Buttermilk blueberry chocolate muffins are a twist on two classics – the best chocolate chip muffins and buttermilk blueberry muffins. With a perfectly fluffy texture you won’t be able to stop at one.

  • A moist, fluffy and tender texture.
  • A tangy, sweet and indulgent flavour.
  • Every bite has it all – juicy blueberries and chocolate chips.
  • So easy to make – no fancy equipment and just one bowl.
  • Quick – just 15 minutes effort.

You’re going to love these muffins. Every bite into these soft and fluffy muffins will give you the tart and juicy blueberries but also rich and creamy chocolate. The two truly are a marriage made in heaven. On top of that, the buttermilk keeps them super tender and they’re just so simple to make.

This recipe is an adaptation of my raspberry white chocolate muffins. And these lemon glazed blueberry cake donuts are easy to make too.

A 12 hole muffin tin filled with baked muffins and chocolate chips.

Ingredients you’ll need

Ingredients for blueberry chocolate chip muffins on a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Flour: You’ll just need plain flour (all-purpose flour).
  • Sugar: We keep things simple with white granulated sugar in these beauties.
  • Baking powder and baking soda: Both baking powder and baking soda (bicarbonate of soda) are used in conjunction for the perfect lift and fluffy texture.
  • Buttermilk: This tangy, sour milk has a magical way of keeping bakes tender.
  • Butter: I use unsalted butter in these so that I can add just the amount of salt I like.
  • Eggs: I use large free-range eggs in all my bakes.
  • Vanilla extract: Make sure to use pure vanilla extract and not vanilla essence. Essence is a synthetic flavouring and tastes it.
  • Blueberries: I used fresh blueberries here but you can use frozen. If you use frozen, keep them completely frozen right up until you’re ready to add them and coat them in a tablespoon of flour before adding them to the batter.
  • Chocolate chips: I tried dark and milk chocolate in these muffins and definitely preferred the flavour combination of the blueberries with milk chocolate. Dark is still good though and white chocolate chips are also great.  

How to make blueberry chocolate chip muffins (step-by-step)

A collage showing how to make the blueberry chocolate chip muffins.

Detailed quantities and instructions in the recipe card below.

  1. Dry ingredients: In a large mixing bowl, first combine the dry ingredients then give them a whisk (this both disperses them evenly and adds air to lighten the mix).
  2. Wet ingredients: Directly to a well in the centre of the flour mixture, add the wet ingredients. Gently mix it all together with a spatula.
  3. Add-ins: Now add the blueberries and chocolate chips. Fold those through gently so you don’t break up the blueberries.
  4. Portion: Now portion them out to a muffin pan with 12 regular sized holes. You can use cupcake cases or just grease the tin before adding the batter. I use an ice cream scoop / large cookie scoop to make the job easier.
  5. Bake: Sprinkle a little sugar over the top for a nice crunchy top then bake.

That’s it. Aside from their amazing flavour, the fact they’re so easy, makes these blueberry choc chip muffins one of my favourite recipes.

A 6 hole muffin tin with baked blueberry muffins in it.

Tips and tricks

  • Weigh ingredients: Ingredients like flour, cocoa and sugar should always be weighed to the amount suggested in the recipe. This will ensure you get the best result. If you come across a recipe without weights, your best bet is to use a spoon to spoon the ingredient into your cup measure, without packing it, then level it off with the back of a knife.
  • Mix gently: If you mix the wet ingredients too vigorously into the flour mixture, you may end up with tough muffins. Why? The more you mix, the more gluten develops. Also, be gently with the blueberries so they don’t all burst into your batter which will add moisture to the batter.
  • All ovens vary: What takes 22 minutes in my oven may take 20 or 25 in yours. This is because ovens very rarely run true to the temperature you set them on. I always recommend placing an oven thermometer in your oven so that you can keep a check on the temperature and move it around so you can see how the temperature varies in different parts of your oven.

Yield and storage

You’ll get 12 regular-sized buttermilk blueberry chocolate chip muffins from this batch.

These will keep in a cool place, in an airtight container, for 1-2 days or in the fridge for 3-4 days. If storing them in the fridge, make sure to let them come to room temperature before eating (or even better, zap them in the microwave for 10-12 seconds to get those gorgeous gooey chocolatey bits.

You can freeze these muffins in an airtight container or ziplock bag for up to 2 months.

A muffin tin filled with baked blueberry muffins with one sitting on top.

More recipes you’ll love

Did you try this blueberry chocolate chip muffins recipe?
Leaving a rating and comment below the recipe is so helpful!

Hungry for more? Subscribe to the newsletter for free recipes straight to your inbox. Also, follow along on Facebook, Pinterest and Instagram.

A muffin tin filled with baked blueberry muffins and surrounded by blueberries.
5 from 5 ratings
These buttermilk blueberry chocolate chip muffins are perfectly moist and tender muffins loaded with chocolate chips and plump blueberries. So easy to make, they take only 15 minutes effort and one bowl.


  • 295 g plain flour (all purp flour) (2 ¼ cups / 10.4oz)
  • 150 g white granulated sugar (¾ cup / 5.3oz)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda (bicarb soda)
  • ½ teaspoon salt
  • ¾ cup buttermilk (180ml) (notes 4)
  • 113 g unsalted butter, melted (½ cup / 4oz / 1 stick)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries (125g / 4.4oz)
  • 1 cup milk chocolate chips (200g / 7oz)
  • 1 tablespoon extra white granulated sugar

For best results, always weigh ingredients where a weight is provided



  • If you haven’t already, melt the butter and let it cool slightly as you proceed with the next few steps.
  • Preheat the oven to 180C / 350F / 160C fan forced. Line a regular 12 hole muffin tin with muffin liners or cupcake cases. If you prefer, you can just grease the holes instead.
  • In a large bowl, combine the muffin dry ingredients – flour, sugar, baking powder, and salt. Whisk well to combine and lighten.
  • Make a well in the centre. Add the buttermilk, melted butter, eggs and vanilla. Stir with a spatula, starting gently in the middle to break up the eggs, then work around in circles gradually pulling all the flour mixture in.
  • Add most of the chocolate chips and blueberries, keeping a few aside to dot the tops of the muffins. Fold together gently until evenly dispersed.
  • Divide batter among your paper liners evenly. Dot with remaining chocolate chips and blueberries, then scatter the extra sugar evenly over the top.
  • Bake 22-25 minutes until a toothpick comes out with a crumb or two attached.
  • Let them cool for 5 minutes, then transfer to a wire rack to cool further. These muffins can be eaten warm or room temperature.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.


  1. Tablespoons: I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide).
  2. Weighing: For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. Oven temp: All ovens vary, make sure to check your bakes 2-3 minutes before the recipe suggests.
  4. Buttermilk: You can make a suitable buttermilk substitute from 1 cup of milk and 3 teaspoons of lemon juice or vinegar. Mix then let it sit for 5 minutes before using. You can also replace it with sour cream or Greek yogurt let down with a little whole milk until you have a thick milk consistency.
  5. Chocolate chips: You can use dark / semi-sweet chocolate chips if you prefer.
  6. Storage: Best eaten the day they’re baked. Store leftovers in an airtight container in the fridge (3-4 days) or freezer (2 months). Reheat in microwave for 10-12 seconds to fluff up again.
  7. Blueberries: I used fresh blueberries here but you can use frozen. If you use frozen, keep them completely frozen right up until you’re ready to add them and coat them in a tablespoon of flour before adding them to the batter.
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.