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–+ servings
Blueberry white chocolate muffins on a cooling rack.
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White Chocolate Chip Blueberry Muffins

Moist, fluffy, and flavorful, these muffins are an irresistible treat whether you’re serving them for breakfast, brunch, or a sweet snack.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Jill Machovsky

Equipment

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.
Storage
  • 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.
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