These Blueberry Chocolate Muffins are moist, fluffy, and gluten-free! The combination of jammy blueberries and chocolate makes them extra decadent and great for breakfast, dessert, or a sweet snack. The muffins take less than 45 minutes to make, they're super easy, and freezer-friendly as well!
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Why You'll Love These Muffins
Best flavor combo - Can't choose between chocolate chips and blueberries? Why not add both! I'm a big fan of combining chocolate with fruit in muffins, and since I've already shared other versions like these Chocolate Cherry Muffins and these Chocolate Strawberry Muffins, I had to make a blueberry version as well! They taste like a dessert, and each muffin has about 4 grams of protein.
Simple and gluten-free - The batter is very simple, and the muffins can be ready to eat in under 45 minutes. They're tested with gluten-free flour, and you can easily make them dairy-free as well!
Easy to meal prep and freeze - You can easily make a double batch of these muffins, and they store really well in both the fridge and the freezer! Once defrosted and reheated, they taste the same as fresh! Serve them for breakfast, as a snack (perfect for packed lunches or roadtrips), or for dessert!
Ingredients
- Gluten-free flour - I test all my recipes with Bob's Red Mill 1:1 gluten-free flour, so that's the one I recommend. The recipe will also work with regular all-purpose flour.
- Eggs - Large eggs help the muffins to rise and for everything to bind together. I haven't tested any vegan substitutes, so I can't guarantee the same results, but if you try any, please let me know in the comments!
- Avocado oil - Cooking oil makes the muffins fluffy and more cake-like. You can also use melted unsalted butter for more flavor.
- Sugar - You'll need cane sugar for the batter. It's less processed than white sugar but still very neutral in flavor. Light brown sugar would also work great.
- Turbinado sugar - This one is optional, but sprinkling coarse sugar on the muffins before baking is what gives you those cafe-worthy, crunchy caramelized muffin tops.
- Yogurt and milk - Greek yogurt makes the muffins extra soft and moist. I recommend full-fat Greek yogurt, but a good thick dairy-free yogurt will work as well. I also add milk because yogurt on its own would make the muffins too dense. You can use whole milk or any non-dairy milk (except canned coconut milk). I like almond milk or cashew milk.
- Chocolate chips - I used dark chocolate mini chocolate chips here because they spread in the batter better, so each bite has a little bit of chocolate and blueberry, but any chocolate chips you like and have will do.
- Blueberries - Both fresh or frozen blueberries will work here, though I like using fresh ones. If you use frozen ones, do not defrost them. I also recommend tossing them with a little bit of starch first to avoid them making the batter too wet and sinking to the bottom of the muffins.
Variations and Substitutions
- Wild blueberries - I used regular large fresh blueberries in this recipe, but wild blueberries will give the muffins more color, especially frozen ones, and they're smaller, so you'll have blueberries in every bite. They're more commonly available frozen.
- Different berries - I have separate posts for Chocolate Strawberry Muffins and Chocolate Cherry Muffins that are very similar to these and also gluten-free if you want to try other berries!
- Chopped chocolate - If you want a more rustic look, opt for a chopped chocolate bar instead of chocolate chips! I did this in my Chocolate Chunk Banana Muffins. It gives you all kinds of different sizes of chocolate instead of uniform-sized chocolate chips, and it melts more!
Step-by-Step Instructions
- Preheat your oven to 425°F and line a 12-muffin pan with paper liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and fine sea salt. Set aside.
- Into a large mixing bowl, add the eggs, cane sugar, and avocado oil, and whisk until well combined and creamy.
- Add vanilla extract, Greek yogurt, and milk. Whisk again until well mixed.
- Add dry ingredients to the wet ingredients and whisk until just combined; be careful not to overmix.
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- Fold in the blueberries and chocolate chips.
- Spoon the batter into your prepared muffin pan, dividing it between the 12 cups.
- Sprinkle each muffin with turbinado sugar if desired.
- Bake the muffins in the preheated oven at 425°F for 5 minutes.
- Lower the heat to 350°F without opening the oven door, and bake for another 22-24 minutes or until the muffin tops are golden brown and a toothpick inserted in the middle comes out clean.
- Allow them to cool in the pan for 5-10 minutes and then transfer them to a cooling wire rack. Enjoy warm.
Tips & Tricks!
- Don't overmix your batter - I'm sure you already know this, but stirring the flour with the wet ingredients too vigorously for longer than necessary could result in dense, gummy muffins that won't rise as much.
- Bake them at a higher temperature first (425°F) - This helps them rise more in the beginning and then finish baking at a lower temperature. When you keep the temperature lower from the start (350°F), they rise less.
Storing
Room temperature - If you're storing the muffins for just 1 day, you can store them partially covered at room temperature. If you plan to store them longer, I recommend only storing them in the fridge.
Refrigerator - Store the muffins in an airtight container in the fridge for 3-4 days. Wait for the muffins to cool completely before closing the container to avoid moisture collecting inside the container.
Freezer - You can also freeze the muffins for 2-3 months, either in a freezer bag or a freezer-safe container. Depending on the strength of your freezer, they may keep longer.
Reheating
- Reheat the muffins on a small baking sheet in a preheated oven at 300°F for about 10 minutes.
- If your muffins are frozen, I recommend defrosting them first. Either in the fridge overnight, on the counter for about an hour, or in the oven at a defrost setting for at least 30 minutes.
- If you reheat them from frozen, they'll remain frozen in the middle.
- You can also reheat them in the microwave, but it can make them a little gummy, so I highly recommend the oven. They get nice and toasted in the oven and crispy on top again, even from the freezer!
FAQs
It could be because you either overmixed your batter so it fell flat or because your baking powder is either expired or has just been open for too long and lost its strenght. Also, make sure you don't defrost your blueberries before adding them to the batter. This could make it too wet and change how the muffins rise.
I haven't tested any vegan substitutes for eggs, so I can't guarantee good results. If you do try it, please let me know how it went in the comments below to help other readers. You can definitely make them dairy-free, though, by using vegan yogurt and milk.
Similar Muffin Recipes
Below are a few of my favorite muffin flavors similar to these ones. They're all tested with the same gluten-free flour as these! To see all the latest ones and lots of other flavors, head over to Breads and Muffins!
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Print📖 Recipe
Blueberry Chocolate Muffins
These Blueberry Chocolate Muffins are moist, fluffy, and gluten-free! The combination of jammy blueberries and chocolate makes them extra decadent and great for breakfast, dessert, or a sweet snack. The muffins take less than 45 minutes to make, they're super easy, and freezer-friendly as well!
- Total Time40 minutes
- Yield12 muffins 1x
- DietGluten Free
Ingredients
- 2 cups all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 2 large eggs
- ½ cup cane sugar
- ¼ cup avocado oil
- 2 tsp vanilla extract
- ½ cup Greek yogurt (I recommend full-fat Greek yogurt, but any yogurt will work, even dairy-free)
- ¾ cup milk (I use almond or cashew milk)
- 1 cup blueberries (fresh or frozen)
- ½ cup chocolate chips
- 1 tbsp turbinado sugar (optional)
Instructions
- Preheat your oven to 425°F and line a 12-muffin pan with paper liners.
- In a medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and fine sea salt. Set aside.
- Into a large bowl, add the eggs, cane sugar, and avocado oil, and whisk until well combined and creamy.
- Add vanilla extract, Greek yogurt, and milk. Whisk again until well mixed.
- Add dry ingredients and whisk until just combined; be careful not to overmix.
- Fold in the blueberries and chocolate chips.
- Spoon the batter into your prepared muffin pan, dividing it between the 12 cups.
- Sprinkle each muffin with turbinado sugar if desired.
- Bake the muffins in the preheated oven at 425°F for 5 minutes.
- Lower the heat to 350°F without opening the oven door, and bake for another 22-24 minutes or until the muffin tops are golden and a toothpick inserted in the middle comes out clean.
- Allow them to cool in the pan for 5-10 minutes and then transfer them to a cooling wire rack. Enjoy warm.
Equipment
Notes
Storing: Store the muffins either covered with a teatowel at room temperature for 1 day or store in an airtight container in the fridge for 3-4 days. You can also freeze them in a freezer bag or a container for 2-3 months.
Reheating: Reheat in a preheated oven at 300°F for about 10 minutes. If your muffins are frozen, I recommend defrosting them in the fridge overnight, on the counter for an hour or so, or in the oven set to defrost first. You can reheat them from frozen, but you’ll have to slice them in half once they’re soft enough because they’ll stay frozen in the middle the longest.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Muffins
- Method: Oven
- Cuisine: American
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