Blueberry White Chocolate Muffins
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Searching for the ultimate Blueberry White Chocolate Muffin recipe? Your search ends here! These muffins are irresistibly moist and fluffy, packed with fresh blueberries and creamy white chocolate chips. Perfect for breakfast, brunch, or a sweet treat, these muffins are sure to become a favorite in your kitchen—give them a try and taste the difference!
I don’t know about you, but I’m a huge fan of muffins! They’re one of my go-to treats to share with neighbors, friends, and family, and I absolutely love surprising everyone with new and exciting flavors. This muffin base recipe has been a staple in my kitchen for years, and the addition of fresh blueberries and white chocolate chips takes them to a whole new level of deliciousness.
Growing up in the Midwest, my sister and I were always either at a neighbor’s or hanging out with friends at our house. My mother often baked fresh muffins, knowing they were the perfect grab-and-go treat before we dashed back outside to play. Those warm, cozy memories inspire me to keep the tradition alive, sharing my favorite muffin recipes like Banana Muffins, Pumpkin Banana Muffins, and what my son calls the best muffins of all Cinnamon Roll Muffins.
Why you’ll love this recipe
- Delicious Flavor Combination: The sweet-tart flavor of the juicy blueberries and the creamy richness of the chocolate chips create a truly irresistible match.
- Easy and Quick to Make: These muffins come together in just a few simple steps, making them a perfect option for a quick breakfast, brunch, or snack that feels indulgent without requiring hours in the kitchen.
- Versatile and Shareable: Whether you’re baking for a family breakfast, a friendly get-together, or just to have a tasty treat on hand, these muffins are the perfect size to share and enjoy with others. Plus, they make a delightful gift for neighbors and friends!
Ingredients for White Chocolate Blueberry Muffins
You can find a list of all the dry ingredients in the recipe card below.
- Butter: Room temperature is ideal for achieving the perfect consistency. I don’t recommend using melted butter.
- Granulated Sugar: This recipe uses only granulated sugar—no brown sugar needed.
- Eggs: Essential for binding and structure.
- Vanilla Bean Paste: Vanilla extract can be used as a substitute if you don’t have paste on hand.
- Sour Cream: Adds a soft, moist, and fluffy texture to the muffins. Greek yogurt works well as an alternative.
- Milk: Primarily used to add moisture, ensuring the muffins have an excellent texture.
- Fresh Blueberries: Frozen blueberries can be used, but be aware they may bleed and tint the batter blue-green.
- White Chocolate Chips: Opt for a high-quality brand for the best flavor.
- Turbinado Cane Sugar: This is optional, but I highly recommend it for the delightful crunch and texture it adds to the muffin tops.
How to make blueberry white chocolate muffins from scratch
Step 1: Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray or line it with cupcake liners. Set aside.
Step 2: In a small bowl, combine the all purpose flour, baking soda, cinnamon, and salt.
Step 3: In a large mixing bowl, blend the softened butter, vanilla, sugar, eggs, sour cream, and milk.
Step 4: Add the flour mixture to the wet ingredients and mix with a until all the ingredients are incorporated.
Step 5: Gently mix in the blueberries and white chocolate chips.
Step 6: Spoon the mixture evenly into each cup of the muffin tin. Sprinkle 1/2 tablespoon of the turbinado sugar over the top of each muffin.
Step 7: Bake for 16-18 minutes until the tops are golden brown. Let the muffins sit for 5 minutes and then move them to a cooling rack.
Kitchen tools to make blueberry chocolate muffins
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Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigerator – To keep them fresh longer, you can store the muffins in the refrigerator for up to a week. Just warm them up a bit before serving.
Freezer – Yes, you can freeze these muffins! Individually wrap each muffin in plastic wrap and store them in a freezer-safe bag or container. They’ll keep for up to 3 months.
Heat – To enjoy, thaw at room temperature or warm in the microwave in 15 second increments.
What to serve with blueberry muffins
These muffins are perfect for breakfast or a snack, pairing beautifully with a cup of coffee or tea. However, my favorite way to enjoy them is at a brunch event. Served with egg sausage bake, classic deviled eggs, and easy drop biscuits. You can find more options here.
Tips
- To guarantee moist muffins, be careful not to overbake them.
- White chocolate chips can sometimes stick to the bottom of the muffin pan, so using muffin liners is highly recommended.
- For an extra burst of flavor, consider adding 1 tablespoon of lemon juice and the zest of one lemon.
- Opt for a jumbo muffin pan if you’re aiming for bakery-style muffins.
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White Chocolate Chip Blueberry Muffins
Equipment
Ingredients
- 1 3/4 cup All Purpose Flour
- 2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup Butter Softened
- 3/4 cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla Paste
- 1/2 cup Sour Cream
- 1/4 cup Milk
- 1 cup Blueberries
- 3/4 cup White Chocolate Chips
- 6 Tablespoons Turbinado Cane Sugar Optional
Instructions
- Preheat the oven to 350 degrees. Spray a muffin pan with nonstick spray or line it with cupcake liners. Set aside.
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt.1 3/4 cup All Purpose Flour, 2 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt
- In a large bowl, mix the softened butter, vanilla, sugar, eggs, sour cream, and milk.1/2 cup Butter, 3/4 cup Granulated Sugar, 2 Eggs, 1 teaspoon Vanilla Paste, 1/2 cup Sour Cream, 1/4 cup Milk
- Add the dry ingredients to the wet ingredients and mix with a until all the ingredients are incorporated.
- Gently mix in the blueberries and white chocolate chips. Spoon the mixture evenly into each cup of the muffin tin.1 cup Blueberries, 3/4 cup White Chocolate Chips
- Sprinkle 1 tablespoon of the turbinado sugar over each muffin.6 Tablespoons Turbinado Cane Sugar
- Bake for 16-18 minutes until the tops are golden brown.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
So good!!
I’m so glad you liked them!
Such a yummy recipe. My kiddos were in heaven this morning after trying these.
Thank you Katie! I’m so happy to hear that your kiddos loved the recipe! 😊 There’s nothing better than starting the day off with a hit. Thanks so much for trying it out, and I hope it becomes a regular in your kitchen!