Chocolate makes everything better, and blueberry muffins are no exception! For days when you can't decide between fruity or chocolatey, say hello to blueberry chocolate chip muffins!
Just when you thought you didn't need another blueberry muffin recipe, these blueberry chocolate chip muffins swooped in and proved you wrong. Simultaneously fruity and chocolatey, moist and tender, soft and crispy, these muffins have it all! They're easy to make, kid and adult approved, and just so dang delicious.
And just in case you do in fact need another blueberry muffin recipe, don't miss my Small Batch Blueberry Muffins with Streusel Topping or my lemony Mini Blueberry Muffins!
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Why This Recipe Works
There are loads of reasons to love these muffins, such as:
- Texture - The texture of these muffins is absolute perfection. The crumb is tender, yet the batter is sturdy enough to handle all of the fresh berries and chocolate that we're stuffing into these muffins!
- Flavor - Chocolate and berries go together like peanut butter and jelly. The rich chocolate and sweet blueberry flavors are enhanced by a hint of cinnamon and a bit of vanilla.
- Sugared Topping - I'm normally a big fan of streusel topping on muffins, but I'm crushing hard on the sugared tops of these muffins. A sprinkling of turbinado sugar creates a deliciously crispy sugared muffin top!
- Make Ahead - To make mornings even easier, you can make the batter the night before and chill it overnight in the fridge. In the morning just scoop the batter into a muffin tin and bake the muffins. Easy peasy!
Ingredient Notes & Substitutions
Butter - A bit of melted, unsalted butter adds delicious flavor and necessary fat to the muffin batter.
Vegetable Oil - A bit of oil helps to create a tender muffin batter. Feel free to substitute another neutral oil, like canola oil.
Sour Cream - Sour cream adds moisture to the muffin batter, and its acidity activates the baking soda. I find full-fat sour cream to be best for baking, though you can substitute low-fat sour cream or even Greek yogurt if you prefer.
Fresh Blueberries - Fresh blueberries are best, since they won't add too much extra moisture or blue-green streaks of color to the batter. For the best flavor and distribution of berries throughout the muffins, look for small, deeply blue berries.
Chocolate Chips - I think that semi-sweet chocolate chips pairs well with the sweetness of the blueberries, but you can substitute bittersweet or milk chocolate chips to suit your preferences.
Turbinado Sugar - Turbinado sugar is a lightly processed form of cane sugar. It has a light brown color and subtle caramel flavor, and it's crystals are larger than granulated sugar (more like kosher salt). Its larger crystals and sweet caramel-molasses flavor adds a sweet crunch to the tops of the muffins. I use Sugar in the Raw brand turbinado sugar, which can be found with other types of sugar in the baking aisle at most grocery stores. You can substitute demerara sugar, muscovado sugar, or a 50/50 mixture of white and brown sugars.
See recipe card at the bottom of this post for full ingredient list and measurements.
Special Equipment
In addition to essential baking equipment (like a mixing bowl and whisk), I recommend some special tools for making this recipe.
- Standard muffin pan, for baking the muffins. You could also use a mini muffin pan to bake 48 mini muffins.
- Paper muffin liners, for ensuring the muffins don't stick to the pan.
- Cookie scoop (1 ½ Tablespoons or 3 Tablespoons size), for portioning the batter into the muffin liners. This tool is optional but helpful.
Step-By-Step Recipe Instructions
Step 1: Make the muffin batter. Melt the butter, then set it aside to cool slightly.
Step 2: Whisk together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
Step 3: Add vegetable oil and both sugars to butter and whisk to combine. Add egg and whisk to combine. Add sour cream, milk, and vanilla and whisk one more time until the mixture is well blended.
Step 4: Add the flour mixture to the butter mixture and gently fold the dry ingredients into the wet ingredients just until blended.
Step 5: Add the blueberries and chocolate chips to the bowl and fold them into the batter. Chill the batter for one hour or overnight in the fridge.
Step 6: Line wells of a standard muffin pan with paper liners. Divide the muffin batter evenly into the paper liners so that they are ¾ full.
Step 7: Sprinkle ¼ teaspoon of turbinado sugar over each muffin.
Step 8: Bake the muffins at 425°F for 5 minutes, then turn down the oven temperature to 350°F and continue to bake the muffins for another 20 to 25 minutes.
See recipe card at the bottom of this post for detailed recipe instructions.
Allison's Top Tips
For the best muffin texture, don't skip chilling the muffin batter before baking. Chilling the batter gives the flour more time to hydrate, which leads to more tender muffins with taller domed tops.
A cookie scoop is the perfect tool for portioning batter into the muffin pan. Two level scoops of batter using a 1 ½ Tablespoon cookie scoop is perfect for each muffin.
This recipe calls for first baking the muffins for 5 minutes at 425°F (218°C) before turning the oven down to 350°F (177°C) and continuing to bake the muffins. Starting the bake in a very hot oven helps to create beautifully domed muffin tops, and turning the temperature down after 5 minutes ensures that the tops of the muffins don't burn before the centers finish baking.
About 10 to 15 minutes after removing the muffins from the oven, carefully remove the still warm muffins from the muffin pan and transfer them to a wire rack to cool completely. This will help to ensure that the muffin bottoms don't become soggy.
Recipe FAQs
Failing to measure ingredients correctly, over mixing the batter, and over baking the muffins are the three main causes of dry muffins. Be sure to measure your ingredients accurately, take caution not to over mix the muffin batter (stop mixing as soon as all of the flour is combined), and check your muffins frequently (through the oven door using the light without opening the oven door) to avoid these common mistakes.
Just like the best chocolate chip cookies use a mix of white and brown sugar, I find it best to use a mix of brown and white sugars when baking muffins, since they impact the texture and flavor or baked goods differently. In addition to sweetness, brown sugar adds a bit of moisture and caramel flavor to the muffin batter. White sugar creates a lighter crumb and a hint of crispness. For the perfect blend of moisture, structure, and flavor, use both sugars!
A hot-from-the-oven muffin will fall apart if you try to immediately remove it from the muffin tin, but letting muffins cool completely in the pan can lead to soggy bottoms, since the heat from the muffins becomes trapped in the bottom of each well. Let the muffins cool in the pan for about 10 minutes so that they can cool slightly and set, them carefully remove the still-warm muffins from the pan and transfer them to a wire rack to cool completely.
Storage Instructions
Room Temperature: Muffins are best on the day they are baked, though leftovers can be stored in an airtight container at room temperature for up to 3 days.
Freezing: Muffins can also be frozen, stored in an airtight container, for up to 1 month.
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Recipe
Blueberry Chocolate Chip Muffins
Special Equipment
- standard muffin pan
- Paper muffin liners
- Large (3 Tablespoons) cookie scoop optional
Ingredients
Muffin Batter:
- 3 Tablespoons (42 grams) unsalted butter
- 1 ¾ cups (218.75 grams) all-purpose flour
- 1 ½ teaspoon (6 grams) baking powder
- ¾ teaspoon (1.5 grams) ground cinnamon
- ⅜ teaspoon (1.5 grams) baking soda
- ¼ teaspoon (1.5 grams) salt
- 3 Tablespoons (41 grams) vegetable oil
- ⅜ cup (75 grams) granulated sugar
- 3 Tablespoons (36 grams) dark brown sugar
- 1 large egg + 1 yolk
- 3 Tablespoons (36 grams) sour cream
- 4 ½ ounces (127.57 grams) milk
- 1 teaspoon (4 grams) vanilla extract
- 1 ¼ cups (185 grams) fresh blueberries
- ¾ cup (135 grams) semi-sweet chocolate chips
- 1 Tablespoon (12 grams) turbinado sugar
Instructions
Make the Muffin Batter.
- Melt the butter in a large bowl in the microwave or on the stove. Set the melted butter aside to cool slightly while you move on to the next step.
- In a medium bowl, add flour, baking powder, cinnamon, baking soda, and salt and whisk to combine. Set aside.
- To the melted butter add vegetable oil and both sugars. Whisk to combine. Add egg and yolk and whisk to combine. Add sour cream, milk, and vanilla and whisk one more time until the mixture is well blended.
- Add the flour mixture to the butter mixture and gently fold the dry ingredients into the wet ingredients just until blended. Do not over mix the batter.
- Add the blueberries and chocolate chips to the bowl and fold them into the batter.
Chill the Batter.
- Cover the bowl with a lid or plastic wrap and refrigerate the batter for one hour or up to overnight.
Bake the Muffins.
- When you're ready to bake, preheat the oven to 425°F (218°C). Line a muffin pan with six paper liners.
- Divide the muffin batter evenly into the prepared muffin pan so that the paper liners are ¾ full. (I love to use a cookie scoop for portioning the batter into the muffin pan and find that two level scoops of batter using my 1 ½ Tablespoon cookie scoop is perfect for each muffin.)
- Sprinkle ¼ teaspoon of turbinado sugar over each muffin.
- Bake the muffins at 425°F (218°C) for 5 minutes, then turn down the oven temperature to 350°F (177°C), keeping the muffins in the oven and without opening the oven door. Continue to bake the muffins until the tops are golden and spring back when gently poked, 20 to 25 minutes more.
- Let the muffins cool in the pan on a wire rack for 10 to 15 minutes. Then carefully remove the still-warm muffins from the pan and transfer them to the wire rack to cool completely.
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