Get the best of both worlds with these blueberry chocolate chip muffins. They’re moist and buttery with beautifully domed tops and are studded with juicy blueberries and sweet chocolate chips. 
Most people are either team blueberry or team chocolate chip when it comes to muffins. This recipe combines both favorites into one delicious muffin. The result is a tender, moist muffin with a buttery vanilla flavor and golden, domed tops. Packed with blueberries and chocolate chips, these muffins disappear fast—proof that the combination is a hit.
Tips for Baking Muffins
Simple muffin recipes can still turn out dry or tough if you overlook a few key steps. Follow these tips for the best texture and rise:
- Bring the butter, eggs, sour cream and milk to room temperature. This helps the ingredients combine evenly without overmixing. Overmixed batter can become tough and develop air tunnels.
- Measure flour carefully. Too much flour yields dry, dense muffins. For accuracy use a kitchen scale, or whisk the flour, spoon it into the measuring cup, and level it off.
- Muffin batter should be thick. Finish mixing by hand and stop when the dry ingredients are mostly incorporated. A few small lumps are fine.
- Fill each muffin liner to the top for tall muffins with nicely domed tops.
- Bake at 375°F (190°C). This slightly higher temperature helps the muffins rise and brown without overbaking. Avoid 400°F, which can overbrown tops before the centers are cooked.
So to Recap, Here’s Why You’ll Love these Blueberry Chocolate Chip Muffins:
- Moist and tender crumb
- Golden, slightly crisp tops
- Buttery, vanilla-forward flavor
- Juicy blueberries and sweet chocolate chips in every bite
- A delightful twist that blends two classic muffins
More muffin recipes to try:
- Banana Sour Cream Muffins
- Double Chocolate Muffins
- Carrot Muffins
Blueberry Chocolate Chip Muffins
By: Fiona Dowling
Get the best of both worlds with these blueberry chocolate chip muffins. They’re moist and buttery with beautifully domed tops and filled with juicy blueberries and chocolate chips.
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 12 muffins
Equipment
- 12-cavity muffin pan
Ingredients
- 2 cups all-purpose flour (250 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (112 grams), softened to room temperature
- 1 cup granulated sugar (200 grams) — for less sweet muffins use 3/4 cup
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 cup milk (60 ml), 1% or 2% preferred
- 1/2 cup sour cream (120 ml), room temperature
- 2/3 cup blueberries, fresh or frozen
- 1 teaspoon all-purpose flour (for tossing blueberries)
- 2/3 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cavity muffin tin with paper liners.
- In a medium bowl, whisk together the 2 cups flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla until combined.
- Whisk in the sour cream until smooth.
- Stir in about half of the flour mixture.
- Whisk in the milk, then stir in the remaining flour mixture. A few lumps are fine—do not overmix.
- Toss the blueberries with 1 teaspoon of flour to prevent sinking.
- Gently fold the blueberries and chocolate chips into the batter.
- Divide the batter evenly among the 12 liners, filling each to the top.
- Bake 16–20 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Cool slightly before serving.
Notes
- Room temperature ingredients: Bring butter, eggs, milk and sour cream to room temperature (about 30 minutes out of the fridge) for even mixing.
- Sugar level: This recipe makes bakery-style, sweeter muffins. Use 3/4 cup sugar for a less-sweet version; the tops may brown slightly less.
- Blueberries: Fresh or frozen work. If using frozen, do not thaw; baking may take a few extra minutes.
- Storage: Muffins are best the day they’re baked. Store in an airtight container at room temperature for up to 3 days. Freeze cooled muffins for up to 2 months; thaw in the fridge overnight and bring to room temperature before serving.
- Nutrition: Nutrition facts are estimates per muffin, assuming 12 equal muffins.
Nutrition
Calories: 297 kcal, Carbohydrates: 41 g, Protein: 4 g, Fat: 13 g
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