Blueberry Chocolate Chip Muffins
These Blueberry Chocolate Chip Muffins unite two of your favorite muffins in a combination that’s a surprise for your taste buds. Moist and fluffy, with bursts of tangy blueberries and pockets of rich chocolate in every bite, these muffins whip up in under 30 minutes.
Blueberry chocolate chip muffins are perfect for breakfast, brunch, or as a sweet treat any time of day. So stop what you’re doing, preheat your oven, and get baking these scrumptious blueberry chocolate muffins!
Why you’ll love this recipe
- Quick and easy to make.
- Soft and fragrant
- Surprise chocolate chips!
- Dry ingredients – there is nothing unusual here, but don’t forget the salt. A little bit of salt is critical to bringing out the flavor in sweet baked goods!
- Orange – the orange zest and juice creates a fragrant background to the blueberries and chocolate in the muffins.
- Yogurt – I’ve used low-fat traditional yogurt in this recipe, but you can substitute buttermilk or whole milk if you prefer.
- Chocolate chips – chocolate adds a surprising richness to blueberry muffins. I use Ghiradelli semi-sweet chips because they are smaller, but you can use any chocolate chip.
Unlike strawberries and raspberries, blueberries are true berries. They are also packed with vitamins and anthocyanins. You might remember that anthocyanins are the color-changing anti-oxidant compounds found in red cabbage, purple sweet potatoes, and Empress 1908 gin.
Are you looking for more blueberry recipes? Make these mini blueberry pies, a blueberry gin cocktail, or use blueberries to top a rainbow fruit tart or rainbow salad bowl.
Variations and substitutions
- Leave out the chocolate chips to make the best blueberry muffins, or vice versa.
- Change up the blueberries to use any of the summer berries.
- Sub in lemon for the orange zest and juice.
- Sub buttermilk or sour cream for the yogurt.
- Sprinkle almond crisp topping or a teaspoon of finishing sugar on the muffins before baking to add texture.
Recipe tips and tricks
This blueberry chocolate chip muffin recipe follows the standard baking ratio for muffins as outlined in Michael Ruhlman’s book Ratio. That ratio is, by weight, two parts flour, two parts liquid, one part egg, and one part butter.
You’ve heard of pound cakes, made with a pound of each ingredient, like my chocolate chip pound cake or coffee and walnut loaf cake. You can see other classic baking ratios in action in many of my recipes, including my favorite shortbread Linzer cookies.
Step by step
Muffins like this blueberry and chocolate chip muffin recipe are made using the classic “muffin method.” That’s a baking method where you first combine all of your dry ingredients into a large bowl and then gently mix your liquid ingredients into the dry.
Step 1: grab a large bowl, and add those dry ingredients. That’s your flour, sugar, baking powder and baking soda, salt, and orange zest. Wash and dry your orange and then zest it directly into the bowl. Whisk the ingredients together.
Step 2: combine your yogurt, eggs, orange juice, and vanilla in a bowl or the measuring cup used to measure the yogurt. Keep the melted butter separate to avoid cooking the eggs or curdling the mixture.
Step 3: whisk it all together until uniform.
Step 4: add the melted butter and the wet ingredients in the measuring cup to the bowl with the dry ingredients.
Step 5: stir gently, using a spoon or spatula, scraping the sides of the bowl and folding over the batter. Gentle mixing avoids gluten development and keeps your muffins tender.
Step 6: stop when no traces of flour are visible.
Step 7: toss the blueberries with the extra tablespoon of flour in a small bowl. This helps prevent the berries from sinking to the bottom of your muffins. Doing this step right before mixing keeps your muffins from turning purple!
Step 8: add the blueberries and chocolate chips to the bowl.
Step 9: gently mix the muffin batter all together.
Step 10: use a cookie scoop or spoon to add 3 to 4 tablespoons of batter to fill the muffin tins about two-thirds of the way full. If you have one, a #20 cookie scoop holds just the right amount of batter.
Tip from the wise quacker – cookies scoops are numbered based on the number of scoops out of a quart of ice cream. Since a quart is 64 tablespoons, a #20 scoop holds just over 3 tablespoons of muffin batter.
Step 11: bake in a 375 degree oven for 18 to 20 minutes until the tops of the muffins are a light brown and a toothpick inserted into the middle of a muffin comes out clean. If your oven heats unevenly, rotate your pan about halfway through baking.
Step 12: Let the baked muffins cool in the tin for 10 minutes. Serve warm, or move to a baking rack to cool completely before storage.
What to serve with blueberry chocolate chip muffins
- Tea or coffee or a coffee cocktail like this espresso martini with Baileys.
- A bowl of yogurt with homemade granola or a mixed berry smoothie bowl.
- Scrambled eggs or a bacon kale frittata.
You can use either in this recipe. The one thing to know about frozen blueberries is that they will release water as they defrost, turning your muffins purple. One way to avoid this is to keep them in the freezer until right before you are ready to use them.
Tossing the blueberries with that extra tablespoon of flour will help prevent this.
The muffins are definitely best while still warm, but you can store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, you can freeze them for 3 to 6 months. To thaw, leave them at room temperature for a few hours or reheat in the microwave for 10 to 15 seconds.
It depends on your baking powder. If you use regular baking powder, you’ll need to bake the muffins as soon as you combine wet and dry ingredients. With double acting baking powder, you will still get some lift if you make the muffin batter the night before. With regular baking powder, you could save time by combining all of your dry ingredients.
Related muffin recipes
Check out other Ugly Duckling Bakery muffin and easy breakfast recipes like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Blueberry Chocolate Chip Muffins
- 1 Muffin tin
- 2 cups (250 grams) plus one tablespoon all-purpose flour
- ½ cup (100 grams) granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- zest of one small orange
- 1 cup low-fat yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- juice of one small orange about 2 tablespoons
- ½ cup (1 stick or 113 grams) unsalted butter melted
- ½ cup blueberries fresh or frozen
- ½ cup chocolate chips
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.2 cups (250 grams) plus one tablespoon all-purpose flour, ½ cup (100 grams) granulated sugar, 2 tablespoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda, zest of one small orange
- In the bowl or measuring cup with the yogurt, add the eggs, vanilla extract, and orange juice and whisk until smooth.1 cup low-fat yogurt, 2 eggs, 1 teaspoon vanilla extract, juice of one small orange
- Pour the wet ingredients in the measuring cup plus the melted butter into the dry ingredients and stir just until all visible flour has been stirred in. Do not over-mix.½ cup (1 stick or 113 grams) unsalted butter
- Toss the blueberries in the extra tablespoon of flour, and then gently fold the blueberries and chocolate chips into the muffin mixture.½ cup blueberries, ½ cup chocolate chips
- Use a large cookie scoop or spoon to divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin pan for 10 minutes before serving, or transfer them to a wire rack to cool completely.
This recipe for blueberry chocolate chip muffins was first shared on April 22, 2023.
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I love how easy to make these bluberry and chocolate chip muffins, they were amazing! Can’t wait to make another batch soon.
I’m so glad you loved them, Hayley. Thanks for letting me know!
The combination of blueberry and chocolate chip was soooo delicious! Mine came out super moist and soft. Great recipe!
Thanks, Mindy. Glad you liked them!
I am loving this flavor combination. My most favorite muffins in one. Can’t wait to make these.
Thanks, Kathleen. You’ll be so surprised you hadn’t tried the combo before. Let me know how they turn out.
So good! Really enjoyed this fun flavor combo.
Thanks, Erik. So glad you loved these blueberry chocolate chip muffins!
I love your idea for mixing chocolate and blueberry. looks delicious.