These Chocolate Chip Blueberry Muffins are such a delicious and easy treat. Each one is packed full of flavor, fresh blueberries and chocolate, and don’t forget that tasty crumb streusel. The perfect breakfast or snack idea!
As far as I am concerned anything (sweet or semi sweet) can also be called Dessert, even these Streusel Topped Blueberry Muffins. And I sure do love muffins, from a simple chocolate chip muffin to one of my favorites, carrot cake muffins and everything in between!
Yeah I love a good Lasagna too, but no matter what is on my plate, I’m always thinking “I wonder what there is for dessert”?
- Butter – I use salted butter, if you used unsalted butter then add a bit more salt
- Sugar – granulated sugar
- Egg – a large egg room temperature
- Sour milk – you can make sour milk by combining a bit of lemon juice or vinegar with milk
- Vanilla – vanilla extract
- Flour – all purpose flour
- Baking soda
- Blueberries – fresh or frozen blueberries
- Chocolate chips – I use semi sweet chocolate chips, they can be regular or mini chips
- Chocolate chips
How to make a Blueberry Muffin recipe
In a medium – large pot over medium heat melt the butter, remove from the heat and let cool slightly, add the sugar, sour milk, egg and vanilla and whisk until combined well.
Gently stir in the flour and soda, just until combined, about 15-16 stirs. The batter will be lumpy. Then fold in the berries and chocolate chips.
Remember don’t over mix the batter. Over-mixing the batter can make the muffins tough and they may not bake as evenly.
Fill the muffin tin or muffin cups with the mixture almost to the top, you may find it easier using a large ice-cream scoop to add the batter. Sprinkle the streusel mixture on top of the muffins.
Bake in the pre-heated oven for about 25-30 minutes, (check for doneness with a toothpick).
Let the muffins cool 10-15 minutes, before removing from the pan to a wire rack to cool completely.
To make the streusel topping
In a medium bowl mix together the flour and sugar add the melted butter and stir with a fork until mixture resembles small crumbs (the size of peas), stir in chocolate chips.
In general, muffin batters can range from thin like pancake batter, to as thick as cookie dough.
You can use either fresh or frozen blueberries in this recipe. If you use frozen, make sure they are thawed first. Wash and dry fresh berries before folding into the batter.
Cupcake liners are not required for this recipe. Simply grease and flour your muffin pan well before adding the batter. You can, however, use liners if you like. Liners make removal easy, and they also come in different colors, which can be nice to use to coordinate if you have a special event.
In this recipe, you will bake the muffins at 375°F for 25-30 minutes.
Frozen blueberries can sometimes cause bleeding when used in muffins. To prevent this, thaw the frozen blueberries and wash and dry thoroughly.
Coating blueberries in flour is helpful in preventing them from sinking because the flour soaks up some of the liquid. It is really only necessary when the batter is thin. It is not necessary to do in this recipe unless you thinned the batter out.
How to tell when they are done
Touch the muffin lightly on top, if it springs back then they are ready. Or you can insert a toothpick in the centre of the muffin if it comes out clean or with a couple of crumbs attached then they are ready.
How to store the Chocolate Chip Blueberry Muffins
Let the muffins cool completely then store in an airtight container or bag, store them at room temperature. Muffins should last up to 2-3 days or 7 days in the fridge.
Can they be frozen?
Freshly baked completely cooled muffins can also be stored in the freezer, be sure to place in an air tight container or freezer bag. They will keep up to 3 months.
So if you are as crazy for muffins as I am, I hope you give these Streusel Topped Blueberry Chocolate Chip Muffins a try. Enjoy!
Other Fabulous Muffin Recipes You may enjoy!
- Big Double Chocolate Chip Muffins
- Pecan Banana Crumb Muffins
- Orange Streusel Muffins
- Air Fryer Zucchini Muffins
Streusel Chocolate Chip Blueberry Muffins
BLUEBERRY CHOCOLATE CHIP MUFFINS
- ½ cup butter (melted)
- ¾ cup granulated sugar
- 1 cup sour milk* (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 pinch salt**
- ¾ cup fresh or frozen blueberries (thawed)
- ½ cups mini semi-sweet chocolate chips
For room temperature ingredients, remove from the fridge 45-60 minutes before using.
*To make sour milk add 1 tablespoon lemon juice to 1 cup measure and top off with milk, let sit for about 10 – 15 minutes.
**If you use unsalted butter then add ¼ teaspoon of salt.
- 1 cup all purpose flour
- ⅔ cup granulated sugar
- ½ cup butter (melted)
- ⅓ cup mini or regular chocolate chips (I used semi-sweet)
- Pre-heat oven to 375F (190C). Grease and flour well a 12 cup muffin pan.
- In a medium pot over medium heat melt the butter, remove from the heat and let cool slightly, add the sugar, sour milk, egg and vanilla and whisk until combined well.
- Gently stir in the flour and soda, just until combined, about 15-16 stirs. Remember do not over combine. The batter will be lumpy. Then gently fold in the berries and chocolate chips.
- Fill the muffin tin with the batter almost to the top. Top with the streusel mixture, bake 25-30 minutes, (check for doneness with a toothpick).
- Let the muffins cool 10-15 minutes, before removing from the pan to a wire rack to cool completely. Enjoy!
- In a medium bowl mix together the flour and sugar add the melted butter and stir with a fork until mixture resembles small crumbs (the size of peas), stir in chocolate chips.
Updated from May 10 , 2017.