Chocolate milk blueberry muffins

Soft and fluffy blueberry muffins made with… chocolate milk? Yes – by swapping out regular milk with chocolate, your blueberry muffins will have an enhanced, complex flavor. Add coarse sugar on top for a layer of crunchy sweetness!

My family and I were driving down to Asheville for a weekend getaway. My husband made the suggestion to bake some blueberry muffins that we could snack on during the 6+ hour drive or for breakfast the next day.

We happened to have a pint of blueberries in the refrigerator that I wanted to use up before our trip, so I appreciated my husband’s suggestion. We also had about half a cup of chocolate milk left in the refrigerator as well. All the regular milk and soy milk were long gone.

So, chocolate milk it was. The chocolate milk tinted my muffins a little darker in color but added a fun new dimension in the flavor profile (yay chocolate and blueberries!). I baked these up very quickly, added some coarse sugar for the top and packed about 8 of these for our trip. We ate some on the way down and back and only came home with 1 muffin.

These muffins were soft, fluffy, and a bit crunchy on top with the coarse sugar. Everyone in my family raved about these, and we were sad that there were only a few muffins left after we returned home from our trip (I put the remaining 4 in the refrigerator for us to enjoy once we got home).

What I enjoyed about these muffins is that they didn’t contain any butter. Yes, there is oil in there, but it didn’t make the muffins feel greasy or heavy. They were just as light and fluffy as the traditional full-fat blueberry muffins you can buy or make at home.

chocolate milk blueberry muffin
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1 from 1 vote

Chocolate milk blueberry muffins

Soft and fluffy blueberry muffins made with chocolate milk!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 1 and 3/4 cups all-purpose flour
  • 2 and 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 3/4 cup whole milk I used 1/2 cup of whole chocolate milk
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups blueberries
  • Coarse sugar for sprinkling optional


  • Preheat your oven to 375 degrees F. Generously grease or line a standard muffin pan and set aside.
  • In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix together the sugar, eggs, canola oil on medium speed until well blended. Add in the milk and vanilla and mix well. Turn the mixer to low and slowly add in the dry ingredients until a few dry streaks remain.
  • Turn off the mixer and fold in the blueberries by hand.
  • Evenly distribute the batter into your prepared baking pan, filling each well about 3/4 full. Sprinkle coarse sugar on top if desired.
  • Bake in your preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool slightly before serving.


Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for a few days. They can also be frozen and thawed.
Source: Barely adapted from Food and Wine


  1. Roxy S
    May 13, 2020 / 10:31 pm

    1 star
    Not a fan. I’ve read it’s not a good idea to simply sub in chocolate milk and it’s true. Just use regular milk. These muffins just didn’t taste right to me – maybe using chocolate milk in a chocolate muffin would have been better.

    • evabakes
      May 14, 2020 / 7:24 am

      I would have used regular milk but ran out. 🙂 I like your idea of using chocolate milk for chocolate muffins!

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