Blueberry Chocolate Chip Muffins
on Aug 11, 2025
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Quick and easy blueberry chocolate chip muffins made in one bowl in just 25 minutes. Moist, fluffy, and packed with fresh blueberries and melty chocolate chips, they’re perfect for breakfast, snacks, or lunchboxes.
If you love those little blueberry chocolate chip muffins from the store, you’re going to love this easy recipe! These muffins come together in just one bowl and bake up in 25 minutes. They’re super moist, fluffy, and taste like little mini bakery muffins. They’re perfect to batch make to serve on those busy mornings and hold up well in a lunchbox or snackbox for school.
If you love these muffins, you’ll also love these soft banana blackberry muffins, flourless peanut butter chocolate chip muffins, and moist cinnamon apple donut muffins as well! They’re all mini-sized and perfect for bite-sized snacks and treats!
Table of Contents
What You’ll Need
Here is what you’ll need to make these blueberry chocolate chip muffins:
- Yogurt: Adds the perfect touch of moisture to the muffins. You can use plain whole milk or plain Greek yogurt.
- Eggs: Used as a binder to help the muffins maintain their shape.
- Oil: For added moisture in the muffins. I used avocado oil, but any type of neutral-tasting oil will work as well.
- Maple Syrup: The main source of sweetness for these muffins.
- Flour: I used all-purpose for the lightest, bouncy texture.
- Baking Powder: Leavening agent to allow the muffins to rise.
- Salt: To balance the flavors in the muffins.
- Vanilla Extract: For added flavor and to bring out the sweetness of the muffins.
- Blueberries/Chocolate Chips: For bursts of sweetness in every bite!
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Yogurt: Yogurt may be replaced with dairy-free plain yogurt.
- Flour: All-purpose flour may be replaced with gluten-free all-purpose flour like the King Arthur brand. I have not tested other flour varieties for these muffins, but note that a different type of flour will alter the texture.
- Eggs: The eggs may be replaced with a liquid egg replacer like the brand Just Egg.
- Oil: The oil may be replaced with equal parts melted butter. If using melted butter, make sure that the butter is cooled before adding it to the mixture to prevent it from seizing up and forming clumps.
- Maple Syrup: The maple syrup may be substituted with equal parts honey (if preparing these muffins for little ones over the age of 1).
Step By Step Instructions
STEP 1: Add the yogurt, eggs, maple syrup, oil, and vanilla extract to a bowl and whisk until it is combined into a smooth custard (Images 1 & 2).
STEP 2: To the same bowl, add the flour, baking powder, and salt and mix until combined. It is okay if there are a few small lumps in the batter (Images 3 & 4).
STEP 3: Add in the blueberries and mini chocolate chips and gently stir them into the mixture until they are incorporated (Images 5 & 6).
STEP 4: Spoon about 1 tablespoon of the batter into each cup of a mini silicone muffin pan (Image 7). Note: If you are using a metal muffin pan, grease the pan beforehand so that the muffins do not stick. Sprinkle extra mini chocolate chips on top of the muffins if desired.
STEP 5: Bake the muffins for 15 minutes, or until a knife inserted comes out clean (Image 8). Let them cool completely before removing them from the pan.
Storage Instructions
Once cooled, store the blueberry chocolate chip muffins in an airtight container at room temperature for up to 2 days or up to 5 days in the fridge. To freeze, store in a freezer-safe Ziploc bag for up to 3 months. To reheat, microwave the muffins for about 15 seconds, or until warmed through.
Tips For Success
- Do not overmix the batter when combining the wet and dry ingredients. It is okay if there are a few small lumps in the batter, but avoid overmixing to prevent a dense muffin texture.
- Use mini-sized blueberries and not large or jumbo-sized blueberries so that they do not overpower the mini muffins.
- I used a silicone mini muffin pan so that the muffins pop right out once baked, but if you are using a metal mini muffin pan, make sure to grease the pan beforehand so that the muffins do not stick.
Recipe FAQs
Yes! To make them into full-sized muffins, bake for about 20 to 23 minutes, checking for doneness with a toothpick or knife.
Yes! Frozen blueberries work well, just don’t thaw them before mixing to prevent the batter from turning blue.
Other Blueberry Recipes You’ll Love
Banana Blueberry Oatmeal Muffins
Healthy Blueberry French Toast Bake
Berry Bliss Balls
Waffles For Babies (Blueberry Banana Waffles)
If you tried these Blueberry Chocolate Chip Muffins, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Blueberry Chocolate Chip Muffins
Equipment
Ingredients
- ¾ cup plain whole milk Greek yogurt
- 2 large eggs
- ¼ cup pure maple syrup
- ¼ cup mild tasting oil, ex: avocado oil, extra light-tasting olive oil, etc.
- 1 tsp vanilla etract
- 1¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup blueberries
- ¼ cup mini chocolate chips, plus extra to sprinkle on top
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Add the yogurt, eggs, maple syrup, oil, and vanilla extract to a bowl and whisk until it is combined into a smooth custard.
- To the same bowl, add the flour, baking powder, and salt and mix until combined. It is okay if there are a few small lumps in the batter.
- Add in the blueberries and mini chocolate chips and gently stir them into the mixture until they are incorporated.
- Spoon about 1 tablespoon of the batter into each cup of a mini silicone muffin pan. Note: If you are using a metal muffin pan, grease the pan beforehand so that the muffins do not stick. Sprinkle extra mini chocolate chips on top of the muffins.
- Bake the muffins for 15 minutes, or until a knife inserted comes out clean. Let them cool completely before removing them from the pan.
Notes
- Do not overmix the batter when combining the wet and dry ingredients. It is okay if there are a few small lumps in the batter, but avoid overmixing to prevent a dense muffin texture.
- Use mini-sized blueberries and not large or jumbo-sized blueberries so that they do not overpower the mini muffins.
- I used a silicone mini muffin pan so that the muffins pop right out once baked, but if you are using a metal mini muffin pan, make sure to grease the pan beforehand so that the muffins do not stick.
These are so good! I made a standard size muffin. I omitted the chocolate chips and chopped up standard sized blueberries. I made them primarily for our kids to have with our dinner but my husband I both loved them as well.
So glad to hear that you enjoyed them, Sarah!😊
Will it work with plain whole milk yogurt instead of greek yogurt?
Hi Sushma! Yes, you can absolutely use plain whole milk yogurt as well😊