These blueberry chocolate chip muffins are a match made in heaven, offering a burst of fruity flavor and decadent chocolate in every bite. They are a combination of my two most popular recipes!

Blueberry chocolate chip muffins on a cooling rack.

Why you’ll love this recipe:

  • Fusion of two favorites – If you’re a fan of my bakery-style chocolate chip muffins or my blueberry streusel muffins, then you’re gonna love this recipe. It combines both into one soft and fluffy, blueberry bursting, and packed-with-chocolate-chip muffin!
  • Easy to make – This simplified recipe is all made by hand – you don’t need to have your ingredients at room temperature, and it’s baked at one consistent oven temperature. So there is no need to plan ahead or to reduce your oven heat.
  • Perfect for any time of day – Enjoy these muffins for breakfast, brunch, or as a snack. They are simple enough for every day and also decadent enough for a special occasion.
Blueberry chocolate chip muffins on a wooden cutting board.

Ingredients you’ll need:

  • all-purpose flour
  • baking powder & salt
  • vegetable oil
  • granulated sugar
  • milk of any kind & eggs
  • vanilla extract
  • blueberries & mini chocolate chips

How to make blueberry chocolate chip muffins:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the flour, baking powder, and salt.
  2. In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla.
  3. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries and chocolate chips.
  4. Spoon the batter into a greased muffin pan. Top with more chocolate chips if desired. Bake at 400F for 20 minutes.
process image collage of how to make blueberry chocolate chip muffins

Expert tip:

Rotate halfway – If your oven has hot spots like mine, rotate your muffin pan after 10 minutes for an even bake.

Optional toppings:

To keep things simple, I just topped my muffins with more chocolate chips, but you can use the streusel from the blueberry muffin recipe, or a sprinkle with some cinnamon-sugar or coarse sugar on top.

FAQ:

Can I use frozen blueberries?

You can. Just keep them frozen (do not thaw) and bake the muffins for a few minutes longer.

Can I use regular chocolate chips?

You can, but I much prefer the mini chocolate chips because they disperse more evenly in the batter to ensure a mouthful of chocolate in every bite.

Can I freeze these muffins?

Yes. Once completely cooled, tightly wrap each muffin in saran wrap and place them in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave or oven before serving.

A blueberry chocolate chip muffin on a plate with more muffins on a board in the background.

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Blueberry Chocolate Chip Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 12
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These blueberry chocolate chip muffins are a match made in heaven, offering a burst of fruity flavor and decadent chocolate in every bite.

Ingredients

  • 2 & 1/2 cups (315g) all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (125ml) vegetable oil
  • 3/4 cup (150g)  granulated sugar
  • 2 large eggs
  • 1 cup (250ml) milk
  • 1 tsp vanilla extract
  • 1 & 1/2 cups blueberries
  • 1/2 cup mini chocolate chips plus more for topping

Instructions

  1. Preheat oven to 400F. Grease an entire standard-size muffin pan (including the rim) with butter or non-stick cooking spray. 
  2. In a medium bowl, toss together the flour, baking powder, and salt.
  3. In a large mixing bowl, whisk together the oil, sugar, eggs, milk, and vanilla.
  4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries and chocolate chips.
  5. Spoon the batter into a greased muffin pan. Top with more chocolate chips if desired.
  6. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.