These blueberry chocolate chip muffins are the best of both words! These super soft muffins are full of mini chocolate chips and a swirl of wild blueberries. It also has a little bit of cinnamon to really up the flavors.
These moist blueberry chocolate chip muffins are SO easy to make. They are a no mixer recipe. When I was recipe testing, I tried these with fresh blueberries instead of the frozen wild blueberries.
The fresh blueberries did work, but they created really big pockets of blueberries, and I want smaller pockets to go with the mini chocolate chips.
For best results use the frozen wild blueberries!
Why This Recipe Works
- Easy to make- The muffin batter is made with no mixer! It does require a rest time to really let the muffin batter grow.
- Super soft chocolate chip muffins- These muffins are extra moist and are full of mini chocolate chips.
- Blueberry muffins- These muffins have a swirl of blueberry and it is full of flavor.
- Kid approved- When you can't decide between a blueberry muffin or a chocolate chip muffin you can have both!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Ground cinnamon- The little bit of cinnamon really helps up the flavor.
- Wild blueberries- Use the frozen wild blueberries. You can use fresh if desired, but they won't look like these muffins.
- Mini chocolate chips- Minis are best for these muffins.
- Unsalted butter- The butter needs to be melted and cooled before using.
- Large eggs- Pull the eggs out 2 hours before baking.
- Sour cream- Use full fat sour cream. Pull this out 2 hours before baking. You can also use plain greek yogurt.
- Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
- Coarse sugar- This part is optional. I did use sugar in the raw.
Step By Step Instructions
Here is how to make and bake these bakery style muffins. This recipe doesn't need an electric mixer. It does need a 12-cup muffin tin with paper liners. Bake 6 paper liners per pan. (They need to be spread out).
STEP 1: Mix the dry ingredients. In a large bowl, sift the all-purpose flour. Then, add in the baking powder, baking soda, salt, cinnamon, and white sugar. Also stir in the mini chocolate chips.
STEP 2: Mix the wet ingredients. In a separate bowl, mix the eggs, melted butter, sour cream, buttermilk, and vanilla extract. Pour the wet ingredients on top of the flour mixture and use a rubber spatula to mix until just combined.
STEP 3: Add the blueberries. Pour in the wild blueberries and fold it in gently.
STEP 4: Rest. Cover the large mixing bowl with plastic wrap and let it rest for 45 minutes.
STEP 5: Scoop. Use a large cookie scoop and get a heaping scoop of batter. Fill the paper liners in the muffin pan. Then, top with extra mini chocolate chips, extra blueberries, and coarse sugar.
STEP 6: Bake. Bake for 5 minutes at 425F. Then, lower the oven temperature to 375F. Bake for another 13-15 minutes.
Cool the muffins on a cooling rack.
Expert Baking Tips
- Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, it will compact it. Compacted flour will dry out the muffins.
- Bake 6 muffins at a time, to get a bigger rise. A bigger rise also gives them a better texture.
- Be very careful when fold in the blueberries. It is very easy to over mix in the blueberries. It should look swirled in the batter.
Make sure that the dairy ingredients are at room temperature before using. Also, the buttermilk and sour cream will help the muffins be very fluffy.
This has to do with over baking or over measuring the flour. If your oven runs hot, check the muffins early.
Yes you can!
Storing and Freezing
Store these blueberry chocolate chip muffins in an airtight container at room temperature. Store up to 5 days.
Freeze the blueberry chocolate chip muffins in an airtight container up to 30 days. Thaw for 1-2 hours before eating.
Other Muffin Recipes To Try
Blueberry Chocolate Chip Muffins
- 2 ¼ cups All-purpose flour
- ¾ tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ teaspoon Ground cinnamon
- 1 cup White granulated sugar
- ¾ cup Mini chocolate chips plus extra to top the muffins
- ½ cup Unsalted butter melted and cooled
- 2 Large eggs room temperature
- ¼ cup Sour cream room temperature
- 1 cup Buttermilk room temperature
- 2 teaspoon Pure vanilla extract
- 1 cup Wild blueberries I used frozen. You can also use fresh. Plus extra to top the muffins.
- ½ tablespoon All-purpose flour
- Coarse sugar Plus extra to top the muffins
- In a large bowl, sift the flour. Add the baking soda, baking powder, salt, ground cinnamon, and sugar. Set aside.2 ¼ cups All-purpose flour, ¾ tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, ¼ teaspoon Ground cinnamon, 1 cup White granulated sugar, ¾ cup Mini chocolate chips
- In a separate bowl, mix melted butter, eggs, sour cream, buttermilk, and vanilla. In a small bowl, mix the blueberries and ½ Tablespoon of flour.½ cup Unsalted butter, 2 Large eggs, ¼ cup Sour cream, 1 cup Buttermilk, 2 teaspoon Pure vanilla extract, 1 cup Wild blueberries, ½ tablespoon All-purpose flour
- Pour the wet ingredients into the dry. Use a rubber spatula to fold the batter. Fold it ¾ths of the way, then add in the blueberries. Mix until just combined. It is very important to not over mix the batter.
- Cover the batter with plastic wrap. Let it sit for 45 minutes. Preheat the oven to 425°F. Line a 12 cup muffin tin with 6 liners. Separate out the liners between the 12 holes. You get a better rise to your muffins tin way.
- Use a 3 Tablespoon cookie scoop to scoop the batter into the 6 liners. Top with extra chocolate chips, wild blueberries, and a sprinkle of coarse sugar.Coarse sugar
- Bake for 5 minutes. Lower the oven to 375°F. Bake for another 10-12 minutes until a toothpick inserted comes out clean.
- Let the muffins sit for 10 minutes before transferring to a cooling rack.