Who doesn’t love cake disguised as a muffin for breakfast, I know I am a fan. These Blueberry Chocolate Chip Muffins are the perfect weekend indulgence.
This recipe is for easy muffins made from a delicious batter that gets its fluffy moist texture from melted butter, oil, and sour cream. They are loaded with milk chocolate chips and juicy blueberries and baked until golden.
If you love quick breakfast bakes that are perfect for the weekend, you have to try out this recipe for Bacon and Cheese Turnovers, these Nutella Croissants, or these Pistachio Muffins.
Ingredients
To make these delicious chocolate chip blueberry muffins you will need the simple ingredients listed below. Remember always to use fresh room temperature ingredients when baking.
- Self-raising flour
- Salt
- Brown sugar
- Unsalted butter
- Sunflower oil
- Eggs
- Vanilla extract
- Sour cream
- Chocolate chips
- Blueberries
Self-raising flour – this muffin recipe uses self-raising flour, do the same or use a combination of cake flour or all-purpose flour and baking powder.
Brown sugar – I used light brown sugar for this recipe, you can also use white granulated sugar if you’d prefer.
Unsalted butter – choose unsalted butter for this recipe, if you don’t have unsalted butter then you can use salted butter, but do not add the salt to the dry ingredients as the muffins will be a little too salty.
Sunflower oil – choose to use neutral-tasting vegetable oil for this recipe like sunflower oil or canola oil.
Extra-large eggs - if you don’t have extra large eggs, work out how many eggs you will need by cracking and weighing them. My eggs weigh 56 grams each out of their shell.
Sour cream – adding sour cream to these muffins gives them a delicious rich flavour and texture. Greek yogurt will also work.
Chocolate chips – I used milk chocolate chips for this recipe, you can use dark chocolate chips or a mixture of the two.
Blueberries – fresh or frozen blueberries will work for this recipe, I used fresh blueberries.
See the recipe card for the full list of ingredients and their quantities.
Instructions
To make these easy homemade blueberry muffins, follow the simple steps below.
STEP 1: Preheat oven. Preheat the oven to 180°C (350°F) and make eight muffin cases by cutting 12 cm (5 inches) squares of baking paper and pressing them over a glass whose base fits into your muffin tray holders. Place the muffin cups into the muffin tin.
STEP 2: Sift flour and salt. Into a large mixing bowl, sift together the flour and salt.
STEP 3: Beat eggs and sugar. Into a separate bowl, add the eggs and sugar and beat lightly with a hand whisk until combined.
STEP 3: Add wet ingredients. Add the sour cream, melted butter, oil, and vanilla to the egg mixture. Whisk together until the ingredients are well mixed.
STEP 4: Combine wet and dry ingredients. Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden spoon to mix, turn the mixture only 5 times.
STEP 5: Add chocolate and blueberries. Add the chocolate and blueberries to the muffin batter, and mix with a wooden spoon until combined. Do not over-mix, in total the batter should only be turned about 12 times.
STEP 6: Fill. Use an ice cream scoop to fill the muffin cases two-thirds of the way up the paper. Sprinkle the tops of the muffins with extra sugar.
STEP 7: Bake. Bake in a preheated oven for about 25 minutes until the muffin tops are golden and a skewer inserted into the center of the muffins comes out clean. Allow the muffins to cool on a wire rack for about 10 minutes, serve warm and enjoy!
Hint: For fluffy delicious muffins do not overmix the batter.
Variations
This is a great recipe to get creative with! You can add all sorts of berries, spices, or additional flavors to this muffin batter.
Why not try raspberry and white chocolate muffins, or turn these into lemon poppyseed muffins? Or, send me an email and let me know which muffin recipes you would like to see next!
Equipment
No fancy equipment is needed to make these homemade muffins, just a large bowl, a 12-hole muffin pan, paper liners or parchment paper, and a wooden spoon!
I love making my own muffin liners, but you can choose to use store-bought liners or cupcake liners if you’d prefer. If using cupcake liners this recipe would make closer to 12 smaller muffins.
Storage
Muffins are best when they are eaten the day they are made. But, if you do have any leftover muffins, store them in an airtight container at room temperature for about two days. Reheat them in the oven for a few minutes for extra freshness.
To freeze these muffins, place them in a freezer-safe container or freezer bag and freeze for up to 2 months. Defrost them and then freshen them up in the oven before eating them.
Top tips
For perfect muffins follow the tips below
- Always check the true temperature of your oven with an oven thermometer.
- Baking times are a guideline, check on your bakes a few minutes before the suggested time to ensure they are not overbaking.
- For soft, fluffy muffins do not overmix the batter.
- Bake these muffins until golden brown for a delicious crisp muffin top.
FAQ
Your oven temperature may be incorrect and running hotter than it says on the dial, check this with an oven thermometer and adjust the temperature accordingly.
This could be because you didn’t measure the ingredients properly, or you may have overmixed the muffin batter as both could result in tough muffins.
I always recommend using an accurate kitchen scale when baking for the best results.
Related
Looking for other recipes like this? Try these:
Honestly, I could eat the entire tray of these blueberry chocolate muffins, they are that good! And they are the perfect breakfast to make when you are looking to treat someone, or yourself!
If you give this recipe for easy blueberry chocolate chip muffins a try and love it as much as I do, please leave a comment and star review below – I love hearing from all of you!
Don’t forget to follow along @with_love_kitty and sign up for the weekly newsletter with your email address to make sure you never miss a recipe!
Happy Baking
With Love,
Kitty
📖 Recipe
Blueberry Chocolate Chip Muffins
Equipment
- 1x muffin tray
- parchment paper or muffin liners
Ingredients
- 240 g self-raising flour
- ½ teaspoon salt
- 80 g light brown sugar
- 2 eggs extra-large
- 175 g sour cream
- 90 g butter melted
- 60 ml sunflower oil
- 1 teaspoon vanilla extract
- 100 g blueberries
- 60 g milk chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and make eight muffin cases by cutting 12 cm (5 inches) squares of baking paper and pressing them over a cup whose base fits into your muffin tray holders. Place the muffin cups into the muffin tin.
- Into a large mixing bowl, sift together the flour and salt.
- Into a separate bowl, add the eggs and sugar and beat lightly with a hand whisk until combined.
- Add the sour cream, melted butter, oil, and vanilla to the egg mixture. Whisk together until well mixed.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a wooden spoon to mix, turn the mixture only 5 times.
- Add the chocolate and blueberries to the muffin batter, and mix with a wooden spoon until combined. Do not over-mix, in total the batter should only be turned about 12 times.
- Use an ice cream scoop to fill the muffin cases two-thirds of the way up the paper. Sprinkle the tops of the muffins with extra sugar.
- Bake in a preheated oven for about 25 minutes until the muffin tops are golden and a skewer inserted into the center of the muffins comes out clean. Allow the muffins to cool on a wire rack for about 10 minutes, serve warm and enjoy!
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