These soft and fluffy blueberry chocolate chip muffins make the perfect quick breakfast! A moist muffin that is loaded up with fresh blueberries and sweet chocolate chips, they can be made in 1 bowl and take just 10 minutes to prepare.
I love keeping a batch of muffins in my freezer, that way I always have a grab and go easy snack or breakfast! These blueberry chocolate chips muffins are now stocked up in my freezer along with my banana oat muffins and carrot banana muffins!
I’ve used semi-sweet chocolate chips with these blueberry muffins but you could also use white chocolate chips or leave them out completely!
Why you’ll love these blueberry chocolate chip muffins!
- They have simple ingredients that you probably already have in your pantry!
- These muffins take just 10 minutes to prepare, then 23 minutes to bake.
- While they’re made with juicy blueberries and chocolate chips, you could use white chocolate chips or leave out the chocolate altogether.
- They freeze really well, so you can always keep some in the freezer for an emergency breakfast.
Blueberries: I used fresh blueberries in this recipe but I did also test it with frozen blueberries. If you use frozen blueberries though they bleed into the batter slightly and dye the batter, so be careful of that!
Buttermilk: if you don’t have buttermilk on hand then you can use sour cream or yogurt.
Butter: I always use unsalted butter so I can control the amount of salt used. I also use European style butter which is much creamier.
Flour: I’m using all purpose flour and I haven’t tested this with gluten free flour.
Step by Step Instructions
You’ll need either a stand mixer or a large mixing bowl and a hand held electric mixer. You’ll also need a muffin pan.
Step One: In a large mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt and cinnamon.
Step Two: In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, mix the butter, buttermilk, eggs, vanilla extract and sugar together. It will be quite lumpy which is fine!
Step Three: Pour the dry ingredients into the wet ingredients and beat until the batter is almost smooth. Fold in your blueberries and chocolate chips.
Step Four: Place muffin liners into you muffin pan (this recipe makes 12 muffins). Fill each liner up to the top with muffin batter. Bake at 425 degrees Fahrenheit/220 degrees Celsius for 5 minutes, then lower the temperature to 350 degrees Fahrenheit/175 degrees Celsius and bake for another 16-18 minutes. Take them out of the oven and allow them to cool slightly before removing from the muffin cups and letting them cool on the wire rack.
Recipe Tips & Tricks
- Use a weighing scale – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Use the fluff and sprinkle method to measure your flour – if you aren’t using a scale to measure ingredients then make sure you are measuring your flour correctly! Go to this link here to find out how to do that. If you use too much flour, then you won’t have those delicious moist crumbs!
- Room Temperature – Make sure all of your ingredients, including the buttermilk, are at room temperature before you start baking.
- Sprinkle before baking – just after filling up the muffin tin with batter, sprinkle over a few extra blueberries and chocolate chips to get that bakery style look!
Frequently Asked Questions
Make sure you don’t over-mix the muffin batter, if you over-mix the batter then it can lead to a tougher muffin!
Yes! Freeze them in a freezer bag for up to 3 months. Let them defrost overnight in the fridge or you can heat them up in the microwave to defrost them.
You can definitely use both, but if you use frozen muffins then they might dye the batter a slight green/blue color so be careful of that! They will taste just as amazing though.
Try these muffin recipes next!
Blueberry Chocolate Chip Muffins
- 12 cup muffin tray
- 350 grams all purpose flour
- 159 grams granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 170 grams unsalted butter room temperature
- 113 ml buttermilk room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 255 grams blueberries
- 85 grams chocolate chips
- Preheat the oven to 425°F/220°C. Line a muffin pan with 12 liners.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl or jug.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, butter, eggs, vanilla and buttermilk then beat on medium speed. It is going to be lumpy which is fine!
- Pour the dry ingredients into the wet and beat until combined on low speed. Increase the speed to medium and beat until the muffin batter is almost smooth.
- Keep a handful of blueberries to the side, then fold in the remaining berries and chocolate chips.
- Fill the liners to the top with the batter. Sprinkle over the remaining blueberries on top.
- Bake for 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F/175°C and bake for an extra 16-18 minutes.
- Allow them to cool completely.