Chocolate Chip and Blueberry Muffins Recipe -
Chocolate Chip and Blueberry Muffins Recipe
  • READY IN 50 mins

Chocolate Chip and Blueberry Muffins

Recipe by  

"A very scrumptious muffin with lots of chocolate chips and blueberries in every bit of this muffin which would be good for breakfast or brunch."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    50 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.
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Reviews More Reviews

Sep 27, 2014

Definitely add this to the family menu shuffle. I had to adjust these for my dietary needs. I made them gluten free, dairy free and oat free. I used 2.2 cups of GF all purpose flour, subbed coconut milk for the light cream and buckwheat flakes for the oats. Mine came out light and fluffy and I was able to get 16 muffins out of this recipe. I use silicone muffin cups that hold 70ml per cup. I filled these a third of the way to the top. The puff up nicely too. Thanks Cheerios for sharing.

Jun 20, 2015

Scrumptious! A small rectangular glass dish, greased with Crisco, worked out beautifully. Baked it a bit longer than muffins call for, approximately 7 to 10 minutes. Test with toothpick. Thank you so much, Cheerios!


4 Ratings

Feb 11, 2015

I did 6 muffins with mint chocate, 6 muffins without, all with brown sugar. Perfect!

Sep 07, 2014

Hubs tried these and gave me a thumbs up, then got pouty when I said I was taking them to work. So I reworked my container and set aside for more for him. I got 18 out of this recipe, but I guess I have smaller muffin pans because that is pretty typical for me. I thought they were okay--too chocolate-y and not enough blueberry for me--but hubs liked them. I made these a tad more scone-like because I was going to use milk in place of the cream but ran out of that, so I used plain Greek yogurt instead. That worked perfectly well but made them more dense than the recipe submitter likely intended them to be. All in all, decent muffins with chocolate and blueberry if you like that combo. Thanks for the recipe!


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  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 9.3 g
  • 14%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 156 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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