Moist and soft Blueberry Chocolate Chip Muffins with a cafe-style, crunchy sugar top! A fuss-free recipe that takes just 5 minutes to prepare and requires NO fancy equipment.
These delicious muffins are freezer-friendly and perfect for school lunchboxes or an afternoon treat.
There's simply nothing better than a batch of freshly baked homemade muffins!
My basic muffin recipe is so versatile and perfect for adding your favourite add-ins to.
It's the basis for ALL of my favourite muffin variations.
Whether you're making blueberry chocolate chip muffins, raspberry and white chocolate muffins, apple crumble muffins or my classic blueberry muffins, you can be sure that my basic muffin recipe will give you the softest, moistest muffins ever!
Why You're Going To Love These Muffins
What's not to love about cafe-style muffins bursting with chocolate chips and blueberries... the perfect combo!
- Perfect for beginners - this muffin recipe is SO easy and requires no fancy equipment. Simply mix and bake!
- Quick to prepare - it takes just 5 minutes prep time to make these muffins.
- Just like your favourite cafe muffins - soft, moist muffins with a high crunchy sugar top and filled with lots of chocolate chips and blueberries... you'll never buy cafe muffins again!
- Great for lunchboxes - these are an all-time favourite school lunch box recipe (or as an after-school energy boost)!
- Freezer-friendly - freeze any leftovers for easy 'grab and go' snacks. The muffins won't take long to defrost at room temperature.
What You Need
These budget-friendly blueberry muffins with chocolate chips are made using basic pantry ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Self raising flour - use store-bought self-raising flour or make your own homemade self-raising flour using this recipe (you'll need plain flour and baking powder)
- Caster sugar - a superfine white sugar that is perfect for baking as the sugar dissolves easily when mixed and baked.
- Egg - use a large egg (approximately 60g) and ensure it's at room temperature before using.
- Vegetable oil - the oil is the secret to soft and moist muffins! You can substitute vegetable oil with canola oil (olive oil is not suitable as the flavour is too strong).
- Milk - I recommend using full fat (not skim or light) milk when baking. Again, bring to room temperature before using.
- Blueberries - you can use either fresh or frozen blueberries in this recipe.
- Chocolate chips - use milk, dark or white chocolate chips (or a combination!)
- Raw sugar (optional) - I like to sprinkle a small amount of raw sugar over the top of the muffins before baking. This gives them that classic cafe-style high crunchy top!
Equipment Required
These chocolate chip muffins with blueberries are perfect for beginners as they require just basic equipment and a very simple method - with great results!
You will need:
- Sieve, whisk and 2 mixing bowls;
- 12-hole muffin tray;
- Oven.
Alternatively, you can prepare the muffin mixture using a Thermomix machine. Both Conventional and Thermomix instructions are included in the recipe card below.
Step By Step Instructions
These luscious Blueberry Chocolate Chip Muffins take just 5 minutes to prepare and 20 minutes to bake, so they're ready in less than half an hour!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Mix The Dry Ingredients
Use a sieve to sift the self-raising flour into a large bowl.
Add the caster sugar and mix to combine.
Use a spoon to make a well in the centre of the dry ingredients.
Step 2 - Whisk The Wet Ingredients
In a separate bowl, whisk together the egg, vegetable oil and milk.
Step 3 - Combine
Pour the wet ingredients into the well of the dry ingredients.
Very gently, fold the mixture together (do NOT over-mix or your muffins will end up tough!)
Note: It's perfectly fine if the mixture looks a little lumpy.
Gently fold through the chocolate chips and blueberries.
Step 4 - Bake
Spoon the mixture into a 12-hole muffin tin lined with paper cases.
Fill each muffin hole to ⅔ full.
Sprinkle the tops with raw sugar (optional - but highly recommended!)
Bake for 20-25 minutes, or the muffins are until lightly golden and spring back when pressed gently in the centre.
Expert Tips
- If you don't have self-raising flour, you can make your own using 2 tsp baking powder sifted through every 1 cup of plain all-purpose flour.
- Sift the self-raising flour using a sieve for a smooth muffin batter.
- Either fresh or frozen blueberries can be used for this recipe.
- You can use milk, dark or white chocolate chips (or a combination!)
- Sprinkle a little raw sugar over the top of the muffins before baking for that classic high-top sugar crunch topping!
- Have the egg and milk at room temperature for the best result.
- Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins.
- For fluffy and moist muffins - try not to overcook the muffins. The muffins are cooked when they spring back when you press gently on the top of them.
- Muffins are best eaten within 1-2 days of baking but you can store them at room temperature in an airtight container for up to 4 days.
- You can freeze these blueberry chocolate chip muffins in a ziplock bag or airtight container for up to 3 months.
FAQs
Both fresh or frozen blueberries work perfectly in this recipe. Generally, fresh blueberries will give a slightly better result, however, the cost of fresh blueberries can be a lot higher than frozen. Either way, you'll have delicious baked muffins!
No, there's no need to defrost the blueberries first.
Absolutely! I've included both the conventional and the Thermomix instructions in the recipe card below.
The secret is using vegetable oil (or substitute with canola oil) and not overmixing. The oil keeps your muffins deliciously moist and fluffy.
More Muffin Recipes
Love baking deliciously soft and moist muffins?
Here's a few more of my most popular muffin recipes:
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Blueberry Chocolate Chip Muffins
Ingredients
- 265 g (2 cups) self-raising flour
- 170 g (¾ cup) caster sugar
- 1 egg beaten room temperature
- 50 g (¼ cup) vegetable oil
- 240 g (1 cup) milk full fat, room temperature
- 125 g blueberries fresh or frozen
- 95 g (½ cup) chocolate chips milk, dark or white
- 2 tbs raw sugar optional, for sprinkling
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius fan-forced (200 degrees if using conventional).
- Line a 12 hole muffin tin with paper muffin cases (see tips below).
- Sift the self raising flour into a large bowl. Add the caster sugar and stir together. Create a well in the centre.
- In a separate bowl, whisk together the egg, oil and milk.
- Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix).
- Very gently fold through the blueberries and chocolate chips (do not over-mix).
- Spoon the mixture into the muffin cases (fill ⅔ to the top).
- Sprinkle each muffin with raw sugar (optional).
- Bake for 20-25 minutes or until lightly golden.
- Allow to cool in the muffin tray for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 180 degrees celsius fan-forced (200 degrees if using conventional).
- Place the self raising flour into the TM bowl and sift by pressing Turbo 5 times.
- Add the remaining ingredients (except for the blueberries) and mix for 5 seconds, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds (the batter should still be slightly lumpy).
- Use the spatula to gently fold through the blueberries and chocolate chips (do not over-mix). Spoon the mixture into the muffin cases (fill ⅔ to the top). Sprinkle each muffin with raw sugar (optional).
- Bake for 20-25 minutes or until lightly golden. Allow to cool in the muffin tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Self-raising flour – if you don’t have self-raising flour you can make your own by sifting 2 teaspoons baking powder through every 1 cup of plain flour.
- Vegetable oil substitutions - if you don't have vegetable oil, you can substitute the vegetable oil for canola, sunflower oil, coconut oil or butter. Note: Olive oil is too strong in flavour.
- Milk - I recommend using full fat milk in muffins.
- Blueberries – you can use either fresh or frozen blueberries in this recipe. There's no need to thaw frozen berries before using.
- Chocolate chips - use milk, dark or white chocolate chips (or a combination!)
- Raw sugar – (optional) also known as granulated sugar. While this is optional, it’s what gives you the crunchy top so it’s very highly RECOMMENDED!!!
- The oil helps to make the muffins super light and moist!
- Have the egg and milk at room temperature for the best result.
- Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins.
- Avoiding greasy muffin liners (optional) - place a small amount of dry uncooked rice into the base of each of the muffin holes. Place the muffin liners on top and then fill with the muffin mixture. The rice will absorb the majority of the oil, keeping your paper liners dry.
- The muffins are cooked when they spring back when you press gently on the top of them.
- Muffins are best eaten within 1-2 days of baking but you can store them at room temperature in an airtight container for up to 4 days.
- You can freeze these blueberry chocolate chip muffins in a ziplock bag or airtight container for up to 3 months.
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