Soft bakery-style Blueberry Chocolate Chip Muffins studded with fresh juicy blueberries, mini chocolate chips and a streusel topping!
These better-than-the-bakery muffins are going to be a staple in your kitchen. They have a soft tender crumb, with a buttery crisp streusel topping. Every bite is full of tart juicy blueberries and rich sweet chocolate. A match made in heaven, if you ask me!
If you're looking for more blueberry recipes, be sure to try my Blueberry Buckle Cake! It's a sour cream cake filled with plump blueberries and topped with an irresistible crumb topping. Perfect for breakfast, brunch, and dessert!
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Why You'll Love This Blueberry Muffin Recipe
- So easy to make! You mix all the dry ingredients in one bowl and all the wet ingredients in another bowl and then combine everything together. That's really it!
- So moist and tender. A combination of sour cream, buttermilk, oil and plump blueberries, yields a moist and soft crumb.
- Not too sweet. It's the perfect balance of sweetness.
- Freezes incredibly well! It's a great way to keep some on hand for when you're craving it. You can read notes on how to freeze these muffins below in the "storage" section!
Ingredient Notes
Here are some notes about all the ingredients used for these Blueberry Chocolate Chip Muffins. Quantities and full instructions are in the recipe card below!
Blueberry Chocolate Chip Muffins
- All-Purpose Flour (Plain Flour)
- Baking Powder + Baking Soda - Adds lift and creates a light texture.
- Salt - Round out the flavors.
- Cinnamon (optional) - A touch of cinnamon adds flavor.
- White Granulated Sugar - For sweetness and moisture.
- Melted Butter + Oil - Butter adds flavor, while the oil keeps the muffins moist.
- Eggs - Adds structure and helps the batter emulsify.
- Sour Cream - Adds structure and moisture. Make sure to use full-fat sour cream for best results.
- Buttermilk - The acid in the buttermilk creates a fluffy interior crumb and helps the muffins rise.
- Vanilla Extract or Vanilla Paste - For flavor.
- Blueberries - I used fresh blueberries for these muffins.
- Chocolate Chips - I used mini chocolate chips, but you can use regular chocolate chips.
Streusel Topping
- All-Purpose Flour
- Sugar - I'm using granulated white sugar, but you can also use light brown sugar.
- Butter - You can use salted or unsalted.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this Chocolate Chip Blueberry Muffins! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a medium sized bowl, combine all-purpose flour, sugar, baking powder and salt.
Step 2. Combine Wet Ingredients - In a large mixing bowl, whisk together melted butter, oil, eggs, sour cream, buttermilk and vanilla.
Step 3. Sift the dry ingredients into the wet ingredients and mix until there a few flour streaks left.
Step 4. Gently fold in chocolate chips and flour-coated blueberries. Do not overmix! Cover and let muffin batter sit on the counter for 1 hour.
Step 5. Make Streusel - In a small bowl, add flour, sugar and butter. Using your fingertips and work the butter into the mixture until small crumbs form.
Step 6. Scoop and Bake - Line a 12-count muffin pan with muffin liners, alternating every other well. Scoop and fill each liner with batter, overfilling so the batter is higher than the liner. Spoon 1 to 2 tablespoons of streusel over the tops.
Bake at 400ºF (218ºC) for 5 minutes and then lower to 350ºF (180ºC) for 15 to 18 minutes. Enjoy!
💡Tip
For tall bakery style muffins, bake muffins in every other well. The allows more heat to circulate the muffins to help them rise taller as they bake.
Substitutions & Variations
- Blueberries - You can use fresh or frozen blueberries. If you are using frozen, there is no need to thaw them. Feel free to use other berries such as raspberries, blackberries or strawberries!
- Sour Cream - You can easily substitute for full-fat plain Greek Yogurt.
- Buttermilk - I used 2% buttermilk, but any will work. If you do not have buttermilk, you can substitute with regular whole milk.
- Oil - Any neutral oil will do such as canola, avocado, grapeseed or vegetable oil.
- Chocolate Chips - You can use mini or regular chocolate chips. Milk, semi-sweet or dark chocolate will work.
Equipment
- 12 Cup Muffin Pan - I love using this muffin pan by USA Pan (not an affiliate link)!
- Digital Kitchen Scale - This is the exact scale I use. It's so reliable! (not an affiliate link)
Storage
- Room Temperature - Store in an airtight container at room temperature for up to 3 days.
- Refrigerator - Store in an airtight container for up to 5 days in the fridge.
- Freezer - Cool muffins completely, then wrap each muffin in plastic wrap and store in a freezer bag for up to 2 months. Bring to room temperature before enjoying! Takes about 2 hours or so!
Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams, rather than volume, is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients to ensure a smooth batter. This includes the sour cream, buttermilk and eggs.
Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your muffins tough.
Overfill the muffin liners. For tall muffins with domed tops, you'll want to overfill the liners so the batter sits higher than the liners.
FAQ
Although I have not tested these muffins with frozen blueberries, I'm sure you can. Do not thaw them as they will cause bleeding. Just toss them in frozen. The muffins may need a few extra minutes to bake though.
You do not. You can bake all 12 muffins at the same time. They will not be as tall, but they will be just as delicious.
Baking at an initial high temperature promotes the muffins to rise rapidly, creating tall, domed muffins. We then lower the temperature to finish cooking them. I use this same technique to bake my Chocolate Madeleines!
Yes! Use a 1-to-1 cup gluten-free flour blend, such as Bob Mill's or King Arthur.
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📖 Recipe
Blueberry Chocolate Chip Muffins
INGREDIENTS
Blueberry Chocolate Chip Muffins
- 1 ¾ Cups (210g) All-Purpose Flour
- ¾ Cup + 2 Tablespoons (175g) Granulated White Sugar
- 2 ½ Teaspoons Baking Powder
- ¼ Teaspoon Baking Soda
- ½ Teaspoon Cinnamon (optional)
- ½ Teaspoon Fine Sea Salt
- ¼ Cups (56g) Unsalted Butter melted
- ¼ Cup (50g) Neutral Oil (like avocado, canola or vegetable oil)
- 2 Whole Large Eggs room temp
- ½ Cup (113g) Full-Fat Sour Cream room temp
- ½ Cup (113g) Buttermilk (I used 2%) room temp
- 2 Teaspoons Vanilla Extract
- 1 ¼ Cups (180g) Fresh Blueberries, tossed with 1 tablespoon of flour
- ⅔ Cup (118g) Mini Chocolate Chips
Streusel Topping (Optional)
- 6 Tablespoons (45g) All-Purpose Flour
- 3 Tablespoons (37g) Granulated White Sugar
- 2 Tablespoons (28g) Unsalted Butter cold is fine
Instructions
- Combine Dry Ingredients - In a medium sized bowl, combine all-purpose flour, sugar, baking powder, cinnamon and salt. Set aside.1 ¾ Cups (210g) All-Purpose Flour¾ Cup + 2 Tablespoons (175g) Granulated White Sugar2 ½ Teaspoons Baking Powder¼ Teaspoon Baking Soda½ Teaspoon Cinnamon (optional)½ Teaspoon Fine Sea Salt
- Combine Wet Ingredients - In a large mixing bowl, whisk together melted butter, oil, eggs, sour cream, buttermilk and vanilla until well combined.¼ Cups (56g) Unsalted Butter¼ Cup (50g) Neutral Oil (like avocado, canola or vegetable oil)2 Whole Large Eggs½ Cup (113g) Full-Fat Sour Cream½ Cup (113g) Buttermilk (I used 2%)2 Teaspoons Vanilla Extract
- Combine Dry & Wet Ingredients - Sift the dry ingredients into the wet ingredients and combine until there are few flour streaks left. Do not overmix.
- Add Blueberries & Chocolate Chips - In a small bowl, combine blueberries and 1 tablespoon of flour. Then gently fold in the blueberries (with all the flour) and chocolate chips, until just combined. 1 ¼ Cups (180g) Fresh Blueberries, tossed with 1 tablespoon of flour⅔ Cup (118g) Mini Chocolate Chips
- Rest Batter - Cover with a kitchen towel and rest on the counter for 1 hour.
- Make Streusel - In a small bowl, combine flour and sugar. Add the butter, then using your finger tips, work the butter into the mixture until crumbs form.6 Tablespoons (45g) All-Purpose Flour3 Tablespoons (37g) Granulated White Sugar2 Tablespoons (28g) Unsalted Butter
- Preheat Oven - With 15 minutes left of resting the batter, position a rack in the center of the oven and set it to 400ºF (205ºC).Line a 12-count muffin pan with 6 muffin liners, alternating every other well.
- Scoop & Fill - Scoop and fill each liner with batter, overfilling so it sits above the liner. Then top with 1 to 2 tablespoons of streusel. Keep the remaining batter on the counter to bake later.
- Bake - Bake muffins at 400ºF (205ºC) for 5 minutes and then lower the temperature to 350ºF/180ºC (without opening the oven door) and continue baking for 15 to 18 minutes. They are ready when a toothpick inserted in the center comes out with very few moist crumbs.
- Cool - Keep muffins in the pan for 5 to 10 minutes and then transfer to a wire rack to cool. You may need to use a small knife to release the muffins from the pan, as some of the blueberries may stick.
- Continue Baking - Increase the oven temperature back up to 400ºF (205ºC) and continue baking off the remaining batter. You should be able to bake off 3 or 4 more muffins. Enjoy!
Andrea says
I tried this recipe adding raspberries and the result was fantastic! Soft heart and light external crunchiness, delicious!
Lisa says
Hi Andrea, thank you so much for your wonderful review! I'm so happy you enjoyed this recipe!😊
Mike says
Straight forward, easy and delicious. Ty.
Lisa Flinn says
I'm so happy you enjoyed these blueberry muffins! Thank you for trying the recipe and for your review! 😊