30-Minute Blueberry Chocolate Chip Muffins

a dozen blueberry chocolate chip muffins on a cooling rack
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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. 🙂

blueberry chocolate muffins with a bite on an elongated blue and white plate

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.
mise en place. measured ingredients for making blueberry chocolate chip muffins

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 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!). 🙂
blueberry chocolate muffins on a cooling rack

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!

muffin tin is lined with muffin liners every other muffin cavity

STEP 1. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) to 375℉ / 190℃ .

Measure your ingredients and ensure that your buttermilk, sour cream, and eggs are at room temperature.

If you are using muffin liners, you don’t have to grease your muffin/cupcake tin. Otherwise, brush butter into the cavities and then dust them with flour. A baking pan spray works well too.

TIP: Muffins rise better when every other muffin cavity is filled. This is completely optional and baking them all 12 together in one pan is okay.

all the dry ingredients for the recipe are mixed with a whisk in a large, clear bowl

STEP 2.  In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.

a stainless bowl containing all the liquid ingredients for this recipe

STEP 3. In another large bowl or liquid measuring cup, whisk together the liquid ingredients: buttermilk, melted butter, oil, sour cream, eggs, and vanilla extract until completely combined.

dry and wet ingredients in a clear bowl, ready to be mixed together

STEP 4. Make a well in the center of your flour mixture. Pour the wet ingredients into the well.

a mixed but not completely smooth muffin batter in a a clear mixing bowl

STEP 5. Using a rubber spatula, mix gently until almost combined. It should not be completely smooth so don’t overmix or you’ll get tough and dense muffins.

blueberry and chocolate chips are added into the bowl of batter with a white spatula

STEP 6. Fold in the blueberries and chocolate chips, being careful not to overwork the batter.  

finished blueberry and chocolate chip batter in a clear bowl

NOTE: The muffin batter can be stored, covered in the fridge for up to 24 hours before baking.

muffin batter in every other muffin tin cavity helps make the muffin rise better

STEP 7.  Scoop about 100g (about 1/3 cup) of batter into every other muffin cavity. The batter should fill up to the top.

Sprinkle 1 to 2 tsps of demerara sugar (or just white granulated sugar if you don’t have one) evenly over each muffin.

a close-up photo of a blueberry chocolate chip muffins on a baking tin

STEP 8. Bake until muffins are light golden brown and a toothpick inserted into the center of a muffin comes out with a few crumbs (avoid the gooey blueberries and chocolate chips), about 20-23 minutes.

Let the muffins cool in the tin for about 5 minutes before gently transferring them to a wire rack to cool for a few more minutes before serving.


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.

❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, I would love to know! ❤️

Rate the recipe and leave a comment below. Or tag @thebakeologie on Instagram and hashtag it #bakeologie !

a dozen blueberry chocolate chip muffins on a cooling rack

Blueberry Chocolate Chip Muffins

Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Yield: 12 muffins
Author: trish
Soft blueberry chocolate chip muffins with a cafe-style crunchy sugar on top. A fuss-free, quick and easy recipe, ready in about 30 minutes! You don’t even need a mixer, just your bowl, a whisk, and a spatula. 
Print Recipe Pin Recipe

Ingredients

  • 334g (2 ⅔ cup) all-purpose flour
  • 2 tbsp baking powder
  • ¼ tsp baking soda
  • 200g (1 cup) white granulated sugar
  • 1 tsp fine salt I use sea salt
  • 180g (¾ cup) buttermilk * see notes for substitution
  • 70g (⅓ cup) melted unsalted butter
  • 75g (⅓ cup) neutral-tasting oil I use canola
  • 60g (¼ cup) sour cream preferably at least 14% milk fat
  • 100g (2 large) eggs weight is without shell
  • 1 tsp pure vanilla extract
  • 200g fresh blueberries (frozen is ok too, no need to thaw)
  • 85g (½ cup) chocolate chips
  • demerara sugar for topping (optional)

Instructions 

  • PREP. Position an oven rack in the middle of the oven and preheat oven (convention oven, no fan) to 375℉ / 190℃ .
    Measure your ingredients and ensure that your buttermilk, sour cream, and eggs are at room temperature.
    If you are using muffin liners, you don’t have to grease your muffin/cupcake tin. Otherwise, brush butter into the cavities and then dust them with flour. A baking pan spray works well too.
    TIP: Muffins rise better when every other muffin cavity is filled. This is completely optional and baking them all 12 together in one pan is okay.
  • In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.
    334g (2 ⅔ cup) all-purpose flour
    2 tbsp baking powder
    ¼ tsp baking soda
    200g (1 cup) white granulated sugar
    1 tsp fine salt
  • In another large bowl or liquid measuring cup, whisk together the liquid ingredients: buttermilk, melted butter, oil, sour cream, eggs, and vanilla extract until completely combined.
    180g (¾ cup) buttermilk *
    70g (⅓ cup) melted unsalted butter
    75g (⅓ cup) neutral-tasting oil
    60g (¼ cup) sour cream
    100g (2 large) eggs
    1 tsp pure vanilla extract
  • Make a well in the center of your flour mixture. Pour the wet ingredients into the well.
  • Using a rubber spatula, mix gently until almost combined. It should not be completely smooth.
  • Fold in the blueberries and chocolate chips, being careful not to overwork the batter.  
    200g fresh blueberries
    85g (½ cup) chocolate chips
  • Scoop about 100g (about 1/3 cup) of batter into every other muffin cavity. The batter should fill up to the top. Sprinkle 1 to 2 tsps of demerara sugar (or just white granulated sugar if you don’t have one) evenly over each muffin.
  • Bake until muffins are light golden brown and a toothpick inserted into the center of a muffin comes out with a few crumbs (avoid the gooey blueberries and chocolate chips), about 20-23 minutes.
    Let the muffins cool in the tin for about 5 minutes before gently transferring them to a wire rack to cool for a few more minutes before serving.

Notes

Step-by-step photos: My recipe post contains step-by-step photos and helfpul tips to guide you in making this recipe >>> https://bakeologie.com/30-minute-blueberry-chocolate-chip-muffins/
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result. 
BUTTERMILK SUBSTITUTE: 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.
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.
Tried this recipe?Mention @theBakeologie or tag #Bakeologie!

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