Say hello to the perfect balance of sweet and wholesome with these Blueberry and Chocolate Chip Muffins! Made with oats, maple syrup, and a hint of melted salted butter, these muffins are the best way to start your day or satisfy that mid-afternoon snack craving. The combination of juicy blueberries and melty chocolate chips brings the flavor, while the oats, skim milk, and eggs pack a nutritious punch. Baking powder gives them a light and fluffy texture, while maple syrup keeps the sweetness just right. They’re easy to whip up, full of flavor, and just the right amount of indulgent without going overboard!
Ingredients for Blueberry and Chocolate Chip Muffins
- Oats – These aren’t just for oatmeal anymore. Throwing oats into your muffins adds a nice texture, a bit of fiber, and that feeling like you’re making a healthier choice. Plus, they’ll keep you full longer, so you’re not reaching for a snack 30 minutes later. It’s basically like adding a pat on the back for being responsible.
- Maple Syrup (or honey) – It’s sweet, but not too sweet. You’re not dumping sugar into the mix, so you get that caramelized sweetness without the crash. Plus, using maple syrup makes you feel like you’re making a rustic, homey treat—maybe you’ll even start saying things like “I tapped this tree myself” to impress your friends (even if you totally didn’t).
- Skim Milk – We’re keeping it light here, folks. Skim milk keeps these muffins from getting too heavy, so you can still feel good about indulging in a couple (or three, no judgment). It’s like giving yourself permission to have another because hey, it’s skim, right?
- Eggs – Not just for breakfast, eggs add moisture, richness, and structure to your muffins. Think of them as the secret agents of baking—quietly doing all the hard work behind the scenes to make sure your muffins are fluffy and cohesive. Without eggs, these would just be a crumbly mess.
- Baking Powder – This is the ingredient that makes sure your muffins rise and shine, literally. You want a nice, rounded top on your muffin, not a sad, flat surface. Baking powder brings that height and airiness so your muffins don’t end up as dense little hockey pucks.
- Salted Butter – Let’s not pretend we’re skipping butter here. It’s what makes these muffins rich and flavorful. Salted butter, though, is the game changer—it adds a little extra punch to balance out the sweet from the syrup and chocolate chips, making sure every bite is packed with flavor. The salt sharpens everything up in the best way possible.
- Blueberries – These are the fresh, juicy bursts of flavor that make you feel like you’re eating something healthy. You can tell yourself, “This has fruit in it, so it’s good for me.” Plus, they add a natural sweetness and a pop of color that makes these muffins feel fresh and summery—even if it’s the middle of winter and you’re using frozen blueberries. No shame in that.
- Chocolate Chips – Okay, let's be real. You don’t need chocolate chips in a blueberry muffin, but why would you ever say no to a little chocolate? It’s the best kind of surprise when you get a bite of gooey, melted chocolate next to a juicy blueberry. Plus, it turns a standard blueberry muffin into something a little more exciting, like a mini celebration in each bite.
Frequently Asked Questions
- Can I swap out the skim milk for something else?
Absolutely! Almond milk, oat milk, or even whole milk will work just fine. But hey, keep in mind, switching it up might change the texture a little—but that’s half the fun, right? - Is maple syrup really necessary?
Listen, maple syrup gives that subtle sweetness without being overpowering. But if you’re in a pinch, honey or agave syrup can step in. Just don’t tell your Canadian friends. - What if I want more chocolate chips?
Is that even a question? More chocolate chips are always encouraged. Just remember, at some point, it might stop being a blueberry muffin and start being a chocolate party. No complaints here, though. - Can I use frozen blueberries?
Yep, frozen blueberries work like a charm! No need to defrost—just toss them in. Pro tip: coat them in a bit of flour to keep them from sinking to the bottom of the muffins. Unless you enjoy all your blueberries in one bite, then go for it. - Do I have to use salted butter?
I mean, unless you like bland muffins, yes. The salted butter balances out the sweetness and enhances all the flavors. If all you’ve got is unsalted butter, just sprinkle a pinch of salt in the batter and you’ll be good to go. - Are these muffins healthy?
Well, they’ve got oats, maple syrup, and blueberries, so we’re off to a solid start! And with no refined sugar, you can definitely feel good about eating one (or two… or three). Balance, right? - How do I store these?
If they even make it to leftovers, store them in an airtight container at room temp for 2-3 days. Or pop them in the fridge for up to a week. Bonus tip: Warm them up before eating. Melty chocolate chips are always a good idea. - Can I make these muffins gluten-free?
These are already gluten-free! Just make sure to use gluten-free oats, and you’re all set.
Tips and Tricks for Perfect Blueberry and Chocolate Chip Muffins
- Don’t Overmix: You’re making muffins, not chewy bread. When combining your wet and dry ingredients, gently fold them together. Stir until just combined, and don’t worry if there are lumps. Overmixing leads to tough muffins, and no one wants that.
- Room Temperature Eggs: Trust me, your eggs want to be cozy at room temperature before you whisk them into the batter. Cold eggs can stiffen the melted butter, and that’s just bad news for your muffin game.
- Fill ‘Em High: Muffin tins need to be filled almost to the top. If you're shy with your batter, you'll end up with sad little muffins that look like they need a hug. We want bakery-style puff here.
- The Toothpick Test: A classic, but it works. Stick a toothpick into the center of your muffins—if it comes out clean (or with melted chocolate—bonus!), they’re ready.
- Cool Before Storing: Resist the urge to tuck them away while they’re still warm. Let them cool on a wire rack to avoid sogginess. Trust me, it’s worth the wait.
- Storage Tip: Store your muffins in an airtight container with a paper towel underneath and on top. The towels absorb excess moisture, so your muffins stay fresh and fluffy. No one likes a soggy muffin!
- Freeze for Later: These muffins freeze like a dream. Pop them in a freezer bag, and they’ll keep for up to 3 months. Reheat in the microwave or oven whenever you need a warm muffin hug.
More Muffin Recipes!
- Pumpkin Protein Muffins
- Oatmeal Raisin Protein Muffins
- Carrot Cake Protein Muffins
- Lemon Blueberry Protein Muffins
- Healthy Banana Oat Protein Muffins
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Recipe
Blueberry and Chocolate Chip Muffins
Say hello to the perfect balance of sweet and wholesome with these Blueberry and Chocolate Chip Muffins! Made with oats, maple syrup, and a hint of melted salted butter, these muffins are the best way to start your day or satisfy that mid-afternoon snack craving.
Ingredients
Dry Ingredients
- 1 cup oat flour (I make my own using my Vitamix)
- 1 cup rolled oats
- 1 teaspoon baking powder
Wet Ingredients
- ⅓ cup maple syrup or honey
- 1 large egg at room temperature
- ¼ cup salted butter melted
- ½ cup skim milk
Other ingredients
- 1 cup frozen blueberries
- ½ cup dark chocolate chips
Instructions
Preheat oven to 350F and line a muffin pan with 12 muffin liners.
Grease a 12-muffin muffin pan. Or use paper liners.
Dry Ingredients. In a large mixing bowl, stir the dry ingredients until well combined.
Wet Ingredients. Melt the salted butter in the microwave for 30 to 45 seconds using a microwave-safe bowl or measuring cup. Incorporate the egg, milk, and maple syrup (or honey) and stir vigorously until smooth.
Mixing the wet ingredients into the dry ingredients. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Gently fold until just incorporated. Do NOT over-stir. Between 12 to 15 times should be enough.
Gently fold in the blueberries and dark chocolate chips. Again, do not over-stir.
Pour the Batter, evenly into the muffin pan. This should make 12 muffins.
Bake. Transfer to the oven and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
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