Blueberry Chocolate Chip Muffins
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!
Servings: 6 jumbo muffins
Calories: 519kcal
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
Regular Muffins: Bake at 375 degrees Fahrenheit for 22-24 minutes or until muffins are risen and springy. Makes 12 regular muffins.
Non-Blue Blueberry Muffins: Eliminate the jammy blueberry steps. After you make the muffin batter, carefully fold in ¾ cup fresh blueberries and ¾ cup chocolate chips.
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.
Vegan: Use a dairy free gluten free flour, make sure the sugar you use is vegan, use dairy free milk, and make sure your chocolate chips are vegan.
All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cups plus 2 tablespoons packed cups of AP flour (294 grams plus 2 tablespoons), 1 cup of milk and use ⅓ cup plus 2 teaspoons (not tablespoons) vegetable oil.
Storing: Store cooled chocolate chip blueberry muffins in an airtight container or wrapped in foil at room temperature for up to 2 days, or in the freezer for 30 days. If desired, warm each muffin in the microwave for 5-10 seconds prior to eating.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 519kcal | Carbohydrates: 80g | Protein: 8g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 387mg | Potassium: 351mg | Fiber: 8g | Sugar: 47g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 4mg