Blueberry Chocolate Chip Muffins
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5 from 2 votes

Blueberry Chocolate Chip Muffins

Homemade soft fluffy muffins made with fresh blueberries and chocolate chips. Bake them for breakfast or dessert, a summer favorite.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Muffins
Cuisine: Breakfast
Servings: 12 muffins
Author: Melanie - Gather for Bread


  • 1/2 cup 8 tablespoons butter, softened
  • 3/4 cup granulated sugar I used Organic Sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup milk
  • 2 cups all-purpose flour or white whole wheat flour
  • 1 cup mini chocolate chips
  • 1 cup frozen blueberries
  • 2 teaspoons of flour


  • Preheat the oven to 425°F. Lightly grease a standard-size muffin pan or line with muffin cups and spray the muffin cups with cooking spray.
  • Beat together the butter and sugar until fluffy. Beat in the eggs. Stir in the milk and vanilla just until combined. Scrape down the bowl.
  • In a small bowl combine the flour, baking powder, salt. Add to the creamed mixture and mix until fully combined. Do not over mix. Stir in the chocolate chips. Add the blueberries with the flour to help the blueberries not to sink while baking.
  • Scoop the batter into the muffin cups to close to full. Bake muffins for about 5 minutes. Lower oven temperature to 350. Continue to bake 12-15 minutes or until a toothpick inserted into the center of one comes out clean.