These blueberry chocolate chip muffins taste like they came directly from a bakery! They’re loaded with fresh blueberries and sweet chocolate chips, making them full of flavor and completely irresistible! In fact, they’re one of my favorite things to bake at home nowadays!
Why these chocolate chip blueberry muffins are the best!
These tender muffins have tall, golden brown tops and make for a quick breakfast or snack on the go. Not to mention, the muffin batter comes together in one bowl and ends up being one of the most tender and moist muffins you’ll ever have!
Top tips for the best batch of muffins:
- Cream the butter and sugar together until light and fluffy. This adds pockets of air to the batter which gives the muffins a lighter texture!
- Coat the blueberries and chocolate chips in flour. This prevents the juice in the blueberries from bleeding throughout the batter. It also ensures an even distribution of blueberries and chocolate chips throughout the muffins.
- Don’t over-mix the batter. The key here is only mix until there is no leftover bits of flour in the mixing bowl.
- Fill the muffin tin with lots of batter for best results. I like using a trigger ice cream scoop for filling the muffin cups to ensure even distribution.
- Sprinkle extra sugar on top of the muffins before baking for crunchy muffin tops!
- Bake at a higher temperature to help the tops of the muffins puff, then lower the temperature for the remainder of the bake time.
- Transfer the baked muffins to a cooling rack so they won’t continue to bake in the muffin pan form the residual heat.
Ingredients you’ll need for blueberry chocolate chip muffins:
- Softened butter
- Granulated sugar
- Sour cream or plain greek yogurt
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Semi-sweet chocolate chips
- Demerara sugar (can substitute sugar in the raw or more granulated sugar if needed)
The best and easiest way to soften butter will always be to just set it out at room temperature for a few hours before you plan on baking. If you don’t have time or forgot to do that, you can set the butter (inside the wrappers) in the microwave and give it 5 to 10 second bursts until it’s soft to the touch. The butter shouldn’t need more than 20 seconds in the microwave.
If you wanted to use whole wheat flour, i’d recommend only swapping half the amount of the flour in the recipe for whole wheat and leave the rest as all-purpose. This way you’ll avoid a dense result.
Sure! The bake time on mini muffins will be close to half the time of regular muffins though so just check on them frequently and make sure you aren’t under or over-baking.
Sour cream and yogurt are interchangeable in this recipe (as well as many other baked good recipes) due to their similar flavors and textures. The addition of sour cream or yogurt in these muffins makes a huge difference in the moisture content as well as the open crumb of these muffins. Just make sure that if you’re yogurt, you go for a plain, greek variety to get the most richness in your muffins!
Sure! I’ve only ever used fresh for this recipe but frozen would be fine as well. I’d still toss them in the flour and then carefully fold them into the batter so that they don’t sink the bottom of the muffins and don’t turn your batter purple from their juices.
The initial high baking temperature promotes a fast rise for the muffins. It encourages the batter to puff and makes the best muffins that are just like a bakery! The oven temperature is then reduced to let the middle bake completely while still ensuring a moist muffin on the inside!
Blueberry Chocolate Chip Muffins
- 1 mixing utensil
- 1 standard 12 cup muffin tin
- 1 wire cooling rack
- 3/4 cup softened butter (1 whole stick plus 1/4 stick)
- 1 cup granulated sugar
- 1 cup sour cream (or plain greek yogurt)
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour (plus 1 tbsp for coating the mix-ins)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup fresh blueberries (you can use frozen too)
- 1 cup semi-sweet chocolate chips
- 1-2 tbsp demerara sugar (can substitute sugar in the raw or more granulated sugar if needed)
- Preheat your oven to 410 degrees F.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Crack in the eggs and add the sour cream OR yogurt, as well as the vanilla extract.
- Whisk to form a smooth batter, then sprinkle the flour, baking powder and baking soda.
- Fold everything together until there is no flour remaining (the batter will be thick but that is ok).
- In a separate bowl, combine the juicy blueberries and chocolate chips. Add 1 tablespoon of flour to the bowl and toss the coat.
- Add the coated blueberries and chocolate chips to the batter and gently fold them in until evenly distributed throughout.
- Spray your muffin tin with non-stick cooking spray and scoop the batter into each cavity (this makes 12 tall and fluffy muffins so make sure you are really filling the muffin cups to the top).
- Sprinkle the top of each muffin with a little demerara sugar and they are ready for baking!
- Bake at 410 degrees for 5 minutes, then lower the oven temperature to 375 degrees F and bake for another 15 minutes.
- When they're golden brown and done baking, let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.