Blueberry White Chocolate Muffins

Blueberry muffins stacked on each other on a wire rack next to some blueberries.

5 from 7 votes

Blueberry White Chocolate Muffins

Blueberry White Chocolate Muffins are filled with juicy blueberries and sweet white chocolate. The muffins are extra moist and flavorful. Make them in just around 30 minutes. No mixer needed!

Prep Time10

Cook Time25

Total Time35

Course: Baking, Breakfast, Dessert, Muffins

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 255kcal

Author: Natalie

Equipment

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cups blueberries fresh or frozen, do not thaw
¼ cup sour cream room temperature, or substitute milk
¼ cup whole milk room temperature
1/2 cup unsalted butter melted
¾ cup granulated sugar plus more for sprinkling on top, optional
2 large eggs room temperature
1 teaspoon vanilla extract
3 ounces white chocolate white chocolate bar chopped or about 2/3 cup white chocolate chips

US Customary - Metric

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

Oil: Swap in 1/4 cup of vegetable oil for 1/4 cup of the butter. Oil will make the muffins extra moist and butter adds flavor. I have also made these muffins using 6 tablespoons of melted unsalted butter and 2 tablespoons of extra virgin olive oil. The oil adds moisture and a hint of flavor.

Flour: Be sure to measure flour correctly. Using too much flour can make the muffins dense and not as soft.

Blueberries: If using frozen blueberries, do not thaw them first. Add frozen blueberries with the white chocolate. Do not toss in dry ingredients.

For a hint of freshness, add the zest of one lemon when whisking together the butter and sugar.

Topping: For a little crunch, sprinkle the muffins with turbinado or demerara sugar before baking.

Checking for Doneness: 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.

Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Freeze for up to 3 months.

Nutrition