These White Chocolate and Blueberry Muffins are the dolled up version of plain blueberry muffins. Adding white chocolate into the mix creates a creamy sweet surprise that pairs perfectly with tart, juicy, sweet blueberries! They are my new favorite muffin!
Why We Love This Recipe
- These blueberry and white chocolate muffins would be a great addition to any brunch spread but are simple enough to make during the week for breakfast or an easy snack.
- It creates so many different textures from fluffy batter to pops of blueberry and creamy bits from the white chocolate for an adventure in every bite!
- It is a fun twist on a classic.
- They're a sweeter grown up version of my Mini Blueberry Muffins!
- All purpose flour
- Granulated sugar
- Baking powder
- Blueberries (fresh or frozen)
- Vegetable oil (or other neutral oil)
- Vanilla extract
- White chocolate chunks (white chocolate chips will work, but a high quality white chocolate bar is preferred)
See recipe card below for quantities.
Substitutions & Variations
- Make these into blueberry chocolate muffins by substituting your favorite type of dark or milk chocolate for the white chocolate.
- Swap the teaspoon vanilla extract for ¼ teaspoon almond extract for an even richer flavor.
- Try using fresh raspberries or blackberries in place of the blueberries.
- These can also be made into jumbo or mini muffins! See instructions in the recipe card notes below.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Step 1: In a large mixing bowl, whisk together the flour, sugar, salt and baking powder. Then add the blueberries and gently toss to coat.
Step 2: In a medium bowl, mix the eggs, buttermilk, oil, and vanilla extract until combined.
Step 3: Fold the wet ingredients into the large bowl of dry ingredients until just a few flour streaks remain. Then, fold in the white chocolate pieces.
Step 4: Using an ice cream scoop, fill about 16 regular sized muffin cups ⅔ of the way up. Bake the muffins at 375°F for 16-20 minutes, until the top of the muffins are very light golden brown and a toothpick comes out clean.
Tips For Success
Tip #1 - Folding the wet ingredients into the flour mixture until just combined helps make sure you have fluffy muffins. If you over mix the muffin batter, it can become dense and rubbery.
Tip #2 - Chopping a bar of quality white chocolate means you will have better flavor throughout your white choc and blueberry muffins than you will get from white chocolate chips. Chocolate chips are made to hold their shapes whereas a chocolate bar will melt more! It also allows you to chop them to the perfect size you want.
Tip #3 - If you are using frozen instead of fresh blueberries, be careful as you mix them into the dry mixture to avoid too much of the blueberries' color to seep into the flour. You do not need to let them thaw before baking.
While store-bought buttermilk is the best option, you can make a homemade version by pouring whole milk into a small bowl, adding a splash of vinegar, and allowing it to sit for 5 minutes before using. You could also try substituting with greek yogurt with a splash of milk to thin it out.
Both the vegetable oil and the buttermilk add fat and moisture to the batter which keeps it from drying out in the oven. And making sure you don't over mix your batter or over measure your flour will create the fluffiest muffins!
Room Temperature: These blueberry muffins with white chocolate can be stored on the counter in an airtight container for up to 4 days.
Refrigerator: Store baked muffins in the refrigerator for up to 1 week. Please note that storing them here may dry them out a bit.
Freezer: Store completely cooled white chocolate blueberry muffins in a freezer-safe container for up to 1 month.
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White Chocolate and Blueberry Muffins
- Muffin pan(s)
- Muffin liners
- Mixing bowls
- Measuring spoons
- 2¼ cups (281.25 g) all-purpose flour weighed in grams (see metric tab) or spooned & leveled
- ¾ cup (150 g) granulated sugar
- ½ teaspoon salt
- 1 tablespoon (12 g) baking powder
- 1 cup blueberries fresh or frozen
- 2 large eggs room temperature
- 1 cup (236.59 ml) buttermilk room temperature
- ½ cup (118.29 ml) vegetable oil or other neutral oil
- 1 teaspoon vanilla extract
- 2-3 ounces white chocolate chopped bar (recommended) or chocolate chips
- Preheat oven to 375°F and fill 16 muffin wells with liners.
- In a large bowl, whisk together the flour, sugar, salt and baking powder. Toss in the blueberries so they're lightly coated in the mixture.
- In a medium bowl, stir together the eggs, buttermilk, oil and vanilla extract.
- Fold the wet ingredients into the dry ingredients until only a couple flour streaks remain. Then, fold in the white chocolate pieces.
- Fill muffin liners ⅔ full and bake on the middle rack until a toothpick comes out clean (about 16-20 minutes).
- Let the muffins cool in the pan for 5-10 minutes and then transfer to a wire rack.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.