Chocolate blueberry muffins are a great upgrade to traditional blueberry muffins. These muffins are dotted with juicy, sweet blueberries and chocolate chips. Make a batch for snacks or a sweet treat. They freeze well too.
[This recipe was originally posted in June 2020. It has been updated with cooking instructions, expert tips, FAQ, related recipes and ways to repurpose/use up ingredients]
Table of contents
Easy breakfasts that require zero planning are great, but they get boring fast. Break up your breakfast/snack monotony with these delicious chocolate blueberry muffins.
Smear some peanut butter on them for an added protein boost.
When you're cooking for one, it's hard to find that balance of saving time and effort by making lots of servings and having some variety so you're not eating leftovers day after day after day.
You'll make 12 muffins with this recipe, but they freeze really well, so they are still great if you're cooking for one.
Ingredients
Scroll down to the chocolate blueberry muffins recipe card for the amounts of each ingredient, but here's a quick visual + description of what's in this recipe.
- Oil
- Brown sugar: use light or dark brown sugar
- Plain Greek yogurt: I love adding Greek yogurt to baked goods. It adds lots of moisture to batter.
- Milk
- Egg
- Whole wheat flour/All purpose flour: Use a combination or just one of the two. All whole wheat muffins may be a bit less tender, though. In this recipe, I use whole wheat flour for the muffins, all purpose for the blueberries.
- Cocoa powder: A combination of cocoa powder and chocolate chips adds lots of tasty chocolate flavor to these chocolate blueberry muffins
- Baking soda
- Baking powder
- Blueberries: Fresh or frozen blueberries work in this recipe. For the best blueberry flavor, find in-season local blueberries, or grab some frozen wild blueberries. Toss frozen blueberries in flour so they don't sink as much.
- Chocolate Chips
Instructions
Scroll down to the recipe card for more detailed instructions. Here's a quick overview + photos to see how to make this recipe in general.
1. Preheat oven to 350 F.
2. To start making your chocolate blueberry muffins, pour neutral oil into large mixing bowl, then add dark brown sugar. Mix well together using a whisk. Then add egg, milk, and Greek yogurt. Combine until mostly smooth.
3. After you've got your wet ingredients all incorporated it's time to add in dry your ingredients (whole wheat flour, cocoa powder, baking soda, baking powder, salt). Whisk dry ingredients into wet ones until just incorporated.
4. Add flour to frozen blueberries in a separate bowl. Stir until all blueberries are covered in flour. Add to batter. Fold blueberry/flour mixture and chocolate chips into batter too.
5. Prepare muffin tin for your chocolate blueberry muffins by adding muffin cups or by spraying the tin with cooking spray. Using ⅓ cup measuring cup or scoop, fill each muffin cup with batter. Fill about ¾ full.
6. Bake for 15-18 minutes, or until toothpick comes out clean. Let your chocolate blueberry muffins cool on a cooling rack, then transfer to an airtight container or bag to store.
Storage/Reheating Tips
Store leftover chocolate blueberry muffins in an airtight container or bag for about 5-7 days. You can transfer to a freezer bag to store for longer.
These muffins are also great warm, so you can heat them up for 30 seconds or less, or longer if they've been frozen.
Substitutions/Tips
- Use grapeseed, canola, or vegetable oil for this chocolate blueberry muffins recipe.
- I used dark cocoa powder, use what you have.
- Don't have whole wheat flour? Just use all all purpose flour. The biggest difference is that chocolate blueberry muffins made with whole wheat flour will have a slightly nuttier flavor.
- Other great add-ins: add some chopped nuts to the batter with chocolate chips.
FAQ
The Kitchn says blueberry muffins, banana chocolate chip muffins, strawberry orange muffins, sour cherry chocolate chunk muffins, and loaded savory breakfast muffins are their most popular ones.
The biggest differences are that cupcakes are often frosted, and muffin tops are usually bigger than cupcakes. Remember that Seinfeld episode? Muffin tops are the best!
Use baking powder and baking soda. These are both leaveners (meaning that they make baked goods rise). Also don't over-mix your batter, over-mixing it can make your muffins tough and not light or fluffy.
Other good make ahead breakfasts
What to do with leftover ingredients?
When you're cooking for one, you often have leftover produce, cans of whatever ingredient, etc. Here are a couple ideas on how to use up the leftover ingredients. It'll help you save money by wasting fewer ingredients.
- Blueberries: Blueberry Tea Smoothie
- Chocolate chips: Double Chocolate Chip Cookies (AKA the best cookies ever), Homemade Hot Chocolate Mix
- Greek yogurt: Protein Packed Chocolate Pudding, PB Greek Yogurt Dip, or Overnight Oats with Yogurt
Did you make these chocolate blueberry muffins? Leave me a comment & rating to share how they turned out!
Chocolate Blueberry Muffins (with Greek yogurt)
Equipment
- Large mixing bowl
- whisk
- Measuring Cups
- Measuring Spoons
- Muffin Tin
- Muffin Liners
Ingredients
- ½ cup neutral oil vegetable, canola, or grapeseed oil
- 1 cup brown sugar packed
- 1 cup plain Greek yogurt
- ½ cup milk
- 1 whole egg
- 1 ½ cup flour divided
- ⅔ cup cocoa powder I used dark cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup frozen blueberries
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Pour ½ c neutral oil into large mixing bowl, then add 1 cup dark brown sugar. Mix well together using a whisk. Then add 1 egg, ½ cup milk, and 1 cup Greek yogurt. Combine until mostly smooth.
- Add dry ingredients to wet ingredients (1 cup flour, ⅔ cup cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt). Whisk until just incorporated.
- Add ½ cup of flour to 1 cup frozen blueberries. Mix until all blueberries are covered in flour. Add to batter. Fold blueberry/flour mixture and ¾ cup chocolate chips into batter too.
- Prepare muffin tin by adding muffin cups or by spraying the tin with cooking spray. Using ⅓ cup measuring cup or scoop, fill each muffin cup with batter. Fill about ¾ full. Bake for 15-18 minutes, or until toothpick comes out clean.
- Enjoy for breakfast or a snack. They're great as is or smeared with peanut butter.
Notes
- Use grapeseed, canola, or vegetable oil for this recipe.
- I used dark cocoa powder, but use what you have.
- Use all purpose flour, whole wheat flour, or a combination of the two.
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Abigail Guerrero says
What is the temperature I should preheat the oven?
Rebecca says
ohhhhh shoot! sorry about that. 350 degrees, updating it now! thanks for letting me know
SHANIKA says
I love this combo! These muffins look so moist---OMG! Such an easy sweet treat recipe!
Rebecca says
they totally are! thanks
Deanne says
I loved the Greek yogurt plus the addition of chocolate chips, because chocolate! So yummy!
Rebecca says
always chocolate!
Noelle says
Blueberry and chocolate, great combo! Never thought of it before, but it was perfect!
Rebecca says
same! it's soo good!
Liz says
Just when I Thought blueberry muffins couldn't get more delicious! Haha you had me at chocolate! These are awesome
Rebecca says
right?! it's the easiest & most delicious addition
Scarlet says
Wow. These blueberry chocolate muffins sounds so good! The sweet and tart from those healthy blueberries will go great with the sweet and bitter chocolate. yum!
Rebecca says
totally!
Bintu | Recipes From A Pantry says
Blueberry muffins are one of my most favourite snacks and the addition makes them sound even better - these look so good, it would be so difficult not to eat the whole batch!
Rebecca says
ya they went really fast!