These baker-style Blueberry Chocolate Chip Muffins are easy and so fluffy. They are full of chocolate chips and blueberries.
I combine my two favorite muffins, Sour Cream Blueberry Muffins and Chocolate Chips Muffins, to make these super fluffy and delicious muffins. They are very decadent, bursting with blueberries and chocolate chips. I try to limit myself to just one in the morning, but I always grab another for an afternoon snack 🙂
INGREDIENTS
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup Milk
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ cup mini chocolate chips
- ¾ cup blueberries, fresh or frozen
HOW TO MAKE MUFFINS
- Preheat the oven to 425°F. Spray nonstick spray into 10 standard-size muffin tins or line them with cupcake liners.
- Mix together the melted butter and sugar in a large bowl, then mix in the egg and vanilla extract. Then mix in the sour cream and milk one at a time until it’s fully incorporated.
- Add the flour, baking powder, and salt. Mix until it begins to come together (a few specks of flour are okay). Then fold in the blueberries and chocolate chips.
- Scoop batter into the muffin tins, filling them all the way up.
- Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 20 minutes (22 if using frozen blueberries). Once the muffins are golden brown remove them from the oven and allow them to cool for 10 minutes.
Do you have questions?
Substitute 1 cup of frozen blueberries for 1 cup of fresh blueberries and cook the muffins for 2 minutes longer.
You can substitute ½ cup of greek yogurt in place of the sour cream, but I think the sour cream gives the muffins a better flavor.
I hope you love this Blueberry Chocolate Chip Muffins recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!
Blueberry Chocolate Chip Muffins
Ingredients
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup milk
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup blueberries fresh or frozen
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 425°F. Spray nonstick spray into 12 standard-size muffin tins or line them with cupcake liners.
- Mix together the melted butter and sugar in a large bowl, then mix in the egg and vanilla extract. Then mix in the sour cream and milk one at a time until it’s fully incorporated.
- Add the flour, baking powder, and salt to the mixture. Mix until it’s almost fully incorporated (a few specks of flour are okay). Then fold in the blueberries and chocolate chips into the batter.
- Scoop batter into the muffin tins, filling them ⅞th of the way up.
- Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 18-20 minutes (20-22 if using frozen blueberries). Once the muffins are golden brown remove them from the oven and allow them to cool for 10 minutes.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Recipe adapted from my Sour Cream Blueberry Muffins
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Mercedez says
I love these! We have never made muffins with sour cream. Definitely a treat!