These simple Blueberry Chocolate Chip Muffins combine the rich, indulgent flavour of chocolate chips with the sweet and tangy burst of juicy blueberries.
We love making these Blueberry Chocolate Chip Muffins. They are super easy to make with just eight ingredients, one bowl and no electric whisk required. If you are a blueberry muffins fan, you will enjoy them even more with the delicious addition of chocolate chips.
They can be enjoyed as a quick and delicious breakfast on the run, a lovely afternoon snack, or even as a dessert.
If you love baking muffins, you have to check out my Nutella Muffins recipe. They're sooo delicious!
Why You'll Love This Recipe
- This recipe is easy to make and requires only one bowl, so you'll have less cleaning up to do.
- Moist, fluffy and full of flavour.
- The muffins are made with vegetable oil instead of butter, so there is no need to wait for the butter to soften to room temperature.
Note: The full quantities are shown in the recipe card below.
Flour - use self-raising flour (also known as self-rising flour).
Brown sugar - use soft brown sugar.
Milk - use full-fat milk.
Oil - use either sunflower or canola oil.
Egg - use a large egg.
Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
Blueberries - use fresh blueberries. If using frozen blueberries, add them straight to the batter without thawing them to prevent purple streaks.
Chocolate chips - use dark chocolate or milk chocolate baking chips found in the baking aisle at the supermarket.
Step by Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Add the sugar, vegetable oil, milk and vanilla extract to a large mixing bowl and mix until combined. Add the egg and mix well.
2. Fold in the flour and mix until just combined. A few lumps are ok!
3. Add the blueberries and chocolate chips.
4. Mix until just combined. Try not to overmix; otherwise, the muffins will become dense.
FAQs & Expert Tips
Yes, you can use frozen blueberries. Add them straight to the batter without thawing them first, as the juice will run and cause a purple muffin.
We love to use dark chocolate baking chips (Cadbury). You could also use white or milk chocolate baking chips. If you can't find baking chips, then use a chocolate bar and cut it into tiny pieces.
The muffins are best eaten on the day they are baked but can also be stored in an airtight container for up to 3 days. Reheat them in the microwave for a few seconds before eating.
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Blueberry Chocolate Chip Muffins
- 12-hole muffin tin
- 12 muffin cases
- 125 g soft brown sugar
- 80 mls vegetable oil (⅓ cup), such as sunflower or canola oil
- 125 mls full cream milk (½ cup)
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 250 g self-raising flour, sifted
- 100 g blueberries, fresh or frozen, note 1
- 90 g dark chocolate chips, note 2
- Preheat the oven to 160℃ fan/180℃ and line a 12-hole muffin tin with cases.
- Add the brown sugar, vegetable oil, milk and vanilla extract to a large mixing bowl. Whisk together until combined. Add the egg and whisk until combined.
- Add the sifted flour and fold into the mixture until just combined (a few lumps are ok). Stir in the chocolate chips and the blueberries. (Optionally reserve a few chips and blueberries to stick into the tops of the batter before baking).
- Spoon the batter into the cases and bake in the oven for 15-20 minutes until a toothpick inserted into the middle comes out clean. The baking time may differ depending on the size of the muffins and the oven being used.
- After baking, let the muffins cool completely on a rack before enjoying.