Blueberry Chocolate Chip Muffins
These blueberry chocolate chip muffins are soft, fluffy, and packed with juicy blueberries and melty chocolate chips. Perfect for an easy breakfast, sweet snack, or something special to share. Made with simple ingredients and baked to golden perfection with a crisp, sugary top!
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Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ⅔ cup milk (regular or non-dairy like almond milk), room temperature
- ½ cup chocolate chips (regular, mini, dark, or semi-sweet)
- 1 cup blueberries (fresh or frozen, do not thaw)
- coarse sugar, for topping (optional but highly recommended)
Instructions
- Preheat oven to 425°F (218°C). Line a 12-count muffin tin with muffin liners or grease with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In another bowl or stand mixer, beat the room temperature butter, granulated sugar, and brown sugar until smooth and fluffy on medium speed, about 2–3 minutes.
- Beat in the eggs. Add the milk and vanilla extract, mixing until fully combined.
- Slowly add the dry ingredients to the wet ingredients, mixing on low until just combined. The batter will be thick and creamy. Be sure not to overmix your batter.
- Fold in the blueberries and chocolate chips with a spatula.
- Divide the batter evenly between the 12 muffin cups, filling each almost to the top. Sprinkle with coarse sugar for a crunchy top.
- Bake for 5 minutes at 425°F, then (without opening the oven) reduce the oven temperature to 350°F and bake for an additional 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
Notes
- Room temperature ingredients: Using room temperature butter, eggs, and milk helps the batter mix more evenly and creates tender muffins with the best rise.
- Why start baking at a higher temperature? That blast of heat at 425°F gives your muffins their tall, bakery-style tops before they finish baking at a lower temp. This trick makes a huge difference!
- Storage tips: Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze in a freezer-safe container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.
- Make it your own: Try mini chocolate chips, a handful of white chocolate, or even wild blueberries.
Servings: 12 muffins