These simple Chocolate Chip Blueberry Muffins are fluffy, moist, and eggless! Loaded with fresh blueberries and delicious chocolate chips and topped with a homemade streusel, these make a great breakfast, dessert, or snack!
I'm a big fan of both blueberry muffins and chocolate chip muffins, but chocolate chips and blueberries in one muffin?! These Chocolate Chip Blueberry Muffins had been on my to-do list for quite some time, and after my latest Vegan Blueberry Lemon Muffins and Vegan Chocolate Chip Muffins posts last week, I really needed to experiment on a new recipe!
Whilst I have combined blueberries with lemon and earl grey flavors before (Blueberry Earl Grey Muffins), I wasn't completely sure how these Blueberry Chocolate Chip Muffins would turn out in terms of flavor. But these actually turned out great! These muffins are soft, fluffy, slightly dense, and beautifully combine two delicious muffins flavors in one!
Why You'll Love this Recipe
- The muffins require just 9 ingredients, most of which are basic pantry ingredients.
- The batter is super simple to do, and can be made ahead and refrigerated overnight.
- They require no eggs, and are perfect for those who want to cut down some calories and those with egg intolerance.
- They come with an optional simple homemade streusel topping for an added crunch!
- They are super soft thanks to Greek yogurt and loaded with juicy blueberries and dotted with chocolate chips!
Ingredients and Variations
Flour - All-purpose or cake flour. For best results, always weigh your ingredients using a digital kitchen scale for accuracy.
Baking Powder - Leavening Agent.
Salt - Flavor enhancer.
Vegetable Oil - Use a neutral flavored oil such as canola oil.
Milk - I used semi-skimmed milk. You can also use whole milk or plant-based milk (such as almond milk, soy milk, or oat milk).
Sugar - You can use light brown cane sugar or granulated sugar, whichever you prefer. For this recipe, I used granulated sugar. You can also reduce the amount of sugar to ¾ cup if you wish.
Yogurt- For this recipe, I used low-fat, plain Greek Yogurt but you can use any plain low-fat yogurt you have available (or Skyr). You can also replace this with sour cream.
Chocolate Chips - Use your favourite dark chocolate chips.
Blueberries- Use fresh or frozen blueberries.
For the optional streusel topping, you will need unsalted butter, all-purpose flour, brown sugar and granulated sugar.
How to Make Chocolate Chip Blueberry Muffins
- Sift and mix dry ingredients.
- Mix oil and sugar in a stand mixer. Add Greek Yogurt and mix well.
- Add dry ingredients alternating with milk and mix until just combined.
- Fold in blueberries and chocolate chips.
- Cover and chill batter for 30 mins (up to overnight).
- Prepare the streusel topping: melt butter, add flour and sugars and stir until a crumble forms.
- Preheat the oven and line a muffin pan with muffin liners.
- Fill muffin liners all the way to the top (or ¾ full for a smaller muffin) and top with 1-2 tsp. of streusel.
- Bake at 220°C (428F) for 7-8 minutes. Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes.
- Cool for 10 minutes in muffin pan, then transfer to a wire rack to cool completely!
How Long Do These Muffins Keep For? Can They Be Made Ahead?
You can store these blueberry chocolate chip muffins in an airtight container at room temperature for up to 5 days.
You can also freeze these muffins for up to 2 months. Before serving, bring out the muffins from the freezer and let them thaw at room temperature for 5-8 hours.
You can also prepare the batter one day ahead and refrigerate overnight before baking.
Why Are My Muffins Falling Apart?
Make sure to weigh your ingredients using digital kitchen scales for accuracy.
Allow the muffins to cool for at least 10 minutes in the muffin pan before transferring to a wire rack. If you move the muffins whilst still hot, they may fall apart.
Results for this recipe highly depend on using the right amount of ingredients and may vary depending on different oven models, temperatures, and amount of batter used for each muffin.
How do I get Bakery-Style Muffins?
The following are some tips to achieve bakery-style muffins with a high rise:
- Mix your dry ingredients well before adding to the batter to ensure that baking powder is distributed evenly.
- Chill the batter before baking for at least 30 minutes
- Fill muffin liners all the way to the top
- Start baking in a hot oven at a temperature of 220°C (428F) and then, without opening the oven door, decrease the temperature to 175°C (350F) and bake until a skewer inserted into the center comes out clean. Oven temperature (particularly starting to bake at a very hot temperature) is the most important factor in achieving a domed look!
Can I make these Muffins Vegan?
Yes! Simply switch the ¾ cup Greek yogurt with a plant-based milk of your choice and eliminate the ¼ cup milk (so that you will have a total of ¾ cup milk in the batter). For the streusel topping, switch butter to vegan butter (or eliminate streusel topping completely).
You Might Also Like:
Chocolate Chip Blueberry Muffins
Chocolate Chip Blueberry Muffins
- 250 g flour cake or all-purpose (2 cups)
- 2½ tsp. baking powder
- ¼ tsp. salt
- 60 mL vegetable oil (¼ cup)
- 200 g granulated sugar (1 cup)
- 180 g low-fat, plain Greek yogurt or any plain, low-fat yogurt (¾ cup)
- 60 mL milk semi-skimmed or whole (¼ cup)
- 190 g blueberries fresh or frozen (1 cup)
- 60 g dark chocolate chips (approx ⅓ cup)
Streusel Topping (Optional)
- 3 tbsp. unsalted butter melted
- 30 g flour all purpose (¼ cup)
- 1½ tbsp. granulated sugar
- 1½ tbsp. light brown sugar
- Sift and mix flour, baking powder, and salt in a medium-sized bowl and set aside.
- Place vegetable oil and sugar in a large mixing bowl of a stand mixer fitted with the paddle attachment (or use a handheld mixer). Mix on medium speed until combined.
- Add Greek yogurt and mix for 1-2 minutes until well-combined.
- Slowly add dry ingredients in two parts, alternating with milk and mix until just combined. Do not over mix.
- Fold in blueberries and chocolate chips using a spatula and cover and transfer muffin batter to refrigerator for at least 30 minutes (up to overnight). Batter will be slightly thick.
- In the meantime, prepare streusel topping: Melt butter in a microwave-safe bowl. Add sifted flour, granulated and brown sugar and whisk to combine until streusel crumbs form.
- Once batter is chilled, preheat oven to 220°C (428F) and line a muffin tin with muffin liners (or lightly spray with oil).
- Divide batter between muffin pan, filling all the way to the top for a large muffin or ¾ full for a smaller muffin (you should have 10-12 muffins). Top each muffin with 1-2 tsp. of streusel topping.
- Bake for 8 minutes at 220°C (428F). Without opening the oven, decrease the temperature to 175°C (350F) and bake for another 8-12 minutes, until a skewer inserted into the center comes out clean. Baking time depends on muffin size and oven.
- Allow to cool for 5-10 minutes in muffin pan, then transfer to a cooling rack to cool completely.