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    Broken Oven Baking » Recipes » Donuts & Muffins

    White Chocolate and Blueberry Muffins

    Published: May 6, 2022 by Kayla Burton · This post may contain affiliate links · 1 Comment

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    Jump to Recipe

    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!

    Half of a white chocolate blueberry muffin stacked on a whole one.

    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!

    Looking for more delicious muffin recipes?

    • Almond Poppy Seed Muffins
    • Strawberry Cream Cheese Muffins
    • Apple Streusel Muffins
    • Lemon Raspberry Muffins
    • Cinnamon Streusel Muffins
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Tips For Success
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Ingredients needed to make blueberry muffins with white chocolate.
    • All purpose flour
    • Granulated sugar
    • Salt
    • Baking powder
    • Blueberries (fresh or frozen)
    • Eggs
    • Buttermilk
    • 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!

    Equipment

    These white chocolate blueberry muffins are so simple - there are only a few tools you will need!

    • Muffin tin
    • Cupcake liners
    • Ice cream scoop or large spoon
    • Rubber spatula

    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.

    Recipe FAQs

    What if I can't find buttermilk?

    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.

    What is the secret to making fluffy, moist muffins?

    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!

    Storage

    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.

    More Recipes You'll Love

    • Glazed Blueberry Cake Donuts
    • Blueberry Muffin in a Mug
    • Blueberry Cream Pie Jars
    • Spiced Blueberry Pie

    Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    White Chocolate and Blueberry Muffins

    Kayla Burton
    Delicious homemade blueberry muffins filled with melty white chocolate!
    5 from 3 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 18 mins
    Total Time 38 mins
    Course Breakfast, Brunch, Dessert, Snack
    Cuisine American
    Servings 16 muffins
    Calories 204 kcal

    Equipment

    • Muffin pan(s)
    • Muffin liners
    • Mixing bowls
    • Whisk
    • Spatula
    • Scale/measuring cups
    • Measuring spoons

    Ingredients
     
     

    • 2¼ cups all-purpose flour weighed in grams (see metric tab) or spooned & leveled
    • ¾ cup granulated sugar
    • ½ teaspoon salt
    • 1 tablespoon baking powder
    • 1 cup blueberries fresh or frozen
    • 2 large eggs room temperature
    • 1 cup buttermilk room temperature
    • ½ cup vegetable oil or other neutral oil
    • 1 teaspoon vanilla extract
    • 2-3 ounces white chocolate chopped bar (recommended) or chocolate chips

    Instructions
     

    • 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.

    Notes

    Measuring Flour: For best results, weigh the flour in grams using a scale (see metric tab in recipe card above). If you're using measuring cups, use the spoon and level method.
    Buttermilk: Real buttermilk is the absolute best option for these muffins, but if you need to substitute it, you can try a DIY version.
    Storage: Store cooled muffins in an airtight container at room temperature for 4 days or in the freezer for 1 month.
    Make Ahead: The batter can be covered and stored in the refrigerator overnight and baked the next day.
    Jumbo Muffins: Fill jumbo muffins ⅔-3/4 full and bake at 425°F for 5 minutes then reduce temperature to 375°F and bake until a toothpick comes out clean (about 20 minutes total).
    Mini Muffins: Bake mini muffins at 350°F for 10-15 minutes.
    Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 204kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 181mgPotassium: 66mgFiber: 1gSugar: 13gVitamin A: 65IUVitamin C: 1mgCalcium: 75mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Emilia says

      June 14, 2022 at 9:32 am

      5 stars
      The white chocolate and blueberries make the perfect combo! one of my favorite muffin recipes!

      Reply

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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