30-Minute Blueberry Chocolate Chip Muffins

Soft blueberry chocolate chip muffins with a fresh flavor from blueberries and a boost of sweetness from the chocolate chips and crunchy sugar tops. These are so quick and easy, ready in about 30 minutes. And you don’t even need a mixer – just your bowl, a whisk, and a spatula!

Looking for more muffin recipes? You might want to try these small batch banana muffins and triple chocolate muffins. 🙂

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Ingredients & Substitutions

Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)

The ingredients listed below make 12 blueberry chocolate chip muffins.

PRODUCE:

• blueberries. 200 grams, preferably fresh blueberries. If using frozen blueberries, you don’t need to thaw them.

REFRIGERATED:

• buttermilk. 180g (¾ cup) of buttermilk. Needs to be at room temperature so take it out from the fridge about an hour before baking.

Couldn’t find buttermilk? Mix 1 tablespoon vinegar or lemon juice mixed into 1 cup (230ml) of milk. Let this mixture stand for 10 to 15 minutes, until it thickens very slightly and curdles, before measuring the amount of buttermilk indicated in the recipe.

• melted butter. 70g (⅓ cup) – Always use unsalted butter for baking so you can control the amount of salt.

• sour cream. 60g (¼ cup) sour cream preferably at least 14% milk fat, at room temperature.

• eggs. 2 large eggs or about 100 grams by weight (without shell.) Needs to be at room temperature.

PANTRY:

• all-purpose flour. You need 334g (2 ⅔ cup). Can’t recommend enough on measuring flour by weight instead of by cups!

• baking powder. 2 teaspoons

• baking soda. ¼ tsp baking soda

• salt. I use fine seat salt – 1 teaspoon.

• sugar. You need 200g (1 cup) of white granulated sugar.

• oil. 75g (⅓ cup) of any neutral-tasting oil. Examples are canola oil and grapeseed oil.

• vanilla extract. 1 teaspoon

• chocolate chips. You need 85g (½ cup) semi-sweet chocolate chips but you can change this to milk, dark, or a combination, if that is your preference.

• demerara sugar for sprinkling (optional). This will be used as a garnish on top of the muffins before baking to make a crunchy, sweet topping. The grains of demerara sugar are much larger than regular granulated sugar so it does not dissolve easily. If you can’t find demerara, use regular granulated sugar in equal quantities.

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Recommended Tools

Here are a few handy tools I used to make these blueberry chocolate chip muffins. As an Amazon Associate, I may earn from qualifying purchases without a cost to you.

• Muffin pan/ cupcake pan

• Muffin liners. (you need 12 for this recipe) I love these tulip muffin liners, just like in bakeries.

• digital food scale. If you’re still using cups to measure your flour, it’s time to switch to a scale. Too much flour in any recipe will give you dry baked goods. A scale will give you accurate and consistent results! I have several scales but I always use this one because it has several fun colors (pink and green!). 🙂

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How to Make Blueberry Chocolate Chip Muffins

Making these muffins is so quick and fuss-free. It’s basically mixing all the dry ingredients in a bowl and the wet ingredients in another bowl, then put them together. No stand mixer or had mixer required. Easy peasy!

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Baker’s Notes

• Couldn’t find buttermilk? Mix 1 tablespoon vinegar or lemon juice mixed into 1 cup (230ml) of milk. Let the milk stand for 10 to 15 minutes, until it thickens very slightly and curdles. From this mixture, measure the amount of buttermilk indicated in the recipe.

• Both fresh or frozen blueberries work perfectly in this recipe. Generally, fresh blueberries will give a slightly better result, however, the cost of fresh blueberries can be a lot higher than frozen. Either way, you’ll have delicious baked muffins!

• When using frozen blueberries, there’s no need to defrost the blueberries first.

• You can use milk, dark or white chocolate chips (or a combination!)

• Be careful not to over mix your batter – gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. Over mixing may result in tougher, more dense muffins.

• For fluffy and moist muffins: The secret is to not overmix and overbake the muffins! Ovens vary so check if your muffins are done about 3 minutes before the indicated time in the recipe. Add another 2-3 minutes if the batter is still raw in the middle.

• Make ahead. The muffin batter can be stored, covered in the fridge for up to 24 hours before baking.

• Storage and Reheating. These blueberry chocolate chip muffins are best eaten the day they are made, but they can be stored in an airtight container in the fridge for up to 2 days. Warm them in the microwave for 10 seconds.

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