Blueberry Chocolate Chip Muffins

stack of blueberry chocoalte chip muffins on white plate.

5 from 2 votes

Blueberry Chocolate Chip Muffins

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.

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 349kcal

Author: Amanda Smallwood

Ingredients

½ cup unsalted butter melted and cooled
2 cups all purpose flour
1.5 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1-2 tablespoons lemon zest (zest of one large lemon)
⅔ cup granulated sugar
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 extract
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

Instructions

Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
½ cup unsalted butter
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.
2 cups all purpose flour, 1.5 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, 1-2 tablespoons lemon zest, ⅔ cup granulated sugar
In a large measuring cup, combine the cooled butter, yogurt, buttermilk, eggs, lemon juice and vanilla extract. Whisk until well combined.
½ cup plain greek yogurt or sour cream , ½ cup buttermilk , 2 large eggs , 1 tablespoon lemon juice, 1.5 teaspoons vanilla extract
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.
1 cup blueberries, 1 cup 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.
½ cup blueberry jam
Add more batter to each muffin. The cups should be filled to the top of the cupcake wrapper. Sprinkle the batter with coarse sugar.
2 tablespoons 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.

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