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Blueberry Chocolate Chip Muffins

Prep Time10 mins
Cook Time17 mins
Total Time27 mins
Servings: 12


  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 1/4 cups buttermilk
  • 1/3 cup unsalted butter melted and slightly cooled
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup fresh blueberries or thawed frozen blueberries
  • 3/4 cup semi-sweet chocolate chips
  • 1 1/4 cup confectioner's sugar
  • 2 tablespoons honey
  • 3 tablespoons heavy cream
  • 2 tablespoons unsalted butter


  • Preheat your oven to 350 degrees F and spray a 12-count muffin tin with a non-stick spray (or line with paper liners). Set aside.
  • In a large bowl, whisk together the flours, baking powder, baking soda, nutmeg, cinnamon and salt.
  • In another bowl, whisk together the sugar, buttermilk, butter, egg and vanilla extract until smooth. Add the wet ingredients to the dry and fold together until just moistened. Do not overmix.
  • Very gently fold in the blueberries and chocolate chips. Be careful when folding in the blueberries. If you mix them too much, they will bleed into the batter.
  • Divide the batter evenly among the 12 muffin tin molds. Bake at 350 degrees F for 13-15 minutes or until a toothpick comes out clean and the tops are slightly brown.
  • Remove the muffins from the oven and let cool in the pan.
  • While the muffins are cooling, prepare your glaze. In a small bowl, whisk together the confectioner's sugar, honey and heavy cream until smooth. Add the mixture, along with the butter to a small saucepan and heat over medium heat for 2-3 minutes or until the mixture is bubbly. Remove from heat and immediately drizzle the glaze over top of the muffins.
  • Store in an airtight container for 3-4 days. Enjoy!