Blueberry Chocolate Chip Muffins

A sliced muffin on a tray next to a knife and other muffins.

5 from 1 vote

Blueberry Chocolate Chip Muffins

These easy blueberry chocolate chip muffins are moist and tender, with fresh blueberries and rich chocolate in every bite, plus a delightfully crisp sugared topping.

Prep Time25

Cook Time30

Chill Time1

Total Time55

Course: Breakfast

Cuisine: American

Servings:

Calories: 254kcal

Author: Allison Ferraro

Equipment

standard muffin pan
Paper muffin liners
Large (3 Tablespoons) cookie scoop optional

Ingredients

Muffin Batter:

3 Tablespoons unsalted butter
1 ¾ cups all-purpose flour
1 ½ teaspoon baking powder
¾ teaspoon ground cinnamon
⅜ teaspoon baking soda
¼ teaspoon salt
3 Tablespoons vegetable oil
⅜ cup granulated sugar
3 Tablespoons dark brown sugar
1 large egg + 1 yolk
3 Tablespoons sour cream
4 ½ ounces milk
1 teaspoon vanilla extract
1 ¼ cups fresh blueberries
¾ cup semi-sweet chocolate chips
1 Tablespoon turbinado sugar

US Customary - Metric

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.

Notes

Storage: 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.

Mini Muffins - You can also use this recipe to bake 48 mini muffins in a mini muffin pan. Adjust the baking time to 4 minutes at 425°F then 10-12 minutes at 350°F.

Nutrition