Blueberry Chocolate Chip Muffins

5 from 2 votes

These blueberry chocolate chip muffins are easy to make and great snacks for brunch, picnics, or for breakfast or snacks on-the-go.

Course Breakfast, Breakfast/Brunch, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 356kcal

Preheat the oven to 400°F. Line the cups of a 12-cup muffin tin with cupcake liners. Set aside.
In a medium bowl, gently toss the blueberries with 1 teaspoon flour. Set aside.
In a separate medium bowl, gently toss the chocolate chips with 1 teaspoon flour. Set aside.
In a large bowl. whisk together the flour, baking powder, and salt.
In a stand mixer -- or in a large bowl and using a hand mixer -- beat the eggs and sugar together until light and fluffy, about 1-2 minutes.
Beat in the buttermilk, vegetable oil. and vanilla until combined.
Add in the dry ingredients (flour mixture) to the wet ingredients, just until combined.
Using a silicone spatula or wooden spoon, gently fold in the floured blueberries and floured chocolate chips, just until incorporated.
Using a cookie scoop or ¼ measuring cup, scoop the batter into each prepared muffin tin opening, filling only ¾ of the way full.
Bake at 400°F for 5 minutes, then turn down the heat to 375°F and bake for an additional 15-20 minutes, until a toothpick inserted into the center of one of the muffins comes out clean. Allow to cool for 10 minutes before serving.

Makes 12-15 muffins

Storage: Store in an airtight container for up to three days or freeze for up to 3 months.