Chocolate Chip Blueberry Muffin Loaf


Yeah, I don’t even know. This started as a brainstorming session due to my inability to sleep, in turn, due to my inability to apply sunscreen to my back, which is now very, very red. If you’ve read any of my other posts, you’d know I have an unhealthy obsession with pie. So, at approximately 2:45 am, I came up with the gem of an idea to take muffin mix, put it in a pie tin, and let it rise like some huge muffin. In the middle I could put blueberries or something. As I said, I don’t even know.

After going to my local Central Market to pick up ingredients for my lofty endeavor, I decided to tell my mother about my genius idea. About a minute into the conversation, I realized how idiotic I sounded, and that making a giant muffin pie was a moronic idea. The baking time it would take to get the muffin batter dry on the inside would render the top and bottom of the pie completely burnt. I already had the ingredients though, so what to do?

I’d be lying if I said I had a plan. I basically just whipped up some chocolate chip muffin batter. And in retrospect, I probably could/should have just poured them into baking cups and called it a day. But this is What A Twist. Dogs, dolphins, pigs and the rest of the intelligent animal community can easily bake chocolate chip muffins (read Redwall or The Wind in the Willows if you don’t believe me). Consequently, I took the aforementioned, and already purchased, blueberries and went rogue.


Taking two loaf pans I layered about 1/3 of the batter into one. Then I took about 2 pints of blueberries and rolled them in 3 tablespoons of the finest, uncut cornstarch money can buy. I’m not really sure why I did this, put you’re supposed to do it when you make blueberry pies so why not? Then I layered the blueberries on top of the batter I had poured. Doing the same thing for the other loaf pan, I quickly realized there’s no way in hell I’m getting two loaves out of this. So, throwing caution to the wind (by caution I mean the batter and blueberries in one pan, and by wind I mean the other pan) I turned my creation into a double layered chocolate chip blueberry muffin cake loaf thing. Then I baked it f0r 40 minutes. And, to be real with you, it turned out to be a delectable treat, perfect, in the words of my mother, with tea or coffee. And with that, I give you the recipe.


You’ll Need

  • 2 cups all purpose flour
  • 1/4 – 1/2 white sugar (depending on how sweet you want this)
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup of milk (I used 1% because it’s swimsuit season and I’m that vain, but whole would probably be better)
  • 1/3 cup of vegetable oil (or melted butter if that floats your boat)
  • 1 egg
  • 3/4 cup mini chocolate chips
  • 2 quarts of blueberries, rinsed, patted dry
  • 3 tbsp corn starch


  1. Preheat oven to 400º F
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, and chocolate chips
  3. In another bowl, whisk together milk, oil and egg.
  4. Add dry ingredients to wet and mix until you get a batter, obviously it will be lumpy because of the chocolate chips
  5. Add blueberries in a bowl and toss in cornstarch.
  6. Butter and Flour a 9×5 loaf pan.
  7. Add one third of the batter to the bottom of the pan, then add a layer of blueberries, trying not to get excess corn starch in the pan
  8. Cover the blueberry layer with another third of the batter and then add another layer of blueberries
  9. Pour the rest of the batter over the second blueberry layer
  10. Bake for ~40 minutes, using a toothpick to gauge when the loaf is done.