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No Crumb Blueberry Chocolate Chip Muffins

We have been growing organic blueberries in our yard for a few years now and each year we produce more and more blueberries. Lately, I can pick a whole cup of blueberries per day and my toddler devours them. I had the idea of making some homemade blueberry muffins with the blueberries we saved this week. The problem is, having three kids means a lot of opinions (and meltdowns). They couldn’t agree on chocolate chip or blueberry so I decided I should make some blueberry chocolate chip muffins.

No Crumb Blueberry Chocolate Chip Muffins

I wasn’t sure whether this sounded like a strange combination or totally amazing! With that in mind, I started looking for recipes and I found that blueberry chocolate chip muffins are a real thing. I found what I liked to come up with this recipe using no sugar and keeping them on the healthier side – also with plenty of blueberries and chocolate chips.

What’s even more amazing is that these muffins do not crumble! My kids always make a heck of a mess with most muffins. The texture of these muffins are different than most and more on the spongey side but we love them! The mess is kept to a minimum with just some chocolatey hands and faces instead of crumbs and melted chocolate all over the floor.

What I love about this recipe is that it can be made healthier and you can use substitutions as needed. Next time I plan to use coconut oil instead of butter and a non-dairy beverage instead of the milk. You can even try some gluten-free flour!

Blueberry Muffins with Fresh Garden Picked Blueberries

While most blueberry chocolate chip muffins call for about a cup of sugar, I used honey instead and only needed 1/4 cup. The blueberries and chocolate chips already give them the sweetness they need.

Most of the time I use frozen blueberries for muffins because they seem to hold up better but I found that using fresh blueberries coated with a little bit of flour worked perfectly.

Blueberry Chocolate Chip Muffin Recipe

Blueberry Chocolate Chip Muffins

  • makes about 18 muffins


  • 1/2 cup butter, softened (or substitute for coconut oil)
  • 1/4 cup honey
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup milk or non-dairy substitute
  • 2 cups flour
  • 1 cup chocolate chips (I used dark chocolate chips)
  • 1 cup fresh or frozen blueberries (I used fresh from my garden)
  • 2 teaspoons of flour (to coat the blueberries)


  1. Preheat oven to 425 degrees.
  2. Grease a muffin tin or use liners.
  3. Mix the wet ingredients and dry ingredients separately.
  4. Combine the dry ingredients with the wet ingredients and mix until combined. I used my stand mixer for this.
  5. Add the chocolate chips.
  6. Toss the blueberries in the 2 teaspoons of flour then add those.
  7. Add the batter to the muffin tins. They can be mostly full.
  8. Bake at 425 for 5 minutes then reduce temp to 350 and bake for another 15 minutes. I did not take the muffins out during this time.

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