These Chocolate Chip Blueberry Muffins have the most gorgeous natural blue hue from frozen blueberries (you'll get a different shade every time) and are loaded with chocolate chips! They don't just taste like a blueberry muffin with chocolate chips, they have their own flavor. Best yet, they're gluten free, nut free, eggless and can easily be vegan!
I love the combination of flavors in these chocolate chip blueberry muffins! They are rich yet sweet and oh so delicious. SO simple to make, with just a whisk, this recipe makes 6 jumbo sized muffins.
For more muffin recipes, try my Bakery Style Chocolate Chip Muffins, Gluten Free Blueberry Muffins, Gluten Free Banana Muffins and Gluten Free Chocolate Muffins.
Reasons to Love these 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!
- Loaded with Chocolate Chips- Each bite of these muffins is full of chocolate chips!
- They're Blue!!!- We use real frozen blueberries to get that gorgeous color!
Ingredient Notes
- 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 this one because it’s nut safe but it does contain dairy.
- Cornstarch and Water- These are eggless muffins so this mixture helps bind everything together.
- Chocolate Chips- Make sure to use gluten free/nut free and vegan if you want these dairy free.
- Frozen Blueberries- I use frozen because they're easier to break down due to the added water content.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk.
- Make sure to use allergy friendly chocolate chips.
For All Purpose Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:
- Use 1 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams).
- Use 1 cup milk of choice.
- Use ⅓ cup plus 2 teaspoons vegetable oil.
This recipe has not been tested with 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 Chip Blueberry Muffins
Here are the steps to make these muffins!
Step 1: Heat The Blueberries
In a small microwave safe bowl, heat the frozen blueberries in 20 second increments, stirring after each time, until they are soft liquidy and jammy. This took me almost 2 minutes.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, combine the gluten free flour, granulated sugar, baking powder, baking soda and salt. Whisk to combine.
Step 3: Make the Cornstarch Water
In a large 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 of choice, vegetable oil and vanilla; whisk to combine.
Step 5: Combine the Ingredients
Using a whisk, slowly mix the liquid ingredients into the dry until just combined. If it gets too thick, switch to a spatula.
Step 6: Add in the Jammy Blueberries
Use a spatula to fold in all the jammy blueberries, including any liquid. If you want the color all blue, make sure to blend it all in. Don't leave any swirls.
Step 7: Add in the Chocolate Chips
Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
Step 8: Scoop 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.
Step 9: Sprinkle More Chocolate Chips
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 10: Bake
Bake in the center rack of the 375 degree oven for 28 minutes until the muffins are golden on tops, risen and springy when carefully touched.
Step 11: Cool
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 on a wire cooling rack.
Expert Baking Tips
- Filling the Muffin Tins- Make sure to fill each muffin cup almost all the way to the top. You want the muffins to have beautiful height. This recipe makes 6 jumbo muffins.
- Smoothing the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the muffin cups, gently smooth the tops with a butter knife prior to baking.
- Grease the Muffin Tin- If you aren't using paper liners, you must grease the muffin tin. 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.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these muffins the night before.
Once they cool, store them in an airtight container at room temperature or individually wrap each one in foil then place in a zip top bag.
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 24 minutes or until the tops are risen and springy when carefully touched.
Yes you can!
Instead of 1.5 cups of chips in the batter, you can do ¾ cup or 1 cup and then you can eliminate the extra chips on top.
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 the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.
I would use frozen. The reason is because when they heat, they tend to have more liquid than fresh ones. We want more liquid to make that color really pop.
That is because no food coloring is required to get that amazing hue; it's all natural so the color will be different every time.
The color of the muffins will vary depending on what brand of blueberries you use to make them, how ripe they are and if you used fresh or frozen.
The color is never 100 percent the same, which makes it so fun.
For example, in my Blueberry Cupcakes I used fresh blueberries to make the jam and the frosting came more purple. In my Chocolate Blueberry Cake, I used frozen blueberries to make the jam and it came more magenta.
Yes. Sadly I cannot test the recipe due to celiac disease, but these are the changes I would make:
- Use 1 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams plus 2 tablespoons)
- Use 1 cup milk of choice
- Use ⅓ cup plus 2 teaspoons vegetable oil
Storing and Freezing
Storing
Since gluten free baked goods are best the first day, we want to try to keep these chocolate chip blueberry muffins as fresh as possible.
Once the muffins have cooled, store in an airtight container or 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.
If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to one day. If not eating them all in one day, I recommend freezing.
If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.
Freezing
Once the muffins have cooled, wrap them each in aluminum foil.
Pop them in a zip top bag and freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours.
If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.
Other Blueberry Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Chocolate Chip Blueberry Muffins
Ingredients
- ⅔ cup frozen blueberries (about 46 blueberries)
- 1 ¾ cups plus 2 tablespoons gluten free flour (I use a 1:1 gf flour with xanthan gum)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 1 ⅓ cups milk of choice
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups semi sweet chocolate chips plus 3 extra tablespoons of chips for sprinkling
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.
- In a small microwave safe bowl, heat the frozen blueberries in 20 second increments, stirring after each time, until they are soft and jammy. This took me almost 2 minutes.
- In a large bowl, with a whisk, mix together the gluten free flour, sugar, baking soda, baking powder and salt. Set aside.
- In a medium bowl, mix the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Then pour in the milk of choice, vegetable oil and the vanilla. 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 in all the jammy blueberries, including any liquid. If you want the color all blue, make sure to blend it all in. Don't leave any swirls.
- Use a spatula to fold 1.5 cups of chocolate chips into the batter until combined.
- 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 batter in each muffin cup. 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 golden on top, 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 on a wire cooling rack.
Video
Notes
Storing
Once the gluten free chocolate muffins have cooled, store in an airtight container or 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. If wrapped in foil, store them in a zip top bag on the counter at room temperature for up to one day. If not eating them all in one day, I recommend freezing. If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.Freezing
Once the muffins have cooled, wrap them each in aluminum foil. Pop them in a zip top bag and freeze for up to 30 days. To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours. If you want them warmer and softer, heat each muffin for 5-10 seconds in the microwave after taking them out of the foil.For Vegan
Use a gluten free flour that's free from dairy, use a non dairy milk and only use allergy friendly/vegan chocolate chips.For Regular Size Muffins
Bake at 375 degrees for 24 minutes. This recipes makes 12 regular size muffins.For a Loaf Cake
Follow the recipe exactly and then pour the batter into a greased and parchment lined 9x5 loaf pan. Bake in the center rack of the oven at 350 degrees Fahrenheit for 60 minutes until golden brown on top, risen and springy when carefully poked.For AP Flour
I cannot test this recipe due to celiac disease but these are the changes I would make:- Use 1 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams)
- Use 1 cup milk of choice
- Use ⅓ cup plus 2 teaspoons vegetable oil
John
What a quick and delicious muffin recipe!!!
Lee
Thanks so much!
Lee
Thank you!
Brianna
They are actually fluffy! And delicious. This will be a remake recipe over and over- can’t wait to eat these muffins for BL&D!
Lee
SO glad thank you so much!!!
John
Such a quick and easy! I love the blue color that came out in mine!
Tzipora
Can I replace tapioca starch instead of cornstarch? Thanks!
Lee
Yes! I read that you can use it instead of the cornstarch. Use the same amount as you would have the cornstarch and mix it with the same amount of water until smooth. Hope that helps!
Brandy
Hi There! I am new to GF baking. What is the purpose of xanthium gum? What would happen if you didn’t use it?
Lee
Hi Brandy! The xanthan gum adds thickness and helps hold everything together. It provides some of that elasticity that the gluten normally would. Hope this helps!
Zelna
Are the calories listed per individual muffin or for the whole size batch
Lee
Hi there! The calories listed are for an individual jumbo muffin. So for a regular size muffin, it would be divided by 2...so 259 calories per muffin. For a mini muffin it would be divided by 2 again, so 129 calories. Hope this makes sense! If that is still too many, you can leave off the chocolate chips on the tops of the muffins. Each tablespoon of chocolate chips is about 70 calories. You can also add less chocolate chips into the batter. Instead of 1.5 cups, you can half the amount and use 3/4 of a cup. That will take the calories way down. Hope this makes sense!
Daniela
Hi! I am from Chile and I love you recipes.
I want to know Can I use brown sugar? I want they will be fluffy and moist cupcakes
Thanks
(Sorry if my english isn't good)
Lee
Hi there! Yes! You should be able to use light brown sugar. You may have to cook them a little longer since brown sugar has more moisture than granulated.
Addie
Hi! Im a bit confused on the 1:1 of flour and xanthan gum part how much do I use?😅
Lee
Hi there. That's just the type of gluten free flour that I use. It's a 1 to 1 gluten free flour that contains xanthan gum. If you tried to use an almond flour or coconut flour...the recipe wouldn't work. For the recipe...you need 1 3/4 cups plus 2 tablespoons of flour. Hope that helps!
Cam
Hi there! Just came across your Instagram and am looking forward to trying these muffins. I’m guessing the cornstarch and water replaces using egg, but if I was to use egg how many would I include and is there anything I should adjust other than omitting the cornstarch and water mixture? Thanks!
Lee
Hi Cam! Sadly I cannot test out this recipe with eggs due to my son's egg allergy. However, if you wanted to try I would replace the cornstarch water with one egg. I would also use packed cups of flour, 1 cup of milk and 1/3 cup plus 2 teaspoons (NOT tablespoons) vegetable oil. Sorry I can't guarantee it will work but I hope this helps!
Zoe
when you give temperatures for your recipes, do you use convection bake it regular bake?