With their moist texture and delicate crumb, these blueberry white chocolate muffins are a delicious treat for any time of day! The muffin batter is super easy to make and you can use fresh or frozen blueberries.
The muffin base is beautifully soft, studded with white chocolate chips, and bursting with juicy blueberries. Melted butter adds richness while buttermilk or a substitute like milk and lemon juice or plain yogurt creates a tender crumb.
The addition of bursting blueberries adds a delightful freshness, balancing the sweetness of the white chocolate chips.
Fresh or frozen blueberries
Fresh blueberries are folded through the batter right at the end to avoid the juicy blueberries being broken up by being mixed too much.
Frozen blueberries are prone to breaking up in the batter and releasing a lot of their color. To avoid the frozen blueberries from bleeding into the batter, add them to each individual muffin once the batter has been made and scooped into the muffin tin.
The original recipe for that these blueberry and white chocolate muffins are based on is my buttermilk blueberry muffins but without a streusel topping. I've got strawberry and white chocolate muffins too!
Find the ingredient amounts and full instructions for these white chocolate blueberry muffins listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need -
- All-purpose flour
- Baking powder
- Melted butter - This can be salted or unsalted butter.
- Granulated sugar
- Large eggs
- Vanilla extract or paste
- Lemon zest - Just a hint to brighten the sweet blueberries.
- Blueberries - Fresh blueberries or frozen can be used. No need to thaw the frozen berries.
- Sweet white chocolate chips - You could also use white chocolate chunks, from a chocolate bar, though these will melt more into the muffin.
- Turbinado sugar - fro a little crunch on top of the muffins.
For this recipe, you will need a standard 12-hole muffin tin.
The recipe card has US size which is smaller than metric. For best results, use a kitchen scale.
Preheat the oven to 425°F/220°C. Line a muffin pan with paper cases.
In a small bowl, combine flour, baking powder, and salt.
Set these dry ingredients aside.
Beat melted butter, granulated sugar, eggs, vanilla, lemon zest and buttermilk in a large bowl until combined.
Fold through the flour mixture until just combined, but don't over mix it.
Add in the blueberries and white chocolate chips and gently fold them in.
Divide the muffin mixture evenly over the muffin cases. Sprinkle coarse sugar over each muffin.
Bake the muffins in the preheated oven for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
Remove them from the oven and let the warm muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
Leftover blueberry white chip muffins can be stored at room temperature in a sealed container for up to 3 days. They can also be frozen for up to 3 months. Let them cool completely and place each muffin in a freezer bag or airtight container.
Thaw in the refrigerator or on the bench. The muffins can be rewarmed in the microwave or in the oven for 5 minutes at around 300°F/150°C for a fresh-baked fluffy muffins texture.
Additions and substitutions
- Almond extract can be added in place of vanilla to bring almond flavors to the muffin.
- Add on a crispy streusel topping.
- Swap for raspberries and make raspberry white chocolate muffins.
- 250g (2 cups*) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 150g (¾ cup) granulated sugar
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla paste or extract
- 1 teaspoon lemon zest, finely grated
- 180g (¾ cup) buttermilk**, room temperature
- 220g (1 ¾ cups) of fresh or frozen blueberries
- 120g (¾ cup) white chocolate chips
- Preheat the oven to 425°F/220°C. Line a muffin pan with paper cases.
- In a small bowl, mix together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl add the melted butter, granulated sugar, eggs, lemon zest, buttermilk and vanilla. Use a whisk or a wooden spoon to beat it all together until combined.
- Fold in the dry ingredients.
- Add in the blueberries and white chocolate chips and gently fold them in. If using frozen blueberries you can wait to add them once the batter has been divided over the muffin pan. This stops them from bleeding into the batter. Press them into each individual muffin cup once the batter is added.
- Divide the muffin mixture evenly over the muffin liners.
- Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.
- Remove them from the oven and let the warm muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.
*The cup sizes are US size which is smaller than metric. For best results, use scales.
**The buttermilk can be substituted with plain yogurt OR 168g of regular milk (¾ cup minus ¾ Tbsp) plus 12g (¾ Tbsp) white vinegar or lemon juice. Mix these two ingredients together before beginning the recipe to let it sit and curdle for 5-10 minutes.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 274Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 242mgCarbohydrates: 37gFiber: 1gSugar: 20gProtein: 4g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist