Blueberry White Chocolate Muffins
This post may contain affiliate links. Please read our full disclosure policy.
If you’ve been searching for the perfect Blueberry White Chocolate Muffin recipe, look no further—I’ve tested and perfected this one! These muffins are moist, fluffy, and bursting with juicy blueberries and creamy white chocolate chips in every bite.
Whether you’re making them for breakfast, brunch, or just a sweet treat, this recipe delivers bakery-quality results every time. Try them and see why they’ll be your new go-to muffin!
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 outside to play.
Those warm, cozy memories are exactly why I keep baking and sharing my favorite muffin recipes. Jumbo Banana Nut Muffins are big, fluffy, and packed with crunchy walnuts (the kind my neighbors always ask for). But according to my son, the best of all? His all time favorite Cinnamon Roll Muffins. Can’t argue with that!
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!
Simple Ingredients
Recipe Notes:
- 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.
- Fresh Blueberries: Frozen blueberries can be used, but be aware they may bleed and tint the batter a blue-green color.
- Turbinado Cane Sugar: This is optional, but I highly recommend it for the delightful crunch and texture.
You can find a list of all the dry ingredients in the recipe card below.
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.
What to serve with blueberry muffins
These muffins are perfect for breakfast or a quick snack, especially with a hot cup of coffee or tea. But my favorite way to enjoy them? At brunch! I always serve my sausage egg bake on Christmas morning—it’s a tradition in my house.
And let’s be honest, deviled eggs make everything feel a little fancier. Oh, and don’t forget the sausage gravy—because no brunch spread is complete without it. Want even more ideas? I’ve got plenty—check them out here.
Try these muffins next: Chocolate Chip Oatmeal Muffins and Pumpkin Muffins.
If you make this recipe and love it, stop back by and give it a 5-star rating ⭐⭐⭐⭐⭐. Thank you!
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
White Chocolate Chip Blueberry Muffins
Equipment
- Measuring Spoons
- Cookie Scoop large
Ingredients
- 1 ¾ cup All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Butter Softened
- ¾ cup Granulated Sugar
- 2 Eggs
- 1 teaspoon Vanilla Paste
- ½ cup Sour Cream
- ¼ cup Milk
- 1 cup Blueberries
- ¾ 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 ¾ cup All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
- In a large bowl, mix the softened butter, vanilla, sugar, eggs, sour cream, and milk.½ cup Butter, ¾ cup Granulated Sugar, 2 Eggs, 1 teaspoon Vanilla Paste, ½ cup Sour Cream, ¼ 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, ¾ 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!
Notes
- To guarantee moist muffins, be careful not to overbake them.
- Let the muffins cool completely to ensure the chocolate does stick to the bottom of the pan.
- For an extra burst of flavor, consider adding 1 tablespoon of lemon juice and the zest of one lemon.
- If you’re aiming for bakery-style muffins, opt for a jumbo muffin pan.
- 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.
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!