White Chocolate and Blueberry Muffins
Delicious homemade blueberry muffins filled with melty white chocolate!
Servings: 16 muffins
Calories: 204kcal
Equipment
- Muffin pan(s)
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
- Measuring spoons
Ingredients
- 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
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: 204kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 181mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
