These blueberry chocolate chip muffins are fluffy, full of fresh blueberries and loaded with mini chocolate chips. For an extra bit of blueberry flavor, we've added a dollop of blueberry jam to the middle of the muffin. The muffins come together quickly and you can mix them up with simple ingredients all in one bowl.
❤️ Why You'll Love This Recipe
Our Chocolate Blueberry Muffins have some serious blueberry flavor and are truly next level with the added mini chocolate chips. These muffins can be mixed up and in the oven in less than 15 minutes. Our step by step directions will guide you through the recipe and you will have delicious chocolate blueberry muffins for your next busy school morning or leisurely weekend brunch.
- mini chocolate chips - use a high quality brand such as Ghiradelli
- buttermilk - adds moisture and flavor to the muffins
- plain yogurt - supports a moist, tender muffin structure
- blueberries - use fresh blueberries for this recipe
- blueberry jam - each muffin has a dollop of blueberry jam in the middle creating a seriously blueberry filled muffin - I used Blueberry Jam from Bonne Maman for this recipe
Be sure to see the recipe card for the full list of ingredients and detailed instructions.
Combine dry ingredients and lemon zest in a large mixing bowl. Whisk to combine.
In a large measuring cup, combine the liquid ingredients and whisk until well combined.
Mix the wet ingredients into the dry ingredients.
Fold in the blueberries and mini chocolate chips.
Fill each muffin cup ½ way. Top with one teaspoon of blueberry jam.
Cover the jam with additional muffin batter. Sprinkle batter with a few extra blueberries and a pinch of coarse sugar.
Bake muffins at 425° for five minutes. Lower the oven temperature to 375° and bake muffins for an additional 15-18 minutes. Remove muffins from the oven and allow to cook slightly before serving.
Hint: Make sure that all of your muffin ingredients are at room temperature before you start mixing the batter together.
🤓 Expert Tips
Make the Batter Ahead of Time: I really like to mix my muffin batter up at night and store it in the refrigerator. In the morning, it takes little to no time to bake up a batch of perfect blueberry muffins.
Bake at a higher temperature for the first five minutes: If you want muffins that are extra tall and fluffy, bake your muffins at 425° for the first five minutes. Then, lower the temperature to 375° and allow the muffins to finish baking.
📦 How to Store Muffins
Leftover muffins should be stored in the refrigerator in an airtight container for 2-3 days. You can also freeze the muffins in an air tight container for up to 2 months.
⭐️ Recipe FAQs About
There are a couple of tricks to making sure that muffins are light and fluffy. First, you want to be sure that your liquid ingredients are all at room temperature and that your baking soda and baking powder are both fresh. Baking muffins at a higher temperature for the first five minutes also supports a light and fluffy muffin texture.
The secret to making moist muffins is adding ingredients that will help the recipe to maintain moisture. Ingredients like yogurt, sour cream, butter and buttermilk will all add moisture to a finished recipe. It is also important to follow the recipe instructions and take the muffins out of the over right when they are finished baking. Over baking muffins will cause them to lose their moisture and dry out.
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Blueberry Chocolate Chip Muffins
- ½ cup unsalted butter melted and cooled
- 2 cups all purpose flour
- ⅔ cup granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 large lemon zested
- ½ cup plain greek yogurt or sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1 tablespoon lemon juice use the lemon that you zested
- 1.5 teaspoons vanilla
- 1 cup blueberries fresh but frozen in a single layer for 30-45 minutes
- 1 cup mini chocolate chips
- 2 tablespoons coarse sugar for sprinkling on the muffin tops
- ½ cup blueberry jam such as Bonne Maman
- Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
- Line your muffin pan (12 cups) with cupcake wrappers.
- In a large mixing bowl, combine the flour, sugar, lemon zest, baking powder, baking soda and salt. Whisk to combine.
- In a large measuring cup, combine the cooled butter, yogurt, buttermilk, eggs, lemon juice and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Gently fold in the blueberries and mini chocolate chips.
- Use a large cookie scoop to add batter to the muffin pan. Fill each muffin cup halfway.
- Place 1 teaspoon of blueberry jam onto each muffin.
- Add more batter to each muffin. The cups should be filled to the top of the cupcake wrapper. Sprinkle the batter with coarse sugar.
- Bake muffins at 425° for 5 minutes. Lower the temperature to 375° and bake for an additional 16-18 minutes or until the edges are golden brown and the middles are baked through.
- Remove muffins from the oven and allow the muffins to cool.