These Blueberry Chocolate Chip Muffins are perfectly fluffy and moist. They have it all, from the perfect texture to the best flavor. Every bite is filled with both wild blueberries and mini chocolate chips!
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Why You'll Love This Recipe
What's better than homemade blueberry muffins? Blueberry Muffins with Chocolate Chips! Adding a little bit of mini chocolate chips goes a long way in making these incredible.
Nobody likes a dry and crumbly muffin. Thanks to the Greek yogurt in this recipe, they're perfectly moist but still fluffy! I can't resist eating them while they're still warm from the oven with melty chocolate, but they're also great the next day.
This is a small batch recipe for just 6 muffins, but you can easily double it for a regular-sized batch. I typically cook and bake for two people, so I'm always looking for ways to make it easier without having to do a bunch of math to cut the recipe in half.
You'll love how easy they are to make. They're a healthier muffin made using a mixture of all-purpose flour and whole wheat flour to add in some whole grains. The Greek yogurt adds a little protein, while they're naturally sweetened using pure maple syrup or honey. Though sugar is still sugar, I love using a less processed option.
Want to try more muffin recipes? These cherry chocolate chip muffins and strawberry lemon muffins are both perfectly fruity and delicious.
Ingredients
Simple pantry ingredients and my favorite frozen wild blueberries come together to make the most perfect muffin.
- Flour: A mixture of all-purpose and whole wheat flour gives them the best structure and flavor, not to mention adding whole grains. You could substitute for one or the other.
- Baking Powder: To help the muffins rise.
- Cinnamon: A dash of cinnamon to bring out all the flavors.
- Sea Salt: Fine sea salt to round out all the flavors.
- Egg: A large egg to help with the structure of the muffins.
- Greek Yogurt: 0% fat plain Greek yogurt helps keep these muffins moist.
- Vegetable Oil: Vegetable or melted coconut oil helps them become tender and fluffy. You could substitute for your favorite neutral cooking oil or melted butter.
- Maple Syrup: Pure maple syrup to naturally sweeten the muffins. You could substitute for honey.
- Milk: Use your milk of choice to keep the batter from being too thick.
- Vanilla Extract: For even more flavor.
- Blueberries: Frozen wild blueberries, thawed, rinsed, and drained, are best in this recipe. I love Wyman's Wild Blueberries. These little blueberries are perfect to spread evenly throughout the muffins to get blueberries in every bite. You could substitute for regular fresh blueberries if they're in season.
- Mini Chocolate Chips: Mini semi-sweet chocolate chips. You could use full-size, but I love the mini ones to give a little chocolate in every bite.
*The full ingredient list with amounts is in the recipe card below.
How to Make Blueberry Chocolate Chip Muffins
These quick and easy steps will have you eating these muffins in no time! There's no need for a mixer. Using a whisk and silicone spatula is recommended to prevent over-mixing the batter.
- Preheat the oven to 375°F. Line 6 cups of a muffin tin with paper liners or lightly spray with cooking spray.
- Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl. Set aside.
- In large bowl, whisk together the egg, greek yogurt, vegetable oil, maple syrup, milk, and vanilla extract until fully combined.
- Use a silicone spatula to stir the dry ingredients into the wet ingredients until just combined. Do not overmix; there should be some lumps. Gently fold in the blueberries and chocolate chips.
- Divide the batter evenly among the prepared muffin cups. Sprinkle a few more mini chocolate chips on top, if desired. Bake for 18-22 minutes, until golden on top and an inserted toothpick comes out with only a few small crumbs. Allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tip: Don't overmix the batter to prevent a tough and improperly risen muffin. You want to mix the wet and dry ingredients until barely combined. There will be some clumps. Gently fold in the blueberries and chocolate chips with only a few spatula turns.
Variations
- Use a different flavor of chocolate chips. Try white chocolate chips, dark chocolate chips, or even caramel chips.
- Swap out the blueberries. Try blackberries, raspberries, or diced strawberries. You could even use a mixture for a mixed berry muffin.
- Sprinkle the top with turbinado sugar. Before baking, sprinkle coarse sugar over the muffins for a crispy and sweet top.
- Use fresh fruit. Though I love using frozen wild blueberries since they're extra small, incredibly flavorful, and packed with antioxidants, you could substitute for fresh blueberries. If you love a big burst of fresh blueberry flavor, this option is for you!
- Leave out the chocolate chips. If you want blueberry muffins, leave out the chocolate chips and add an extra ¼ cup of blueberries.
Serving Suggestions
I love eating these chocolate chip blueberry muffins as a snack or on-the-go breakfast! They're also great to serve at a brunch, whether it's an everyday or holiday brunch. They're great for Mother's Day, Easter, or just about any holiday!
How to Store Muffins
To Store: Once the muffins are cooled completely, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Place a paper towel in the container with the muffins to prevent them from getting soggy.
To Freeze: Individually wrap each muffin in saran wrap, then store it in a freezer bag or airtight container for up to 2 months. Thaw at room temperature, unwrapped, for 20-30 minutes.
Frequently Asked Questions (FAQ's)
Yes! You can use frozen blueberries in muffins. You can fold them in frozen, though it's best to thaw, rinse, and drain them to prevent the color from bleeding.
Plain Greek yogurt makes muffins extra moist and fluffy. Next time you're making muffins, use a recipe that includes it.
Once cooled, store homemade muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Place a paper towel in the container to prevent them from getting soggy.
More Breakfast Baked Goods
Try one of these favorites if you love muffins, scones, and quick breads.
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📖 Recipe
Blueberry Chocolate Chip Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 muffins 1x
- Category: Breakfast and Brunch
- Method: Bake
- Cuisine: American
Description
These Blueberry Chocolate Chip Muffins are perfectly fluffy and moist. They have it all, from the perfect texture to the best flavor. Every bite is filled with both wild blueberries and mini chocolate chips!
Ingredients
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1 large egg
- ½ cup 0% fat plain greek yogurt
- 3 tablespoons vegetable oil or melted coconut oil
- 3 tablespoons pure maple syrup
- 3 tablespoons milk
- ½ teaspoon pure vanilla extract
- ½ cup frozen wild blueberries, thawed, rinsed, and drained
- ¼ cup semi-sweet mini chocolate chips
Instructions
- Preheat the oven to 375°F. Line 6 cups of a muffin pan with paper liners or lightly spray with cooking spray.
- In a medium bowl, whisk together the flours, baking powder, cinnamon, and salt. Set aside.
- In large bowl, whisk together the egg, greek yogurt, vegetable oil, maple syrup, milk, and vanilla extract until fully combined.
- Stir the dry ingredient mixture into the wet ingredient mixture, using a silicone spatula, until just combined. Do not overmix, there should be some lumps. Gently fold in the blueberries and chocolate chips.
- Divide the batter evenly among the prepared muffin cups. Sprinkle a few more mini chocolate chips on top, if desired. Bake for 18-22 minutes, until golden and an inserted toothpick comes out with only a few small crumbs. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don't overmix the batter to prevent a tough and improperly risen muffin. You want to mix the wet ingredients and dry ingredients together until they're just barely combined. There will be some clumps. Gently fold in the blueberries and chocolate chips with only a couple turns of the spatula.
Oven temperatures may vary, so keep an eye on your muffins. Check them at 18 minutes by inserting a toothpick into the center of a muffin. If it comes out mostly clean with only a few small crumbs, the muffins are ready. If not, bake for another 1-2 minutes and check again.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Place a paper towel in the container with the muffins to prevent them from getting soggy. To freeze, individually wrap each muffin with saran wrap, and store in an airtight container or freezer bag for up to 2 months.
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 12.5 g
- Sodium: 90.3 mg
- Fat: 10.7 g
- Saturated Fat: 7.6 g
- Carbohydrates: 31.5 g
- Fiber: 2.6 g
- Protein: 6.3 g
- Cholesterol: 32.1 mg
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