Blueberry white chocolate muffins are tender, moist muffins with juicy blueberries and creamy white chocolate. You don’t need a mixer to make this easy muffin recipe and they only take around 30 minutes to make!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
White chocolate and blueberry muffins are loaded with sweet white chocolate and tart blueberries. Everyone loves how moist and fluffy they are to bite into!
Blueberry muffins are one of my all time favorite treats. These are perfect for a weekend brunch, a quick weekday breakfast or afternoon snack!
If you love blueberries as much as I do, you’ll love my blueberry banana coffee cake, lemon blueberry scones, and blueberry lemon ricotta pound cake.
Jump to:
Why This Recipe Works
- You don’t need a mixer or any fancy equipment or ingredients for this recipe. Make them in just 30 minutes!
- Blueberries and white chocolate are an amazing combination! For another lemon filled treat, try my lemon baked donuts.
- You can enjoy these blueberry and white chocolate muffins for breaskfast, brunch or afternoon snack just like my cherry chocolate muffins!
- White chocolate and blueberry muffins stay moist for days!
Ingredients
- Blueberries: I recommend 1 cup of fresh or frozen blueberries. Don’t thaw frozen blueberries. If you love baking with blueberries, try my chocolate blueberry cake, blueberry cupcakes recipe and blueberry and lemon cookies.
- Butter: You’ll need room temperature unsalted butter.
- Sour cream: Full fat, room temperaure sour cream gives muffins their tender texture just like these apple muffins with sour cream.
- Eggs: Use 2 large room temperature eggs.
- White chocolate: Use one 100 gram bar of white chocolate. I like Lindt white chocolate. You can also use 1/2 to 2/3 cup of white chocolate chips. There’s nothing like biting into bluebery muffins with white chocolate!
Variations
- Swap in vegetable oil in place of half the melted butter. Oil will help keep the muffins moist like our chocolate chip banana bread muffins!
- For a little crunch, sprinkle the muffins with turbinado or demerara sugar before baking.
- In place of blueberries, substitute raspberries, strawberries or blackberries! For more fruity recipes, try my strawberry white chocolate scones and strawberry and banana cake!
- Add a little lemon zest for extra fresh flavor.
Instructions
Step 1: (Picture 1 above) Combine the dry ingredients. Add the blueberries and toss to coat.
Step 2: (Picture 2 above) In a large bowl, whisk to combine the sugar and melted butter. Mix in the eggs and vanilla.
Step 3: (Picture 3 above) Stir in half the dry ingredients and blueberries followed by the wet ingredients. Then stir in the rest of the dry ingredients.
Step 4: (Picture 4 above) Use a spatula to stir in the white chocolate. Stir in the frozen blueberries (if using frozen). Stir until just combined. Avoid overmixing.
Step 5: (Picture 5 above) Pour batter into muffin pan. Bake at 375 F for 20-25 minutes. Rotate pan halfway through baking.
Step 6 (Picture 6 above) Allow muffins to cool in pan for a few minutes. Next, remove from pan and set on a wire rack to cool.
Expert Tips
- Toss the blueberries with the dry ingredients. This keeps the berries from sinking as they bake.
- Use an ice cream scoop to pour batter into the muffin pan.
Recipe FAQs
Stick a toothpick into the center of a muffin. If it comes out without any wet crumbs, then they’re done. Another way to check is to press a muffin lightly with your finger. If it springs back, they’re done.
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Muffins can be frozen for up to 3 months.
More Muffin Recipes You’ll Love
Did you try this recipe or any other recipe on my website? Please leave a 🌟star rating below and let me know how you enjoyed it in the 📝 comments below.
Don’t forget to tag me on Instagram, Facebook, and Pinterest!
Blueberry White Chocolate Muffins
Equipment
Ingredients
- 2 cups (250 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cups (259 g) blueberries fresh or frozen, do not thaw
- ¼ cup (57 g) sour cream room temperature, or substitute milk
- ¼ cup (59 ml) whole milk room temperature
- 1/2 cup (113 g) unsalted butter melted
- ¾ cup (200 g) granulated sugar plus more for sprinkling on top, optional
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 ounces (85 g) white chocolate white chocolate bar chopped or about 2/3 cup white chocolate chips
Instructions
- Preheat oven to 375 F. Line a muffin pan with cupcake liners. Set aside.
- In a small bowl, stir to combine the milk and sour cream. Set aside.
- In a medium sized mixing bowl, whisk to combine the flour, baking powder, and salt. Fresh blueberries: If using fresh blueberries, add them to the dry ingredients. Toss to coat. Set bowl aside.Frozen blueberries: If using frozen blueberries, do not thaw them first. Do not toss in dry ingredients. Keep them in the freezer and add to the batter after stirring in the white chocolate.
- In a large mixing bowl, whisk to combine the melted butter and sugar.
- Whisk in the eggs and vanilla extract til combined.
- Use a spatula to stir in half of the dry ingredients (blueberries included). Stir til just combined. Do not overmix.
- Stir in the milk and sour cream mixture then stir in the rest of the dry ingredients and fresh blueberries. Gently stir in the white chocolate. Stir in the frozen blueberries (if using frozen).
- Use an ice cream scoop to evenly distribute the batter into the prepared muffin pan. (They will be filled about 3/4 of the way to the rim with batter or close to full). Sprinkle granulated sugar on top (optional). Bake 17-24 minutes. Rotate pan halfway through baking for even baking. Bake until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in muffin pan for a few minutes then transfer muffins to a wire rack to cool completely.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
