Blueberry Chocolate Chip Muffins

Get the best of both worlds with these blueberry chocolate chip muffins. They’re moist and buttery with beautifully domed muffin tops and are filled with juicy blueberries and sweet chocolate chips.

When it comes to muffins, I think most people fall into 1 of 2 teams: team blueberry or team chocolate chip. Well, this recipe satisfies whatever muffin craving you have by combining the two classic muffin recipes, chocolate chip muffins and blueberry muffins. The muffins turn out moist and fluffy with a delicious buttery, vanilla flavor. Then the muffin tops are beautifully domed and golden on top. You may wonder if blueberries and chocolate chips really go well together, but judging by how fast these were eaten, I think its safe to say that everyone loved the combo.

Tips for Baking Muffins

While muffin recipes are simple, they can easily turn out dry and crumbly instead of moist and fluffy if a few things go wrong.

1. It’s extremely important that the butter, eggs, sour cream and milk are all at room temperature before getting started. This ensures that everything mixes together evenly, without having to overmix the batter. Overmixing muffin batter leads to tough muffins with air tunnels throughout.
2. Measuring the flour carefully. Too much flour and the muffins end up dry and flavorless. If you have a kitchen scale, I recommend using one for the most accurate results. If not, always whisk the flour first. Then spoon it into a dry measuring cup and level off the top.
3. Muffin batter is thick. Always do the last few stirs by hand to avoid overmixing.
4. Fill your muffin papers to the top for tall muffins with beautifully domed tops.
5. After multiple recipe tests, I recommend baking these muffins at 375F (190C) degrees. Baking at a slightly higher temperature than 350F helps the muffins rise nicely and become golden brown on top. However, I find that baking at 400F is too hot, and can cause overbrowning on the top before the middle is properly cooked. 375F is the perfect in between temperature.

So to Recap, Here’s Why You’ll Love these Blueberry Chocolate Chip Muffins:

• Moist and tender in the middle
• Golden brown with a slight crunch on top
• Buttery, vanilla flavor
• Juicy blueberries and sweet chocolate chips throughout
• The perfect twist on two classics

More muffin recipes to love:

• Banana Sour Cream Muffins
• Double Chocolate Muffins
• Carrot Muffins

Print Recipe

Blueberry Chocolate Chip Muffins

Get the best of both worlds with these blueberry chocolate chip muffins. They're moist and butter with beautifully domed muffin tops and are filled with juicy blueberries and sweet chocolate chips. 

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: 12 muffins

Calories: 297kcal

Author: Fiona Dowling

Equipment

• 12-cavity muffin pan

Ingredients

• 2 cups all-purpose flour (250 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter * (112 grams) softened to room temperature
• 1 cup granulated sugar (200 grams) for less sweet muffins, use ¾ cup
• 2 large eggs*
• 1 ½ teaspoons vanilla extract
• ¼ cup milk* (60 ml) 1% or 2% work best
• ½ cup sour cream* (120 ml) room temperature
• ⅔ cup blueberries* fresh or frozen
• 1 teaspoon all-purpsoe flour
• ⅔ cup chocolate chips

Instructions

• Preheat the oven to 375F (190C). Line a 12-cavity muffin tin with muffin papers.
• In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda and salt.
• In a separate large bowl, beat together the butter and sugar until fluffy.
• Beat in the eggs and vanilla extract until evenly combined.
• Whisk in the sour cream until smooth.
• Stir in about ½ of the flour mixture.
• Whisk in the milk. Then stir in the rest of the flour mixture. A few lumps is ok, and expected. Do not overmix the batter.
• Toss the blueberries in the 1 teaspoon of flour.
• Gently fold the blueberries and chocolate chips into the batter.
• Spoon the batter evenly between the 12 muffin papers. Each should be filled to the top.
• Bake in the preheated oven for about 16-20 minutes, or until an inserted toothpick comes out clean. The tops should be golden when they're done baking.

Notes

1. Room Temperature Ingredients: The butter, eggs, milk and sour cream should all be at room temperature before getting started. Take them out of the fridge about 30 minutes prior.
2. Sugar: These muffins are definitely sweeter, and more similar to the flavor you get from muffins at a cafe or bakery. For less sweet muffins, feel free to use ¾ cup sugar instead. They will not be quite as golden brown on top. 
3. Blueberries: Fresh or frozen berries work. If using frozen berries, do not thaw. I find the muffins take a few extra minutes to bake if using frozen berries. 
4. Storage: Muffins are best when enjoyed fresh from the oven. Store in an airtight container at room temperature for up to 3 days. Cooled muffins freeze well. Freeze for up to 2 months in an airtight container or freezer bag. Thaw in the fridge overnight, then bring to room temperature before enjoying.
5. Nutrition: Details are an estimate only and based on 1 muffin, assuming the recipe yields 12 equal-sized muffins. 

Nutrition

Calories: 297kcal | Carbohydrates: 41g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 125mg | Potassium: 97mg | Fiber: 1g | Sugar: 24g | Vitamin A: 376IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg