Try these blueberry scones with lemon glaze next. They're a delicious afternoon treat!
Table of Contents
❤️ Why you'll love it
Two of my favorite flavors in the world are white chocolate and blueberries. I like them separately of course but when they are together?
Amazing.
These moist blueberry muffins are chock full of both and they're one of my favorite muffin recipes, EVER.
Big, melty white chocolate chunks and sweet blueberries are nestled in buttery moist muffins with a crunchy streusel on top.
Every bite is full contrasting textures and flavors. When you make these your entire house is going to smell fantastic!
🧾 Ingredients
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- blueberries
- lemon
- butter
- all-purpose flour
- granulated sugar
- brown sugar
- vanilla extract
- cinnamon
- ginger
- salt
- milk
- large eggs
- baking powder
- white chocolate
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
This recipe will make 12 regular sized muffins, 6 jumbo muffins, or 24 mini muffins.
Step one: Muffins
- Combine flour, sugars, baking powder, salt in a large bowl.
- Whisk until blended.
- Stir milk, egg, butter, lemon peel and vanilla into flour mixture.
- Add blueberries.
Step two: Topping
- Fold in the blueberries and white chocolate chips until mixed in but don't overmix.
- Add muffin batter to prepared muffin pan. (grease, spray with baker's release spray, or line with cupcake papers)
- Combine the dry topping ingredients in a bowl. With cold fingers rub butter into the dry ingredients until the mixture is crumbly and looks like coarse crumbs.
- Sprinkle the topping on the muffins and bake. Cool on a wire rack.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Here's how to store white chocolate blueberry muffins:
They'll be fine at room temperature for 3 or 4 days if you store them in an airtight container.
For longer storage freeze for up to 3 months. You can freeze them unbaked, too. Bake them from frozen - just add 5 minutes or so to total baking time.
💭 Tips
Expert Tip: I learned this muffin baking trick from Sally's Baking Addiction. Bake the muffins at 425F for 5 minutes then reduce the oven temperature to 350 and bake for another 15 minutes or until a toothpick inserted in the center comes out clean.
- Frozen blueberries work, too.
- Raspberries are delicious in this recipe.
- Be sure to let the muffins cool for at least 5 to 10 minutes. They'll come out of the wrappers much easier.
- Always add the wet ingredients to the dry ingredients.
- Don't over mix muffins - it makes them tough. There should be some lumps.
- Add lemon zest for a little extra flavor.
👩🍳 FAQs
Make sure your blueberries are as dry as possible. Toss them in a small bowl with a tablespoon or two of the flour before mixing them into the batter. This will help keep them suspended in the muffin rather than sinking to the bottom.
You may have over-mixed the batter or your oven may not be hot enough.
Don't open the oven door while the muffins are baking. It's important to make sure that your baking powder and baking soda are fresh, too.
📚 Related recipes
More blueberry recipes
- Buttermilk Blueberry Muffins are full of old fashioned flavor! A classic recipe that's so tender and delicious!
- Blueberry Coffee Cake has a creamy layer of cream cheese and a crumbly streusel topping.
- Blueberry Blue Cornmeal Pancakes have a deliciously nutty flavor and hearty texture.
📞 The last word
I have always loved blueberry anything. When I was about four my dad and I were headed out of town on a plane. It was early in the morning and as we drove to the airport I asked dad if we would have breakfast on the plane.
"Probably."
"I want blueberry pancakes!" I said, jumping in my seat. Those were the days before seatbelts were required.
He smiled and shook his head,"They don't do blueberry pancakes on planes."
I just grinned and said, "They will for me, Daddy!"
I think he sighed. I don't remember. What I do remember is that they served blueberry pancakes on that flight.
So, these aren't pancakes but they are blueberry muffins and they are amazing.
The crumb is tender and so buttery it's unbelievable.
The streusel gets crunchy and crumbly and the sweet white chocolate chips and juicy blueberries just dance along on your taste-buds like a team from a 1930s musical.
Addictive, delicious, simple, and they freeze well.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Blueberry White Chocolate Muffins with Streusel Topping
Print Pin Recipe Save Recipe Rate RecipeIngredients
Muffins
Topping
- ⅓ cup granulated sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ¼ cup unsalted butter
Instructions
Before You Begin
- Preheat oven to 425°F.
- Put paper liners in muffin cups or use the silicon liners that are available.
Muffins
- Combine flour, sugars, baking powder, salt in a bowl.
- Stir in milk, egg, melted butter,lemon peel and vanilla.
- Fold in the white chocolate and blueberries.
- Spoon into muffin cups.
Topping:
- Combine the dry topping ingredients in a bowl.
- With cold fingers rub butter into dry ingredients until the mixture is crumbly and looks like coarse crumbs.
- Sprinkle the topping on the muffins.
- Bake for 5 minutes then turn the oven heat down to 350°F and bake an additional 10 -15 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans for 5 minutes.
- Serve warm
Notes
- Frozen blueberries work, too.
- Raspberries are delicious in this recipe.
- Be sure to let the muffins cool for at least 5 to 10 minutes. They'll come out of the wrappers much easier.
- Always add the wet ingredients to the dry ingredients.
- Don't over mix muffins - it makes them tough. There should be some lumps.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published June 22, 2007. Last updated July 14, 2021 for better images and readability.
Lude says
Made these on a snowstorm day. AH-MAZING!!! Shared with my neighbours and they devoured them!!! Will be making this recipe over and over. They're SOOOOOOO good! 🙂
Marye says
So glad you liked them as much as I do!
Shirley says
I am diabetic thetefore alot of sugar and carbs for me but will make them for my neighbors cause they sound delicious. If you have any recipes that ate lower in sugar and carbs would be good for me that would be great. My neighbors however thank you always.
Marye says
Hi Shirley, I don't work with low sugar/ low carb recipes much. You. might try my limited low carb category. https://www.restlesschipotle.com/category/low-carb/
Trevor says
I've been on a muffin kick and baking a lot of them . So i hate to say it this recipe does not work ! You end up with an ultra thick batter that hardly will spread in a pan let alone drop into a muffin tin . Paid for or bot reviews I'm guessing.
Marye says
Trevor -
First of all -nothing on my site is bot reviews. Second of all, this recipe was first published in 2007 - long before bots were a thing (other than a type of fly that pesters horses, but I digress). Just because something doesn't work for you doesn't mean that it's the recipe - unless, of course, you're infallable.
Babbette Slaughter says
Made these this morning. What a huge hit!!!! I did add 1/4 cup of sour cream and a tad of almond extract. But thank you so much for this recipe. It is a keeper!!!!!!
Sarah says
My mom makes blueberry muffins from a box every Sunday for my daughter's Sunday School class. I am printing your recipe for her because homemade is always better than a mix! I can't wait for the kids to try these - I know they will love the addition of the white chocolate chips!! 🙂 Thanks for another fantastic recipe!
Teresa Stopher says
Absolutely adore muffins with streusel topping! Blueberry is my fav but since you suggested raspberries, I must try that because I may love raspberries more than blueberries! It’s a toss up though! I donate breakfast items to a Rise & Shine meeting the Domestic Violence Center where I volunteer organizes once a month. These muffins would be perfect for that meeting! Gonna make three batches for the next one!!! Thanks for always posting the BEST recipes!
Deborah L Barnes says
Satified this sweet tooth today!!!
Nancy Price says
I can’t wait to try it. I t looks delicious. My picky grandson may even eat this one!
Nell Kauffman says
These muffins sound absolutely delicious and easy too! ❤️
Ali B says
I never thought of putting white chocolate in my blueberry muffins...GENIUS IDEA!!
Sarah says
Hello Marye
I did post a comment. I am not sure if went through so I am making another one! I love this recipe because you’re using white chocolate !
I not a muffin person but when I do make them I just eat the top of the muffin. I will absolutely will make this recipe and maybe eat the whole muffin ha ha ! Looks amazing! Just like all your recipes. I will make them today! Have a great day! Happy Birthday! 😊
Kathryn Collins says
These muffins are loaded with flavor and looks so appealing to the eye. Can't wait to try these as I do so many of your recipes and I have never been dissatisfied. Thank you
Michelle Dhillon says
OMG , I make muffins every week for my son. These are the new fav! Thank you!