• Preheat oven to 375 degree Fahrenheit.
• Place the bisquick baking mix in a large bowl.
• In a separate large bowl, beat the egg very well so the yolk and white is combined well.
• Add sugar and vanilla extract to the egg mixture, mix very well to combine.
• Also add the milk to egg sugar mixture and mix well to combine.
• Slowly pour the egg milk sugar mixture to the dry bisquick flour mixture and mix well to combine the ingredients evenly. Make sure there is no dry flour left at the bottom of the bowl.
• In a third bowl, combine the blueberries and cornstarch so the berries are coated with the cornstarch.
• Add the prepared blueberries to the prepared muffin batter.
• Also add the semisweet chocolate chips and gently mix in so the blueberries and chocolate chips are combined evenly in the batter.

To bake the muffins:

• Fill the batter to about ¾th of the muffin cups. I used silicone muffin trays, if you are using regular ones, it is a good idea to use cupcake liners before adding the batter.
• Place the muffin tray in the preheated oven and bake for about 30 minutes until a toothpick inserted at the centre of the muffins doesn't have any flour sticking to it (you might notice liquid from blueberry and chocolate chips in it which is fine).
• Once baked, immediately transfer the baking tray from the hot oven to avoid further baking.
• Allow the muffins to cool down completely, and once the muffins are cooled enough, carefully take them out of the muffin tray and transfer to serving plates.

  If you are using silicone muffin trays like I used in this recipe, you can pull them out easily but if you are using regular muffin trays, it is a good idea to use cupcake liners to make the job easier.
• When you are using silicone trays, it is a good idea to pull them from the middle rather than the sides, to take them out easily without breaking since there are blueberries in the muffins.
• Enjoy the delicious, moist and fluffy blueberry chocolate chip muffins with a cup of tea, coffee or milk!