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Streusel Chocolate Chip Blueberry Muffins

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!

Three blueberry muffins on brown paper with blueberries.


 

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”?

Recipe Ingredients

  • 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
  • Salt
  • Blueberries – fresh or frozen blueberries
  • Chocolate chips – I use semi sweet chocolate chips, they can be regular or mini chips

Streusel Topping

  • Flour
  • Sugar
  • Butter
  • Chocolate chips
Ingredients for the recipe.

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.

Mixing the wet ingredients in a pot.

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.

Stirring in the flour then adding 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.

the batter mixed in the pot.

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.

the muffins in the tin with the streusel topping on top.

Bake in the pre-heated oven for about 25-30 minutes, (check for doneness with a toothpick). 

the muffins baked in the muffin pan.

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.

Muffins on brown paper with blueberries.

FAQs

Should muffin batter be thick or thin?

In general, muffin batters can range from thin like pancake batter, to as thick as cookie dough.

Is it better to use fresh or frozen blueberries?

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.

Should I use paper liners for muffins?

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.

What temperature is best to bake muffins?

In this recipe, you will bake the muffins at 375°F for 25-30 minutes.

How do you prevent blueberries from bleeding in muffins?

Frozen blueberries can sometimes cause bleeding when used in muffins. To prevent this, thaw the frozen blueberries and wash and dry thoroughly.

Should I coat blueberries in flour for muffins?

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.

Muffins on brown paper, with a class of milk and blueberries.

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!

A muffin on a white stand.

Other Fabulous Muffin Recipes You may enjoy!

Up close blueberry streusel muffin.

Streusel Chocolate Chip Blueberry Muffins

Rosemary Molloy
Streusel Topped Blueberry Chocolate Chip Muffins, these fast, easy and delicious muffins are the perfect snack, breakfast treat or dessert.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Desserts, Snack
Cuisine American
Servings 12 muffins
Calories 446 kcal

Ingredients
 
 

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.

        STREUSEL TOPPING

        • 1 cup all purpose flour
        • cup granulated sugar
        • ½ cup butter (melted)
        • cup mini or regular chocolate chips (I used semi-sweet)

        Instructions
         

        • 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! 

        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.

        Notes

        Remember don’t overmix the batter.  Over-mixing the batter can make the muffins tough and they may not bake as evenly.
        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.
        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.
        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.

        Nutrition

        Calories: 446kcal | Carbohydrates: 58g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 245mg | Potassium: 128mg | Fiber: 1g | Sugar: 32g | Vitamin A: 545IU | Vitamin C: 0.9mg | Calcium: 46mg | Iron: 2.2mg
        Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

        Updated from May 10 , 2017.

        25 Comments

        1. 5 stars
          This is now one if my favorite recipes with family and friends! These muffins are so delicious especially with the mini chocolate chips… it takes it over the top! My only problem (and not with the recipe), is trying to get most of the streusel to stick to the top of the muffin while baking. Thank you so much for sharing this awesome recipe!

          1. Hi Linda, thanks so much, so glad you and everyone enjoys them. Maybe add a bit less batter to the pan, it might stick better and not fall off. Take care!

        2. 5 stars
          Absolutely delicious, and easy to assemble. Next time I will adjust my oven temperature. Browned more on the bottom than I liked. Will definitely be making them again.

        3. 5 stars
          I made these exactly as the recipe is written and they turned out PERFECTLY!!! Delicious and gift worthy!! Thank you!!!

        4. 3 stars
          Well the taste was good, but the recipe seems a bit much in that I was generous with the struesel topping and still had 1/2 left over and 2 cuos of flour was a bit too much it seemed. Normally 12 muffinss have been done with 1 1/2 cups? Maybe it was me, but it didn’t turn out as I was expecting. Oh well, live and learn

        5. 4 stars
          These muffins look like quite the showstopper with the streusel topping! I think the recipe is definitely missing salt though. I would recommend throwing a healthy pinch into the streusel mixture and the batter.

          1. 5 stars
            I did nit add streusel topping as I do not like it but the muffins themselves with this recipe were the best I have ever made. They were gone in one day and I only have 2 adults and 3 year old in my household. Thank you for this wonderful recipe!

        6. 5 stars
          Best Blueberry Muffins ever! Really moist and a home bake taste. Doing them again right now. Thanks for sharing this recipe!

        7. I picked this recipe because it looked simple and fast, and contained all the ingredients I have on hand. I didn’t expect much. But to my surprise, they came out so perfect… slightly crunchy muffin tops ( which I always love) and oooooooooohhhhhh sooooooooo moist on the inside. I only used 3/4 cup of sugar because I don’t like them too sweet. So the sweetness came out just perfect. Because of my picky kids, I chopped the blueberries into bits and pieces before combining into the batter. Again, perfect in that part too because the kids didn’t taste much of the blueberries but more of the chocolate chips. I divided the batter into 12 muffins cups and it only took 28 minutes to bake. Next time, I’m going to add some spices (maybe a teaspoon of cinnamon and some nutmeg ???) to see how that would taste. Thank you for sharing this recipe.

          1. Hi Hannah, thanks so much, great idea about the blueberries. Let me know how they are with some spices. Have a great weekend.

        8. 5 stars
          These muffins look bakery perfect! Love the golden top and how they are packed with mini chocolate chips!!!!!

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