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Half of a blueberry chocolate chip muffin.

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. 
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 297kcal


  • 12-cavity muffin pan


  • 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
  • cup blueberries* fresh or frozen
  • 1 teaspoon all-purpsoe flour
  • cup chocolate chips


  • 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.


  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. 


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