These Blueberry Chocolate Chip Muffins have the most gorgeous natural blue hue from jammy blueberries and are loaded with chocolate chips! They don't just taste like a blueberry muffin with chocolate chips, they have their own unique flavor. 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 flavors in these Blueberry Chocolate Chip 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. The color is so fun and all natural; thanks to the jammy blueberries. If you're not into the blue muffins, no worries! Just scroll below to my sectioned entitled, "Substitutions and Variations."
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 Blueberry Chocolate Chip 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 just like in my Triple Chocolate Muffins!
- They're Naturally Blue!!!- We use jammy blueberries to get that gorgeous natural 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 gluten free 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.
- 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.
- Frozen Wild Blueberries- I use frozen because they're easier to break down due to the added water content like in my Blueberry Cookies and make the muffins a fun color!
- 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 ¾ packed cups plus 2 packed tablespoons of AP flour (294 grams).
- Only use 1 cup of milk.
- Use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
Non-Blue Muffins
- Eliminate the jammy blueberry steps.
- After you make the muffin batter, carefully fold in ¾ cup fresh blueberries and ¾ cup chocolate chips.
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: Use my recipe for Gluten Free Blueberry 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 Blueberry Chocolate Chip Muffins
Here are the step by step instructions to make these chocolate chip blueberry muffins!
Step 1: Make the Jammy Blueberries
In a medium microwave safe bowl, heat the blueberries in 20 second increments, smashing them with the back of a fork, until they are soft, liquidy and jammy. Set aside to cool.
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt until combined. Set aside.
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, 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. If you want it marbled, just swirl a bit.
Step 7: Fold 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 and Top with More Chocolate Chips
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.
Step 9: Bake and Cool
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.
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
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- 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 or Grease the Pan- If you don't have any paper liners, grease each muffin tin with vegetable oil prior to adding the batter. Grease the entire pan, yes even the top; these muffins rise up nice and high and spill out of the cups.
- 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.
- 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.
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.
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.
Yes you can!
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.
Storing and Freezing: Once the muffins have cooled, store in an airtight container or individually wrap the each muffin in aluminum foil. If using 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 poop in a zip top bag.
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.
Store them 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 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
Blueberry Chocolate Chip Muffins
Ingredients
- ⅔ cup blueberries , frozen or fresh (I used frozen wild blueberries)
- 1 ¾ cups plus 2 tablespoons multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 pinches kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 1 ⅓ cups milk
- ⅓ cup plus 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 ½ cups plus 3 tablespoons semi sweet chocolate chips (reserve the 3 tablespoons for the tops)
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 ⅔ 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 blueberries, remove large pieces of skin with a spoon or strain through a mesh colander.
- In a large bowl, with a whisk, mix together the 1 ¾ cups plus 2 tablespoons gluten free flour, the ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda and the 2 pinches kosher salt. Set aside.
- In a medium bowl, mix the 2 rounded tablespoons of cornstarch (26 grams) with 3 tablespoons water until it is thin and watery. It will be thick and tacky at first. Then pour in the 1 ⅓ cups milk, the ⅓ cup plus 2 tablespoons vegetable oil and the 2 teaspoons pure vanilla extract. 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
Nutrition
Mercy says
Absolutely SO tasty and such a fun vibrant color! I used oat milk and couldn’t believe how good the texture was for being gluten free AND vegan!
Lee says
Thanks so much!
Jena says
This is the first recipe I’ve tried of yours and I’m crying they’re so good 😭. I feel like a lot of GF recipes seem so complicated but yours seem really simple and easy. Thank you for this! 🙏🏼
Lee says
Oh my goodness thank you so so much!!!
Zoe says
when you give temperatures for your recipes, do you use convection bake it regular bake?
Cam says
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 says
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!
Addie says
Hi! Im a bit confused on the 1:1 of flour and xanthan gum part how much do I use?😅
Lee says
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!
RC says
Why won't almond flour work? I have baked with almond flour or a blend for many years with traditional recipes. These look amazing.
Lee says
I cannot have nuts in my household due to my son's severe allergies. Sadly almond flour is not a 1 to 1 replacement for gluten free multipurpose flour. It is a high fat flour and can make baked goods greasy due to the added moisture. You'd also have to adjust the liquid amounts in the recipe for the best results. King Arthur says to replace 1/4 of the flour in a recipe with almond flour. So if a recipe calls for 1 cup of flour, then use 3/4 cup gf multipurpose flour and 1/4 cup almond flour. Sorry I can't be of more help!
Daniela says
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 says
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.
Zelna says
Are the calories listed per individual muffin or for the whole size batch
Lee says
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!
Brandy says
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 says
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!
Tzipora says
Can I replace tapioca starch instead of cornstarch? Thanks!
Lee says
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!
John says
Such a quick and easy! I love the blue color that came out in mine!
Brianna says
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 says
SO glad thank you so much!!!
John says
What a quick and delicious muffin recipe!!!
Lee says
Thanks so much!
Lee says
Thank you!