Blueberry Muffins......I added chocolate chips to experiment. WOW!

So I made these muffins today to bring to a friend's house and they turned out to be so delicious with the added chocolate chips!
You can just make plain blueberry muffins....but for that yummy twist add chocolate chips! The recipe is from Cooking Light, but they don't taste healthy at all!
Recipe:

Blueberry Cinnamon-Burst Muffins
Makes 18 muffins
¼ cup flour
¼ cup sugar
1 tablespoon ground cinnamon
3 tablespoons chilled butter, cut into small pieces
1 cup sugar
1/3 cup butter, softened
2 large eggs
2 ½ cups flour
5 tsp. baking powder
½ tsp. salt
1 cup milk
1 ½ cup frozen blueberries
Cooking spray

1.preheat oven to 400 degrees
2.lightly spoon ¼ cup flour into a measuring cup, level with a knife. Combine ¼ cup flour, ¼ cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or two knives until mixture resembles coarse meal. Cover and chill 30 minutes.
3.Place 1 cup sugar and 1/3 cup butter in a bowl; beat with a mixer at high speed 1 minute or until combined. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 ½ cups flour, baking powder, and salt, stirring with a whisk. Add flour mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick)
4.Spoon batter into 18 muffin cups coating with cooking spray. Bake at 400 degrees for 18 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on wire rack.