These moist Blueberry Chocolate Chip Muffins with a buttery streusel topping and sugar glaze are perfect for a quick breakfast, brunch, or as sweet snacks! These muffins are loaded with juicy blueberries and mini chocolate chips, adding extra indulgence to each bite!
These streusel topped chocolate chip blueberry muffins are incredibly easy to make, with a simple batter that comes together in just a few minutes. The result is a fluffy, tender muffin that is bursting with flavor and has a satisfying crunch from the golden streusel.
If you love giving your muffins a boost of flavor and texture, don’t miss out on these Blackberry Muffins, Lemon Raspberry Muffins, or Pumpkin Apple Muffins!
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🫐 Ingredients:
- All-purpose flour – You’ll also need some flour to toss the blueberries in before mixing in the muffin batter. Gluten-free flour can be used instead.
- Salt – Increase if using unsalted butter.
- Baking powder – Check the expiry date to ensure a good rise.
- Large eggs – Bring to room temperature before mixing into the other ingredients.
- Salted butter – Melted and cooled. Vegetable oil or canola oil can be used instead but then the muffins will be slightly more moist and dense.
- Granulated sugar
- Vanilla extract
- Buttermilk – If you don’t have buttermilk, make your own by combining 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5-10 minutes.
- Mini chocolate chips – Divided. Semi-sweet chocolate chips, milk chocolate chips, or dark chocolate chips can be added to these moist muffins.
- Fresh blueberries – Rinsed and dried
- Streusel topping – You’ll need a combination of flour, baking powder, melted butter, light brown sugar, and mini chocolate chips
- Glaze – Powdered sugar mixed with milk or heavy cream
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
- I’ve topped these muffins with a delicious streusel, extra blueberries, and a simple sugar glaze. You could also add some chopped nuts or shredded coconut.
Substitutions and Variations
- Frozen blueberries can be used instead of fresh ones. Toss the frozen blueberries in about a tablespoon of flour first and then add it straight to the muffin batter.
- You can make mini chocolate chip blueberry muffins by using a mini muffin tin instead of regular muffin pans. You will need to reduce the baking time so that the mini-batch of muffins don’t overbake.
- The streusel topping adds a delicious flavor and texture to these muffins, but it can be left off if you prefer.
- Drizzle melted almond bark over the tops of the streusel instead of the sugar glaze.
- Use gluten-free flour like Bob’s Red Mill for gluten-free muffins and streusel.
🔪 Instructions:
PREP: Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
Step 1: In a medium mixing bowl, whisk together flour, salt, and baking powder. Set aside.
Step 2: Next, combine the eggs, melted butter, sugar, vanilla extract, and buttermilk in a large mixing bowl.
Step 3: Remove 1 tablespoon out of the flour mixture and mix it in with the blueberries so they are coated in flour.
Step 4: Mix dry ingredients into the wet ingredients and stir gently, just until combined.
Step 5: The batter will be lumpy. Overmixing makes muffins tough.
Step 6: Gently fold the blueberries and mini chocolate chips into the muffin batter.
Step 7: Divide batter between the 12 muffin cups in the prepared pan.
Fill each muffin cup about ⅔ to ¾ full. Overfilling the cups can cause the muffins to overflow while baking.
Step 8: To make the streusel: whisk together flour, baking powder, and brown sugar.
Step 9: Pour in melted butter and mix until crumbles form.
Step 10: Add in the mini chocolate chips and stir to combine.
Step 11: Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
Step 12: Bake for 6-7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18-20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown. Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
Step 13: For optional drizzle, stir together glaze ingredients until smooth. Drizzle over the tops of the muffins.
SERVE/GARNISH – Serve Chocolate Chip Blueberry Muffins warm out of the oven!
Recipe Tips for Blueberry Chocolate Chip Muffins with Streusel Topping:
- When baking these fluffy blueberry chocolate chip muffins, it’s important to be gentle when combining the flour mixture with the wet ingredients. Over-mixing the batter can lead to a tough texture instead of soft muffins.
- It’s also important to remove the tender muffins from the pan as soon as they are done baking. If left in the pan for too long, the muffins will continue to bake and may become dry. So, let them cool for a few minutes, then transfer them to a wire cooling rack to cool completely.
- The same amount of frozen blueberries can be used in this recipe as the number of fresh blueberries.
- As ovens differ, it’s best to check on your muffins after 20 minutes in the oven. Insert a toothpick to check if the muffins are done; otherwise, continue baking for another 5-7 minutes.
- When measuring ingredients, be precise and use the correct measuring tools. Baking is a science, and even small variations in ingredients can have a big impact on the final product.
- About halfway through the baking time, rotate the muffin pan to ensure even baking.
- I’ve greased the muffin cups but you could use cupcake liners or parchment paper liners.
Fun Fact
Muffins are believed to have originated in England in the early 18th century as a quick and easy breakfast food. The first muffins were made from a type of English yeast cake and were round in shape, with a distinctive dome-shaped top. They were traditionally served split in half, toasted, and spread with butter.
Recipe FAQs
Store these muffins in an airtight container for up to 2-3 days at room temperature or in the fridge. You can also freeze them for up to 1 month.
Coating blueberries in flour before using them in baking is a technique used to prevent the blueberries from sinking to the bottom of the batter during baking. The flour coating creates a barrier around each berry, helping it to maintain its shape and position in the batter as it bakes.
Enjoy these muffins as is or alongside plain Greek yogurt, maple syrup, or ice cream.
More Sweet Breakfast Treats
If you try these Blueberry Chocolate Chip Muffins or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Blueberry Chocolate Chip Muffins
Ingredients
Muffin Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- ¼ cup salted butter melted and cooled
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¾ cup mini chocolate chips divided
- 1 cup fresh blueberries rinsed and dried
Streusel Ingredients
- ½ cup all-purpose flour
- ½ tablespoon baking powder
- ½ cup packed light brown sugar
- ¼ cup salted butter melted
- ⅓ cup mini chocolate chips
Glaze Ingredients
- ½ cup powdered sugar
- 1 teaspoon milk or heavy cream
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
- In a medium mixing bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large mixing bowl, mix together eggs, melted butter, sugar, vanilla extract, and buttermilk.
- Take 1 tablespoon out of the flour mixture and toss it together with the blueberries.
- Mix dry ingredients into the wet ingredients and stir gently, just until combined. The batter will be lumpy. Overmixing makes muffins tough.
- Gently fold the blueberries and mini chocolate chips into the muffin batter.
- Divide batter between the 12 muffin cups in the prepared pan.
- Streusel Instructions:
- Mix together flour, baking powder, and brown sugar.
- Pour in melted butter and mix until crumbles form.
- Add in the mini chocolate chips and stir to combine.
- Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
- Bake for 6-7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18-20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
- Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
- For optional drizzle, stir together glaze ingredients until smooth. Drizzle over the tops of the muffins.
Notes
Nutrition
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