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Chocolate chip blueberry muffins recipe

Chocolate chip blueberry muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins
  • Fruit muffins
  • Blueberry muffins

This is by far my favourite muffin recipe, and I make many of them! Blueberries and chocolate chips make very moist muffins that children will love. You can replace the blueberries with your favourites (raspberries, strawberries, raisins ...)!

38 people made this

IngredientsServes: 12

  • 250g plain flour, sifted
  • 60g fresh blueberries
  • 60g chocolate chips
  • 230ml milk
  • 1 egg
  • 8 tablespoons vegetable oil
  • 1 teaspoon baking powder
  • 80g caster sugar
  • 1 pinch salt

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 200 C / Gas 6. Lightly grease 2 muffin tins. In a small bowl toss blueberries and chocolate chips with 4 tablespoons of the flour; set aside.
  2. In a large mixing bowl combine milk, egg and oil and mix well. Add remaining flour, baking powder and sugar and mix again. Gently fold in floured blueberries and chocolate chips, without overworking. Fill muffin tin cups 2/3 full with the mixture.
  3. Bake in preheated oven for 20 to 25 minutes, until muffins are golden in colour.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

I found this recipe really easy to make and they were delicious. I did add a dash of vanilla essence.-20 May 2017

Chocolate Chip Banana Blueberry Muffins

Happy Wednesday! How is your week going? With a sick dog (feeling better now) and a lot of unfinished work from last week, I can’t believe it’s Wednesday! I really need to get more organized and focused. I’m sure some exercise in the morning and then testing some new baking recipes will help and get me back on track. To help myself feel better, I needed to make some Chocolate Chip Banana Blueberry Muffins. Healthier muffins. Great for breakfast or a snack. I even ate one before I went to bed last night…

Chocolate Chip Banana Blueberry Whole Wheat Muffins

Just recently, I realized I don’t have a whole wheat banana muffin recipe on my blog. And while there are bananas in these muffins, they are loaded with a few more wonderful ingredients.

These muffins are made with whole wheat flour, bananas, blueberries and chocolate chips that melt in your mouth. These muffins are moist, bursting with flavor and very easy to whip up.

Healthy Chocolate Banana Blueberry Muffins

I decided to use all whole wheat flour and it worked well in this recipe. Added bananas to make them extra moist and frozen blueberries, just because I couldn’t resist.

And chocolate chips go well with anything, right? So I thought 1/2 cup would be a nice addition.

Decided to use unrefined sugar in this recipe, and not a lot of it, so the muffins are not too sweet. The extra sweetness from the over ripe bananas was just perfect.

Chocolate Chip Banana Blueberry Muffins

Last, but not least – I used coconut oil for my Chocolate Chip Banana Blueberry muffins, which always produces moist crumb in baked goods.

Bananas, blueberries and chocolate – these muffins taste so good! They also freeze well, but my personal preference is to eat these warm, out of the oven, while chocolate chips are still soft!

Chocolate Banana Blueberry Muffins

Thanks for reading CookingLSL! To stay up on what’s going on in my kitchen, you can follow me on: Pinterest, Instagram, Twitter, Facebook, Google+ and sign up for e-mail updates, to receive more recipes (link in the sidebar).

Double Chocolate Blueberry Muffins

Double Chocolate Blueberry Muffins are chocolatey muffins filled with chocolate chips and fresh blueberries. Moist and not too sweet! Freeze them and reheat them in microwave for the perfect start of the day!

A few weeks ago, Bryan and I were wandering around Costco. When we got to the bakery isle, my eyes lit up. Oh! I remember those giant chocolate muffins. Back in college days, my roommate Cherie and I loved going to Costco and to stock up on muffins. Because there were just the two of us living together, no way we can finish all the muffins in a couple days. We came home, wrapped them individually with plastic wrap, and put in the freezer. They were great for a quick breakfast when you need to fill up some energy before classes.

I didn’t buy the muffins from Costco that day, instead I came home and baked a batch of muffins. Not only they were chocolate muffins, there were also have fresh blueberries in them. When they were fresh out of the oven, the chocolate chips was melted. The sweet and tart fruit juice of the burst blueberries was soaked throughout the muffins. The muffins were chocolatey, moist and not too sweet, which is just what we want for breakfast. Freeze them and reheat them in microwave in the morning. A cup of cold brew coffee and a hot double chocolate blueberry muffin, that is one perfect start of the day!

Blueberry Chocolate Chip Muffins

These blueberry chocolate chip muffins are topped with a honey glaze and are perfect for a quick breakfast or afternoon snack!


  • 1 cup All-purpose Flour
  • ¾ cups Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Ground Nutmeg
  • ¼ teaspoons Ground Cinnamon
  • ¼ teaspoons Salt
  • ¾ cups Granulated Sugar
  • 1-¼ cup Buttermilk
  • ⅓ cups Unsalted Butter, Melted And Cooled Slightly
  • 1 whole Large Egg
  • 1 Tablespoon Vanilla Extract
  • ¾ cups Fresh Blueberries Or Frozen Thawed Blueberries
  • ¾ cups Semi-Sweet Chocolate Chips
  • 1-¼ cup Confectioners Sugar
  • 2 Tablespoons Honey
  • 3 Tablespoons Heavy Cream
  • 2 Tablespoons Unsalted Butter


Preheat your oven to 350 F and spray a 12-count standard size muffin pan with a non-stick spray (or line with paper liners). Set aside.

In a large bowl, whisk together the flours, baking powder, baking soda, nutmeg, cinnamon and salt.

In another bowl, whisk together the sugar, buttermilk, butter, egg and vanilla extract until smooth. Add the wet ingredients to the dry and fold together until just moistened. Do not over mix.

Very gently fold in the blueberries and chocolate chips. Be careful when folding in the blueberries. If you mix them too much, they will bleed into the batter.

Divide the batter evenly among the 12 muffin molds. Bake at 350 F for 13-15 minutes or until a toothpick inserted in the center comes out clean and the tops are slightly brown. Remove the muffins from the oven and let them cool in the pan.

While the muffins are cooling, prepare your glaze. In a small bowl, whisk together the confectioner’s sugar, honey and heavy cream until smooth. Add the mixture, along with the butter into a small saucepan and heat over medium heat for 2-3 minutes or until the mixture is bubbly. Remove from heat and immediately drizzle the glaze over top of the muffins.

Keto Blueberry Muffins

The homemade blueberry muffins can be all of the above, and their irresistibly soft and buttery texture will make you fall completely in love at first bite. It’s the perfect healthy recipe for blueberry season!

Also be sure to try this Chocolate Keto Cake Recipe

Earlier this month, I traveled up to Baltimore for the annual Natural Products Expo, which is basically a foodie’s dream weekend.

Imagine a giant convention where thousands of your favorite healthy food companies all offer you free samples of their newest products, many of which haven’t even hit stores yet.

I spent the weekend sampling nut butters, brownies, breakfast bars, paleo waffles, cauliflower pizza crust, raw chocolates, vegan mac and cheese, and at least seven different brands of dairy free gelato or oat milk ice cream.

(Two weeks later, I’m still seeing mocha oat milk ice cream in my dreams…)

There were three predominant food trends I noticed at the conference: cauliflower, Oat Milk, and everything keto.

Almond Flour Blueberry Muffins

The keto trend reflects increased consumer demand for low carb or sugar free products, and I’ve recently been receiving a similar demand from readers to post more keto-friendly recipes.

I know the keto diet can be a super polarizing subject—with people either loving or hating it—and therefore today’s healthy flourless muffin recipe can easily be keto OR non-keto, whichever you prefer.

If you do choose to make them keto, the muffins have just 1.5 net carbs per serving and just 1 Weight Watchers smart point each.

To Make Them Vegan:

These low carb muffins are easily vegan if you use one of the numerous vegan egg options on the market – I’ve successfully made them with Bob’s Egg Replacer, or you can make your own flax eggs.

If you go with the Bob’s version, simply stir together 1 tbsp of the powder with 3 tbsp water and use that as the egg called for in the recipe. The muffins will rise and look just like they would if you used a real egg!

Leftover almond meal? Make this Almond Flour Banana Bread

More Low Carb Recipes:

Above: watch the video of how to make keto blueberry muffins

More Keto Muffin Recipes

If you like this sugar-free chocolate chip muffin recipe, you might also like some of these other keto muffins:

    – The recipe that inspired this one! These are the most popular muffins on Wholesome Yum. – Almond flour muffins with a streusel topping and a sweet cream cheese filling. – These bakery-style muffins have a secret ingredient to give them banana flavor… without the banana! – These nut-free muffins make a great breakfast, snack, or even dessert.

One Bowl Chocolate Chip & Blueberry Banana Bread Muffins

Wonderful post and photos! I can’t imagine a better way to finish off this first month of the year!

LINK: One Bowl Chocolate Chip & Blueberry Banana Bread Muffins — – Collective Cogitations

[…] via One Bowl Chocolate Chip & Blueberry Banana Bread Muffins — […]

Caterers Yorkshire

Fantastic recipe! I love banana bread and I love blueberry muffins. I think I know what I am doing over the weekend! Thanks for putting this together and thanks for sharing. I am sure my grandkids will be very pleased when they come around on Sunday!

I love this recipe. I’m making it for the 2nd time today. Mmm!


Usually I don’t bother to leave comments but this was so good I have to tell you — these are our favourite muffins now. Tastes just like the refined sugar muffins from Starbucks or something but so much healthier.


This recipe is amazing! I come back to it time and time again. My only issue is that my muffins always stick to the liners. I’ve tried every type of liner (except silicone), sprayed, not sprayed, etc. Any reason why this would happen?

Jennifer H.

I’m just making my first batch. There was enough batter left over to make 4 small mini loaves.

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Welcome to Vegetarian 'Ventures! My name is Shelly and I've created Vegetarian 'Ventures to share easy and approachable vegetarian recipes with you in hopes that it inspires new creativity in the kitchen!

Moist & Fluffy Chocolate Chip Muffins

Now and then I go through an intense happy homemaker streak. I’m not sure what it is that arouses my domestic prowess, but it’s in full swing!

I’ve made a homemade breakfast every morning, ironed the kid’s clothes for the week, and dinners are on the table by 5:30.

Laundry? Check!
House? Spotless!

Currently, I have homemade elderberry syrup simmering away on the stove and yall…I even pulled out my sewing machine to hem up some curtain.

I know, what the frick right? “Harpo who dis woman!?”

Don’t feel impressed yet though.

This stage usually lasts for about 3-5 days before I crash and burn, chile. I go back to yelling,

“We are having leftovers so stop asking me what’s for dinners!”

“Do yall not see the laundry basket overflowing? Stop stuffing clothes in there and take them to the washing machine!”

“Pick these toys up off this floor! You don’t have a maid! If I have to tell yall again, these toys are going in the trash!”

Hahaha! So lets’ just all enjoy this streak while it’s hot which brings me to muffins! Oh my dear sweet new addiction, muffins.

I’ve been making all kind of homemade muffins for our morning coffee. My hubby is a happy man right now because to him coffee + dessert is the only way to start the day.

I’m seriously starting to prefer muffins with my coffee over doughnuts! They are so easy to prepare and made in just about any flavor under the sun.

Today I want to share with you these bomb diggity chocolate chip muffins I made yesterday.

We usually aren’t fans of adding chocolate chips to things other than chocolate chip cookies but my oh my! These were amazing!!

I followed my blueberry cream cheese muffin recipe, only swapped out the cream cheese for sour cream and blueberries for chocolate chips. Oh and nixed the lemon extract.

Heaven. A soft, moist, warm, chocolaty oasis! (sometimes my descriptions crack me up.)

The sour creams give it such a moist, dense yet fluffy texture. You could seriously get away with calling these muffins, “Chocolate Chip Cookie Dough Muffins.” No one would question it because that’s what they taste like to me.

Easy Chocolate Chip Muffins Recipe

These muffins are easy to make. We especially love these when we’re in the mood for something other than cereal, we’ll skip pancakes and make these for breakfast instead. This chocolate chip muffin recipe makes 9 muffins. Since most standard muffin tins have 12 muffin cups, in our recipe we ask that you add 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins cook evenly.

White Chocolate Blueberry Muffins

What a combo! Never would have thought to combine blueberries and white chocolate – love it!

This morning I went to the gym for no other reason than to earn the right to gorge myself on French fries tonight. I mean, right now. I mean, what?

This morning I also became the person who responds to emails on the elliptical.

Let’s be honest. My elliptical form is questionable at best. Apparently I struggle with balance on those little ski foot things? I don’t know. Moving arm handles and spinning feet thingies and tangled headphone cords and reruns of Real Housewives just seems like a little too much to handle all at once.

Add email into that mix and things are not pretty.

Oh, and Autocorrect? I won’t give you details, but just know that things got out of hand quickly.

After the email at the gym fiasco, I most definitely made white chocolate blueberry muffins for my grandma’s birthday. Then I lied to myself about them being for my grandma’s birthday and ate most of them for myself.

And now I have a perfectly fluffy, vanillaey, blueberry-and-white-chocolate-loaded muffin all over my iPhone because I’m an obsessive email checker. STOP.

If you’re a genius, you’ll make these fluffin’ muffins and eat all the batter. And pick out the white chocolate chips.

Watch the video: Blaubeermuffins (January 2022).