Blueberry Chocolate Chip Muffins

5 from 6 votes

These easy to make blueberry chocolate chip muffins are very soft and tender. They are made using frozen wild blueberries and mini chocolate chips.

Prep Time20

Cook Time20

Resting Time45

Total Time1 25

Servings: muffins

Calories: 306kcal

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.

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.

High altitude baking- Add an extra 2 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.