked muffins very easily, while the decorative paper liners sometimes stick to the muffins (especially the generic brands).
How do you stop blueberries from sinking to the bottom of the muffins?
You can freeze blueberry and chocolate chip muffins in either an airtight container or a Ziploc bag for up to 1 month.
Can I use frozen blueberries for this chocolate blueberry muffins recipe?
You can use frozen blueberries instead of fresh berries in these homemade muffins. Don’t let them thaw; just toss them in flour and put them directly from the freezer into your batter.
How to Store Blueberry Chocolate Chip Muffins
ON THE COUNTER: Store these tasty blueberry chocolate chip muffins in an airtight container at room temperature for 2 to 3 days.
IN THE FREEZER: You can also freeze these bakery-style muffins for up to 1 month.
Blueberry Chocolate Chip Muffins
Bakery-style blueberry chocolate chip muffins are brimming with rich chocolate chips, juicy bursts of blueberries, and topped with a crunchy streusel topping.
Ingredients
Muffin
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ¼ cup salted butter, melted and cooled
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¾ cup mini chocolate chips, divided
- 1 cup fresh blueberries, rinsed and dried
Streusel
- ½ cup all-purpose flour
- ½ tablespoon baking powder
- ½ cup packed light brown sugar
- ¼ cup salted butter, melted
- ⅓ cup mini chocolate chips
Glaze
- ½ cup powdered sugar
- 1 teaspoon milk, or heavy cream
DIRECTIONS
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- Whisk together flour, salt, and baking powder in a medium mixing bowl. Set aside.
- Mix eggs, melted butter, sugar, vanilla extract, and buttermilk in a large mixing bowl.
- Take 1 tablespoon out of the flour mixture and toss it together with the blueberries.
- Mix dry ingredients into the wet ingredients and stir gently, just until combined. The batter will be lumpy.
- Gently fold the blueberries and mini chocolate chips into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan.
- For the streusel topping, mix together flour, baking powder, and brown sugar.
- Pour in melted butter and mix until crumbles form.
- Add in the mini chocolate chips and stir to combine.
- Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
- Bake for 6 to 7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18 to 20 minutes until a toothpick inserted in the center of the muffins comes out clean, and the tops are golden brown.
- Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
- For optional drizzle, stir together glaze ingredients until smooth. Drizzle over the tops of the muffins.
Nutrition
Calories: 373kcal | Carbohydrates: 60g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 194mg | Potassium: 195mg | Fiber: 1g | Sugar: 38g | Vitamin A: 336IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 2mg
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