If you are a chocolate lover like Heart is, you will absolutely love this Chocolate Chip Blueberry Muffins Recipe. It’s the perfect amount of chocolate so it’s not too rich but still has the sweet flavor for your sweet tooth. These muffins are also gooey with the melted chocolate chips and blueberries.
Jewels loves making muffins. Muffins make the perfect recipe for kids to start baking with. Not too many ingredients and they usually have all the baking staples you most likely have on hand anyway.
It’s not unusual to see muffins in our kitchen every few weeks. Along with these Chocolate Chip Blueberry Muffins, you can find these Delicious Pumpkin Crumb Muffins and Raspberry Peanut Butter Muffins.
We are always trying to change our current recipe and experiment with different flavor combinations. This Chocolate Chip Blueberry Muffin combination happened because we had a basket full of blueberries that were starting to get too ripe and I thought we better use them before they go bad and moldy.
A quick on-the-go breakfast or snack
If you are like me, you don’t have time to spend hours baking a snack for the kiddos. I always need something quick, easy, and easy clean up. These Chocolate Chip Blueberry Muffins take about 10-15 minutes to get all the ingredients measured out and mixed in the bowl. Take another 10 minutes to bake at 425 degrees and another 5 minutes at 350 degrees and wa la! Muffins are done!
Storage and Freezing
Storing: Store any leftover muffins in an airtight container at room temperature. They are best if you eat them within a couple of days, but they should be good for up to 5 days possibly even longer if you put them in the refrigerator.
Freezing: If you don’t want to eat all of the muffins now, you can freeze them. I like to wrap the cooled muffins in Handi Wrap then in Aluminum Foil. I then place them in a gallon sized freezer bag and then lay flat in the freezer. You can freeze these muffins for up to 3 months. You can remove them one at a time and let them thaw at room temperature or place them in the microwave for about 20-30 seconds.
Create your own Variation
Not a fan of Blueberries? You can try any cut up, drained, fresh fruit you’d like. Top with some cinnamon sugar before baking, or even try some shredded coconut.
Chocolate Muffin Variations
- Chocolate Chips & Bananas
- Chocolate Chips & Raspberries
- Chocolate Chips, Shredded Coconut and Pineapple
- Chocolate Chips & Peanut Butter Chips
- Chocolate Chips & Dried Cranberries
- Add Cinnamon and/or Pumpkin Pie Spice
Blueberry Banana Oatmeal Breakfast Cups
Course: Snack, BreakfastCuisine: American18
servings10
minutes21
minutesIngredients
5 cups of oats
2 mashed bananas
2/3 cups of blueberries
5 tbsp of maple syrup
2 1/3 cups water
1/4 cup vegetable oil
1 tbsp chocolate peanut butter powder
1/2 cup of peanut butter chips
2 1/2 tsp pure vanilla extract
1 tsp cinnamon
Optional : Flax seed, coconut, raisins, craisins
Directions
- Preheat oven to 350 degrees F and spray a muffin pan with non stick cooking spray.
- Put dry ingredients; oats, cinnamon and any additional addins into a medium bowl.
- In a second medium bowl, combine the wet ingredients, including the bananas. Maple syrup, water, vegetable oil, vanilla extract, and bananas.
- Combine the wet and dry ingredients and mix well.
- Fold in blueberries and peanut butter chips.
- Fill muffin cups to the top with oat mixture.
- Bake for 20-22 minutes. The cups will stick together when done and show a little browning.
