Go Back
–+ servings
Blueberry Chocolate Chip Muffins
Print Recipe

Blueberry Chocolate Chip Muffins

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: breakfast, Dessert, Snack
Cuisine: American
Keyword: Bakery style muffins, Blueberry muffins, Chocolate chip muffins, Fluffy muffins, Moist muffins
Servings: 12 people
Calories: 405kcal

Equipment

Ingredients

  • 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)

Instructions

  • 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.

Nutrition

Serving: 12muffins | Calories: 405kcal | Carbohydrates: 50.7g | Protein: 5.1g | Fat: 21.2g | Saturated Fat: 11.5g | Cholesterol: 66mg | Sodium: 269mg | Potassium: 160mg | Fiber: 1.6g | Sugar: 25.2g | Calcium: 64mg | Iron: 2mg