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!

blueberry chocolate chip muffin split open on a plate next to rack of muffins.
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Why you’ll love this recipe

  • Quick and easy to make.
  • Soft and fragrant
  • Surprise chocolate chips!


ingredients for the blueberry and chocolate chip muffins laid out on a surface.
  • 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.

About blueberries

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.
blueberry and chocolate muffin topped with finishing sugar on a plate.

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.

large metal bowl filled with flour, sugar, and flecks of orange zest.

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.

two panels of wet liquids in measuring cup with eggs and yogurt unmixed and then mixed.

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.

three numbered panels showing the addition and gentle stirring of wet ingredients into dry until no flour is 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!

metal bowl with blueberries covered in flour and metal spoon.

Step 8: add the blueberries and chocolate chips to the bowl.

Step 9: gently mix the muffin batter all together.

two panels showing blueberries and chocolate chips with the batter and the finished batter in a metal bowl.

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.

two panels showing the unbaked and baked blueberry chocolate chip muffins in the tin.

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.

twelve baked blueberry chocolate chip muffins cooling on a rack.

What to serve with blueberry chocolate chip muffins

Recipe FAQs

Should I use frozen or fresh blueberries?

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.

How do I prevent the blueberries from sinking to the bottom of muffins?

Tossing the blueberries with that extra tablespoon of flour will help prevent this.

How should I store these muffins?

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.

Can I make the muffin batter ahead of time?

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.

cut blueberry chocolate chip muffin on a plate next to rack of cooling muffins.

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

5 from 6 votes
Category: Breakfast
Cuisine: Unspecified
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 243kcal
These blueberry chocolate chip muffins combine juicy blueberries and sweet chocolate chips to make moist and fluffy muffins in 30 minutes.
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  • 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 2 cups of 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 a medium bowl, combine the yogurt, 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 from the bowl and 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.


Either fresh or frozen blueberries can be used in these blueberry chocolate chip muffins. Frozen blueberries will release liquid as they defrost, turning the muffins purple. To prevent this, keep them in the freezer until right before adding them to the muffin mixture.
As with all things made with the “muffin method,” please avoid over-mixing the batter.


Calories: 243kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 358mg | Potassium: 110mg | Fiber: 1g | Sugar: 15g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 1mg
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This recipe for blueberry chocolate chip muffins was first shared on April 22, 2023.

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    1. Thanks, Kathleen. You’ll be so surprised you hadn’t tried the combo before. Let me know how they turn out.

  1. 5 stars
    The combination of blueberry and chocolate chip was soooo delicious! Mine came out super moist and soft. Great recipe!

  2. 5 stars
    I love how easy to make these bluberry and chocolate chip muffins, they were amazing! Can’t wait to make another batch soon.

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