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Two blueberry chocolate chip muffins stacked on a small wooden cutting board.

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Blueberry Chocolate Muffins

Recipe by Veronika Sykorova

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

Units Scale
  • 2 cups all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour)
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 2 large eggs
  • 1/2 cup cane sugar
  • 1/4 cup avocado oil
  • 2 tsp vanilla extract
  • 1/2 cup Greek yogurt (I recommend full-fat Greek yogurt, but any yogurt will work, even dairy-free)
  • 3/4 cup milk (I use almond or cashew milk)
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup chocolate chips
  • 1 tbsp turbinado sugar (optional)

Instructions

  1. Preheat your oven to 425°F and line a 12-muffin pan with paper liners.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, ground cinnamon, and fine sea salt. Set aside.
  3. Into a large bowl, add the eggs, cane sugar, and avocado oil, and whisk until well combined and creamy.
  4. Add vanilla extract, Greek yogurt, and milk. Whisk again until well mixed.
  5. Add dry ingredients and whisk until just combined; be careful not to overmix.
  6. Fold in the blueberries and chocolate chips.
  7. Spoon the batter into your prepared muffin pan, dividing it between the 12 cups.
  8. Sprinkle each muffin with turbinado sugar if desired.
  9. Bake the muffins in the preheated oven at 425°F for 5 minutes.
  10. 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.
  11. 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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Find it online: https://thehealthfulideas.com/blueberry-chocolate-muffins/