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White Chocolate Blueberry Muffins

These white chocolate blueberry muffins are soft and tender, with sweet white chocolate chips and juicy bites of blueberry.

White chocolate blueberry muffins

The muffin base is a lovely and versatile one – If you don’t want to use blueberries, you can swap it out with different berries! Or, for a sourdough version check out these strawberrry sourdough muffins.

Ingredients

Find the ingredient amounts and full instructions for this recipe 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
  • Salt
  • Melted butter – This can be salted or unsalted butter.
  • Granulated sugar
  • Large eggs
  • Vanilla extract or paste
  • Buttermilk
  • Lemon zest – Just a hint to brighten the berries.
  • Blueberries – Fresh blueberries or frozen can be used. No need to thaw frozen berries.
  • White chocolate chips
  • Turbinado or raw sugar – fro a little crunch on top of the muffins.
unwrapped muffins.

Equipment

For this recipe, you will need a standard 12-hole muffin tin.

Method

  1. Preheat the oven to 425°F/220°C. Line a muffin pan with paper cases.
  2. In a small bowl, combine flour, baking powder, and salt. Set these dry ingredients aside.
yogurt in whisked eggs.
  1. Mix melted butter, granulated sugar, eggs, vanilla, lemon zest and buttermilk in a large bowl until combined.
stirring flour into wet ingredients.
  1. Fold through the flour mixture until just combined, but don’t over mix it.
white chocolate chips and blueberries in batter.
  1. Add in the blueberries and white chocolate chips and gently fold them in. If using frozen blueberries, give them a quick rinse first so they don’t bleed into the batter.
sugar on muffin batter.
  1. Divide the muffin mixture evenly over the muffin cases. Sprinkle coarse sugar over each muffin.
  1. 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.
  1. 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.

Storing

Leftover 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, then 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.

opened blueberry muffins.

Additions and substitutions

  • Almond extract can be added in place of vanilla.
  • Add on a crispy streusel topping.

Related recipes

White chocolate blueberry muffins

White Chocolate Blueberry Muffins

Elien
Soft and tender blueberry muffins studded with white chocolate chips.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Snack
Cuisine American
Servings 12
Calories 278 kcal

Ingredients
 
 

  • 250 g all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 150 g granulated sugar
  • 113 g unsalted butter melted and slightly cooled
  • 2 large eggs room temperature
  • 1 teaspoon vanilla paste or extract
  • 1 teaspoon lemon zest finely grated
  • 180 g buttermilk* room temperature
  • 220 g blueberries fresh or frozen
  • 120 g white chocolate chips

Instructions
 

  • Preheat the oven to 425°F/220°C. Line a 12 muffin pan with paper liners.
  • 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. Mix it all together until combined.
  • Fold in the dry ingredients with a rubber spatula.
  • Add in the blueberries and white chocolate chips and gently fold them in. If using frozen blueberries, give them a quick rinse first so they don't bleed into the batter.
  • 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.

Notes

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 170g of regular milk (¾ cup minus ¾ Tbsp) plus 10g (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.

Nutrition

Serving: 1muffinCalories: 278kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 55mgSodium: 224mgPotassium: 100mgFiber: 1gSugar: 21gVitamin A: 318IUVitamin C: 2mgCalcium: 98mgIron: 1mg
Keyword Blueberries, Muffins, white chocolate
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