These Blueberry Chocolate Chip Muffins are soft, fluffy, and packed with juicy blueberries and melty chocolate chips. Made with sour cream, melted butter, and oil, they stay incredibly moist and tender-perfect for an easy weekend bake or quick breakfast treat.
If you love making easy muffin recipes for weekend breakfasts, then you need to try these Spinach and Feta Muffins or these Pistachio Muffins.
Why This Blueberry Chocolate Chip Muffin Recipe Works
- Recipe name: Blueberry Chocolate Chip Muffins
- Ready in: 55 minutes
- Serves: 8 muffins
- Main ingredients: Eggs, flour, sugar, butter, blueberries, chocolate chips and sour cream.
- Perfect for: Easy weekend breakfast baking or a special treat for Mother's Day or Father's Day that anyone can make.
- Why I love it: The fluffy, moist texture of these muffins makes them completely moreish, and they burst with blueberry flavour! These blueberry chocolate chip muffins are easy to make, incredibly moist, and perfect for breakfast, snacks, or baking ahead for the week.
- Calories: 393kcal
SUMMARIZE & SAVE THIS CONTENT ON
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 Cheese and Bacon Muffins.
Jump to:
Key Ingredients
- Brown sugar - I used light brown sugar for this recipe; you can also use white granulated sugar.
- Sunflower oil - Use a neutral-tasting vegetable oil, such as sunflower or canola oil.
- Sour cream - Adding sour cream to these muffins gives them a delicious, rich flavour and texture. Greek yoghurt will also work.
- Chocolate chips - I used quality milk chocolate chips; 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 full information on ingredients and quantities.
Variations
This is a great recipe to get creative with! You can add all sorts of berries, spices, or additional flavours to this muffin batter. Blackberries or raspberries can be used instead of the blueberries. If you love berries mixed into a simple vanilla cake, then you have to try this Mixed Berry Cake or this Lemon and Blackberry Bundt Cake!
How to Make Blueberry Chocolate Chip Muffins
- Step 1: 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. Into a large mixing bowl, sift together the flour and salt.
- Step 2: In a separate bowl, add the eggs and sugar, then beat lightly with a hand whisk until combined. Add the sour cream, melted butter, oil, and vanilla to the egg mixture. Whisk together until the ingredients are well mixed.
- Step 3: Make a well in the centre of the dry ingredients and pour in the wet ingredients. Use a wooden spoon to mix, turning the mixture only 5 times.
- Step 4: Add the chocolate and blueberries to the muffin batter, and mix with a wooden spoon until combined. Do not overmix; in total, the batter should be turned only about 12 times.
- Step 5: 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 6: Bake in a preheated oven for about 25 minutes until the muffin tops are golden and a skewer inserted into the centre of the muffins comes out clean. Allow the muffins to cool on a wire rack for about 10 minutes, serve warm and enjoy!
How to Store Blueberry Chocolate Chip Muffins
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.
Expert Tips
- Always check the true temperature of your oven with an oven thermometer.
- Baking times are guidelines; check your bakes a few minutes before the suggested time to ensure they are not overbaked.
- For soft, fluffy muffins, do not overmix the batter.
- Bake these muffins until golden brown for a delicious, crisp muffin top.
Blueberry Chocolate Chip Muffins FAQs
Your oven temperature may be incorrect and running hotter than the dial indicates. Check this with an oven thermometer and adjust the temperature accordingly.
This could be because you didn't measure the ingredients properly or you overmixed the muffin batter, as both can result in tough muffins.
I always recommend using an accurate kitchen scale when baking for the best results.
To freeze these muffins, place them in a freezer-safe container or freezer bag and freeze for up to 2 months. Defrost them, then refresh them in the oven before eating.
More Easy Baking Recipes with Blueberries
Honestly, I could eat the entire tray of these bakery-style blueberry chocolate chip muffins; they are that good! And they are the perfect breakfast to make when you are looking to treat someone, or yourself! If you are more of a savoury breakfast lover, you have to try some of my Easy Savoury Baking Recipes, and don't miss this Burrata and Tomato Quiche!
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Biscuit Base Lemon Meringue Pie!
📖 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!
Notes
- For fluffy and delicious muffins, do not overmix the batter.
- For bakery-style blueberry chocolate chip muffins, fill the cases higher. You can also choose to bake these muffins in cupcake liners, in this case the recipe would make about 10 muffins.
Claire says
These were so yummy, definitely will try them again