Bakery-style Blueberry Chocolate Chip Muffins ready in about 30 minutes! These sour cream, buttermilk muffins are studded with fresh juicy blueberries and loaded with mini chocolate chips! A dream combo!
These homemade muffins are going to be a staple in your kitchen. Every bite is full of tart juicy blueberries and sweet rich chocolate. A match made in heaven, if you ask me!
If you're looking for more blueberry recipes, be sure to try my Blueberry Buckle Cake! It’s a sour cream cake filled with plump blueberries and topped with an irresistible crumb topping. Perfect for breakfast, brunch, and dessert!
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Why You'll Love This Blueberry Muffin Recipe
- So easy to make! You mix all the dry ingredients in one bowl and all the wet ingredients in another bowl and then combine everything together. That's really it!
- So moist and tender. A combination of sour cream, buttermilk, oil and plump blueberries, yields a moist and soft crumb.
- Not too sweet. It’s the perfect balance of sweetness.
- Freezes incredibly well! It’s a great way to keep some on hand for when you’re craving it. You can read notes on how to freeze these muffins below in the “storage” section!
Ingredient Notes
- All-Purpose Flour (Plain Flour)
- Baking Powder – Adds lift and creates a light texture.
- Salt – Round out the flavors.
- White Granulated Sugar - For sweetness and moisture.
- Melted Butter + Oil - Butter adds flavor, while the oil keeps the muffins moist.
- Eggs – Adds structure and helps the batter emulsify.
- Sour Cream – Adds structure and moisture. Make sure to use full-fat sour cream for best results.
- Buttermilk - The acid in the buttermilk creates a fluffy interior crumb and helps the muffins rise.
- Vanilla Extract or Vanilla Paste – For flavor.
- Blueberries - I used fresh blueberries for these muffins.
- Chocolate Chips - I used mini chocolate chips, but you can use regular chocolate chips.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make this Chocolate Chip Blueberry Muffins! Please find the detailed instructions in the recipe card at the end of this post.
Step 1. Combine Dry Ingredients - In a medium sized bowl, combine all-purpose flour, sugar, baking powder and salt.
Step 2. Combine Wet Ingredients - In a large mixing bowl, whisk together melted butter, oil, eggs, sour cream, buttermilk and vanilla.
Step 3. Sift the dry ingredients into the wet ingredients and mix until there a few flour streaks left.
Step 4. Gently fold in chocolate chips and flour-coated blueberries. Do not overmix! The muffin batter will be thick.
Step 5. Scoop and Bake - Line a 12-count muffin pan with muffin liners, alternating every other well. Scoop and fill each liner with batter, making sure to fill to the very top. Bake at 425ºF (218ºC) for 6 minutes and then lower to 375ºF (190ºC) for 16 to 18 minutes. Enjoy!
Tip: For tall bakery style muffins, bake muffins in every other well. This allows more heat to circulate the muffins to help them rise taller as they bake.
Substitutions & Variations
- Blueberries - You can use fresh or frozen blueberries. If you are using frozen, there is no need to thaw them. Feel free to use other berries such as raspberries, blackberries and strawberries!
- Sour Cream – You can easily substitute for full-fat Greek Yogurt.
- Buttermilk - I used 2% buttermilk, but any will work. If you do not have buttermilk, you can substitute with regular whole milk.
- Oil - Any neutral oil will do such as canola, avocado, grapeseed or vegetable oil.
- Chocolate Chips - You can use mini or regular chocolate chips. Milk, semi-sweet or dark chocolate will work.
Equipment
- 12 Cup Muffin Pan – I love using this muffin pan by USA Pan (not an affiliate link)!
- Digital Kitchen Scale – This is the exact scale I use. It’s so reliable! (not an affiliate link)
Storage
- Room Temperature – Store in an airtight container at room temperature for up to 3 days.
- Refrigerator – Store in an airtight container for up to 5 days in the fridge.
- Freezer – Cool muffins completely, then wrap each muffin in plastic wrap and store in a freezer bag for up to 2 months. Bring to room temperature before enjoying! Takes about 2 hours or so!
Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake!
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Use room temperature ingredients to ensure a smooth batter. This includes the sour cream, buttermilk and eggs.
Do not overmix the batter. Overmixing will activate the gluten in the flour and can make your muffins tough.
Fill your muffin liners to the top. For tall muffins with domed tops, you'll want to fill the liners all the way full.
FAQ
Although I have not tested these muffins with frozen blueberries, you certainly can! Do not thaw them as they will cause bleeding. Just toss them in frozen. The muffins may need a few extra minutes to bake though.
You do not! You can bake all 12 muffins at the same time. They will not be as tall, but they will be just as delicious!
Baking at an initial high temperature promotes the muffins to rise rapidly, creating tall, domed muffins. We then lower the temperature to finish cooking them. I use this same technique to bake my Chocolate Madeleines!
Yes! Use a 1-to-1 cup gluten-free flour blend, such as Bob Mill's or King Arthur.
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📖 Recipe
Blueberry Chocolate Chip Muffins
- Total Time: 32 Minutes + Additional if making 2 batches
- Yield: 11 to 12 Muffins
Description
Bakery-style Blueberry Chocolate Chip Muffins ready in 30 minutes! These sour cream and buttermilk muffins are studded with fresh juicy blueberries and loaded with mini chocolate chips!
Ingredients
- 2 ¼ cups (270g) All-Purpose Flour
- 1 Cup (200g) White Sugar
- 1 Tablespoon Baking Powder
- ¼ Teaspoon Fine Salt
- 4 Tablespoons (56g) Unsalted Butter, melted
- ¼ Cup + 1 Tablespoon (62g) Neutral Oil (*see note below)
- 2 Large Eggs, room temp
- ½ Cup (113g) Sour Cream, room temp
- ½ Cup (113g) Buttermilk, room temp
- 1 Tablespoon Vanilla Paste or Extract
- 1 ¼ Cups (180g) Fresh Blueberries, tossed with 1 tablespoon of Flour
- ¾ Cup (130g) Mini Chocolate Chips
Instructions
- Set a rack in the center of the oven and set it to 425ºF (218ºC).
- Line a 12-count muffin pan with 6 muffin liners, alternating every other well. Please see photo in the post for reference. **See note below
- In a medium sized bowl, combine all-purpose flour, sugar, baking powder and salt. Set aside.
- In a large mixing bowl, whisk together melted butter, oil, eggs, sour cream, buttermilk and vanilla until well combined.
- In 2 additions, sift the dry ingredients into the wet ingredients and combine until there are few flour streaks left. It's important to not overmix here.
- Gently fold in the chocolate chips and flour-coated blueberries. Do not overmix! The muffin batter will be thick.
- Scoop and fill each liner with batter, making sure to fill to the very top. Keep the remaining batter on the counter to bake later.
- Bake muffins at 425ºF (218ºC) for 6 minutes and then lower the temperature to 375ºF/190ºC (without opening the oven door) and continue baking for 16 to 18 minutes. They are ready when a toothpick inserted in the center comes out with very few moist crumbs. Keep muffins in the pan for 5 to 10 minutes and then transfer to a wire rack to cool.
- Increase the oven temperature back up to 425ºF (218ºC) and continue baking off the remaining batter. You should get 5 or 6 more muffins.
- Serve and enjoy!
Notes
* Neutral Oil - You can use canola, vegetable, avocado or grapeseed oil.
**Muffin Liners - Please note that you can bake all 12 muffins at the same time, without alternating every other well. They will not be as tall, but they will be just as delicious!
- Prep Time: 10 Minutes
- Cook Time: 22 Minutes
Andrea says
I tried this recipe adding raspberries and the result was fantastic! Soft heart and light external crunchiness, delicious!
Lisa says
Hi Andrea, thank you so much for your wonderful review! I'm so happy you enjoyed this recipe!😊