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–+ servings
Blueberry and chocolate chip muffins served with berries.
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5 from 4 votes

Blueberry Chocolate Chip Muffins

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time21 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 24 mini muffins
Author: Lily Payen

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
US Customary - Metric

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.

Nutrition

Calories: 73kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 69mg | Potassium: 32mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 29IU | Vitamin C: 0.3mg | Calcium: 36mg | Iron: 0.5mg

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