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Chocolate Chip and Blueberry Muffins

Chocolate Chip and Blueberry Muffins

Cheerios

"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

50 m servings 275 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

These turned out DRY! My kids won't eat them. I wonder if it's because there isn't any oil in the recipe. Bummer because the flavor is good.

Most helpful
Most positive
Least positive
Newest

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 c...

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 y...

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

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 gu...

These turned out DRY! My kids won't eat them. I wonder if it's because there isn't any oil in the recipe. Bummer because the flavor is good.

I made 2 batches, one with dark choc and one with milk choc, it would seem that the dark choc got the bigger thumbs up (although personally preferred milk!) I was confused with light cream? So ...

I might cut down on the chocolate chips next time, but otherwise, they are delicious!!

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