A very scrumptious muffin with lots of chocolate chips and blueberries in every bit of this muffin which would be good for breakfast or brunch.

Cheerios
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

Nutrition Facts

275 calories; 9.3 g total fat; 44 mg cholesterol; 156 mg sodium. 45.6 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/27/2014
Definitely add this to the family menu shuffle. I had to adjust these for my dietary needs. I made them gluten free dairy free and oat free. I used 2.2 cups of GF all purpose flour subbed coconut milk for the light cream and buckwheat flakes for the oats. Mine came out light and fluffy and I was able to get 16 muffins out of this recipe. I use silicone muffin cups that hold 70ml per cup. I filled these a third of the way to the top. The puff up nicely too. Thanks Cheerios for sharing. Read More
(5)

Most helpful critical review

Rating: 3 stars
10/15/2019
Did they forget butter? I added 4 tbsp of butter just in case Read More
17 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/27/2014
Definitely add this to the family menu shuffle. I had to adjust these for my dietary needs. I made them gluten free dairy free and oat free. I used 2.2 cups of GF all purpose flour subbed coconut milk for the light cream and buckwheat flakes for the oats. Mine came out light and fluffy and I was able to get 16 muffins out of this recipe. I use silicone muffin cups that hold 70ml per cup. I filled these a third of the way to the top. The puff up nicely too. Thanks Cheerios for sharing. Read More
(5)
Rating: 5 stars
09/27/2014
Definitely add this to the family menu shuffle. I had to adjust these for my dietary needs. I made them gluten free dairy free and oat free. I used 2.2 cups of GF all purpose flour subbed coconut milk for the light cream and buckwheat flakes for the oats. Mine came out light and fluffy and I was able to get 16 muffins out of this recipe. I use silicone muffin cups that hold 70ml per cup. I filled these a third of the way to the top. The puff up nicely too. Thanks Cheerios for sharing. Read More
(5)
Rating: 5 stars
06/20/2015
Scrumptious! A small rectangular glass dish greased with Crisco worked out beautifully. Baked it a bit longer than muffins call for approximately 7 to 10 minutes. Test with toothpick. Thank you so much Cheerios! Read More
(2)
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Rating: 4 stars
09/07/2014
Hubs tried these and gave me a thumbs up then got pouty when I said I was taking them to work. So I reworked my container and set aside for more for him. I got 18 out of this recipe but I guess I have smaller muffin pans because that is pretty typical for me. I thought they were okay--too chocolate-y and not enough blueberry for me--but hubs liked them. I made these a tad more scone-like because I was going to use milk in place of the cream but ran out of that so I used plain Greek yogurt instead. That worked perfectly well but made them more dense than the recipe submitter likely intended them to be. All in all decent muffins with chocolate and blueberry if you like that combo. Thanks for the recipe! Read More
(1)
Rating: 5 stars
02/11/2015
I did 6 muffins with mint chocate 6 muffins without all with brown sugar. Perfect! Read More
(1)
Rating: 5 stars
02/02/2016
I might cut down on the chocolate chips next time but otherwise they are delicious!! Read More
(1)
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Rating: 4 stars
03/22/2016
I made 2 batches one with dark choc and one with milk choc it would seem that the dark choc got the bigger thumbs up (although personally preferred milk!) I was confused with light cream? So in one batch used heavy whipping cream and in another mixed half whipping with milk honestly the heavy whipping worked better but it may be worth trying half/half? Overall a nice recipe Read More
Rating: 2 stars
04/11/2016
These turned out DRY! My kids won't eat them. I wonder if it's because there isn't any oil in the recipe. Bummer because the flavor is good. Read More
Rating: 3 stars
10/15/2019
Did they forget butter? I added 4 tbsp of butter just in case Read More
Rating: 5 stars
06/06/2017
I made these with 3/4 cup chocolate chips and 3/4 cup blueberries. I used 3/4 cup heavy cream (that needed to be used up) and 1/4 cup whole milk instead of the light cream. They came out wonderfully rich and moist. Next time I may cut the sugar to 3/4 cup. This recipe is a keeper! Read More