These Chocolate Blueberry Muffins are rich yet light and oozing with blueberries and chocolate chips. With their high domes, they look and taste like they came straight from a bakery! They're so simple to make (no mixer is needed); you'll have 6 jumbo muffins in under an hour! If that wasn't enough, they're gluten free, nut free, eggless and can easily be (dairy free) vegan with a few tweaks!
I love the combination of chocolate and blueberry in these Chocolate Blueberry Muffins! They are rich yet sweet and oh so delicious. This recipe is so simple to make, with just a whisk and a spatula, you'll make 6 jumbo sized muffins. My daughter loves the combo of these two flavors, as do I!
For more chocolate and blueberry recipes, try my "Oreo" Blueberry Ice Cream, my Blueberry Fudge Bars, my Chocolate Blueberry Cake, my Chocolate Chip Blueberry Cookies and my Chocolate Chip Blueberry Muffins.
Reasons to Love These Chocolate Blueberry Muffins
- Allergy Friendly- These muffins are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Light and Airy- These muffins are so light! Not an overly dense work out for your jaw!
- High Domes- They rise up super tall just like muffins from a bakery!
- Double The Chocolate- There is cocoa powder and chocolate chips in the batter! Each bite of these muffins is full of chocolate chips just like in my Bakery Style Chocolate Chip Muffins!
- Magenta Blueberry Icing- We use jammy blueberries to get that gorgeous natural color!
Ingredient Notes
- Blueberries- I prefer to use fresh blueberries folded into the batter because they don't add a ton of extra moisture as the frozen would. For the icing, you can either use fresh or frozen.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Granulated Sugar- This recipes uses granulated instead of light brown to keep the muffins light and airy.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Vegetable Oil- Using oil instead of butter helps them to stay moist for a longer period of time
- Pure Vanilla Extract- Make sure you only use pure extract. A vanilla extract that isn't pure will give the muffins a chemical taste.
- Chocolate Chips- To make vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Muffins
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
For All Purpose Flour
- Use 1 ½ packed cups of AP flour (252 grams).
- Use packed cups of cocoa powder (29 grams).
- Only use 1 cup of milk.
Other Muffin Sizes
- Regular: Bake at the same temperature for 22-24 minutes or until the tops are golden, risen and springy when carefully touched. Makes 12 regular size muffins.
- Mini: Bake at 375 degrees Fahrenheit for 20-22 minutes or until muffins are risen and springy. Makes 48 mini muffins.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Blueberry Muffins
Here are the step by step instructions to make these chocolate blueberry muffins!
Step 1: Make the Jammy Blueberries
In a medium microwave safe bowl, heat ¼ cup blueberries in 20 second increments, smashing them with the back of a fork, until they are soft, liquidy and jammy. Set aside to cool.
If using fresh, remove large pieces of skin with a spoon.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, cocoa powder, granulated sugar, baking powder, baking soda and salt.
Step 3: Make the Cornstarch Water
In a bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 4: Add the Other Liquid Ingredients
Into the cornstarch water, add the milk, vegetable oil and vanilla; whisk to combine.
Step 5: Combine the Ingredients and Add In the Chocolate Chips and Blueberries
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Use a spatula to fold 1 cup of chocolate chips into the batter until combined.
Using the spatula, gently fold in the blueberries. Try not to break them.
Step 6: Scoop the Batter and Sprinkle more Chocolate Chips
Using an ice cream scoop, fill the muffin cups to the top and then smooth the batter with the back of the spoon or a small knife.
Then sprinkle the remaining 3 tablespoons of chocolate chips on top of the batter in each muffin cup. Gently push down on the chips to make sure they stick to the batter.
Step 7: Bake and Cool
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
Lastly, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan and let cool on a wire cooling rack.
Step 8: Make The Blueberry Icing
In a small bowl, whisk together the confectioners' sugar, 1 tablespoon of the cooled jammy blueberries and the water until combined and smooth.
Step 9: Drizzle The Icing
When ready to serve, drizzle the blueberry icing on top of completely cool muffins. If you drizzle on warm muffins, the icing will turn into a runny mess. Let the icing harden before eating and storing.
Expert Baking Tips
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the muffins their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your muffins too dry and bitter.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the muffin pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners of Grease the Pan- It will ensure you're able to get the muffins out of the tins. If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. You want to make sure you grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- Fill the Muffin Tins to the Top- Make sure to fill each muffin cup all the way to the top. You want the muffins to have height.
- Cool the Muffins- Make sure the muffins have cooled at least 5-10 min prior to removing them from the muffin pan. If you do not wait, the muffins will break apart into a giant mess when trying to remove them.
- Making The Icing- If the icing appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the icing thin enough to drizzle but thick enough to solidify on the muffins.
Recipe FAQs
This recipe makes 6 jumbo size muffins.
It can also make 12 regular size muffins. If doing so, bake them at the same temperature for 22-24 minutes or until the tops are risen and springy when carefully touched.
It can also make 48 mini muffins. If doing so, use mini chocolate chips. You'll only need 1 cup of mini chips in the batter. Bake the mini muffins at the same temperature for 20-22 minutes or until the tops are risen and springy when carefully touched.
No! If only using blueberries, fold 1.5 cups of blueberries into the batter instead.
When you just bake the muffins they will have a crisp exterior and soft interior.
After you store them in an airtight container or in the foil at room temperature overnight, they will be soft on the outside as well.
Yes you can!
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan.
Bake in the center rack of a 350 degrees Fahrenheit oven for 60 minutes until risen and springy when carefully poked.
Storing and Freezing: Once the muffins have cooled, individually wrap the each muffin in aluminum foil. Try to create a teepee with the top of the foil so it isn't touching the top of the muffin as much and pop in a zip top bag.
Store the foiled wrapped muffins in a zip top bag on the counter at room temperature for up to 2 days or freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If desired, warm each unwrapped muffin in the microwave for 5-10 seconds prior to eating. Be careful not to burn your mouth.
More Muffin Recipes You'll Love
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📖 Recipe
Chocolate Blueberry Muffins
Ingredients
For the Jammy Blueberries
- ¼ cup blueberries fresh or frozen
For the Chocolate Blueberry Muffins
- 1 ½ cups multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- ¼ cup cocoa powder (I use 2 tablespoons of Dutch and 2 tablespoon of Dark)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons of water
- 1 ½ cups milk
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup plus 3 tablespoons chocolate chips (reserve 3 tablespoons for the muffin tops)
- 1 cup fresh blueberries (tossed in ½ tablespoon flour)
For the Blueberry Icing
- 1 cup confectioners' sugar
- 1 tablespoon cooled jammy blueberries
- 1 tablespoon water
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a jumbo 6 cup muffin tin with vegetable oil, in the wells and on the top. Set aside.
Make the Jammy Blueberries
- In a medium microwave safe bowl, heat ¼ cup of blueberries in 20 second increments, stirring after each time, smashing with the back of a fork, until they are soft, liquidy and jammy. This took me about a minute.Scoop out any large skin with a spoon and set aside to cool.
Make the Chocolate Blueberry Muffins
- In a large bowl using a whisk, mix together the 1 ½ cups multipurpose gluten free flour, ¼ cup cocoa powder, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and 2 pinches kosher salt. Set aside.
- In a medium bowl, mix the 2 heaping tablespoons cornstarch (26 grams) and 3 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- Then pour the 1 ½ cups milk, ½ cup vegetable oil and the 1 teaspoon pure vanilla extract into the cornstarch water. Whisk to combine.
- Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
- Use a spatula to fold 1 cup of chocolate chips into the batter until combined.
- Take the 1 cup of blueberries and gently toss them in ½ tablespoon of gluten free flour.Then using a spatula, gently and carefully fold them into the batter.
- Using an ice cream scoop, fill the muffin cups to the top. Smooth the batter with the back of the spoon or a small knife.
- Sprinkle the remaining 3 tablespoons of chocolate chips on top of the muffins. Gently push down on the chips to make sure they stick to the batter.
- Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are risen and springy when carefully touched.
- Once out of the oven, let the muffins cool in the pan for about 5-10 minutes. Then remove from the pan using a small spatula and let cool completely on a wire cooling rack.
For the Blueberry Icing
- In a small bowl, whisk together the 1 cup confectioners' sugar, 1 tablespoon of the cooled jammy blueberries and the 1 tablespoon water until combined and smooth.
- Drizzle the blueberry icing on top of the cool muffins. If you drizzle it on warm muffins, the icing with melt. Let the icing harden prior to serving. Enjoy!
Amanda says
My grandkids love blueberries. This combo is great. They loved the muffins!
Steve says
These muffins are exactly the right combination of blueberry and chocolate. A delicious treat!