White Chocolate Blueberry Muffins
These white chocolate blueberry muffins are soft and tender, with sweet white chocolate chips and juicy bites of blueberry.
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.
Equipment
For this recipe, you will need a standard 12-hole muffin tin.
Method
- 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.
- Mix 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. 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 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.
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.
Additions and substitutions
- Almond extract can be added in place of vanilla.
- Add on a crispy streusel topping.
Related recipes
White Chocolate Blueberry Muffins
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.
Thanks so much for reading this recipe! Hope you love it as much as i do 🙂