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Home » Recipes » Quick Bread Recipes

Blueberry White Chocolate Muffins

Published: Jul 14, 2021 Last Updated: Jan 15, 2023 by Marye 1179 words. | About 6 minutes to read this article.

Moist and fluffy blueberry white chocolate muffins are rich and buttery, absolutely bursting with ripe, juicy blueberries and melty white chocolate chips. Each bite has a little sweet, crispy crunch from the easy streusel topping.
Total time 30 minutes
Jump to Recipe Pin Recipe
Blueberry muffin on a plate with text overlay for Pinterest.

Try these lemon blueberry scones next. They're a delicious afternoon treat!

Title image for this recipe. Blueberry muffin on a plate with more muffins in the background.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥄 Equipment
  • 🥫 Storage
  • 💭 Tips
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • Blueberry White Chocolate Muffins with Streusel Topping
  • 💬 Comments

❤️ 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

Ingredients for blueberry white chocolate muffins.

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

  1. blueberries
  2. lemon
  3. butter
  4. all-purpose flour
  5. granulated sugar
  6. brown sugar
  7. vanilla extract
  8. cinnamon
  9. ginger
  10. salt
  11. milk
  12. large eggs
  13. baking powder
  14. 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

Collage of images showing steps 1-4 of this blueberry muffin recipe.
  1. Combine flour, sugars, baking powder, salt in a large bowl.
  2. Whisk until blended.
  3. Stir milk, egg, butter, lemon peel and vanilla into flour mixture.
  4. Add blueberries.

Step two: Topping

Steps 4 through 8 for making these muffins.
  1. Fold in the blueberries and white chocolate chips until mixed in but don't overmix.
  2. Add muffin batter to prepared muffin pan. (grease, spray with baker's release spray, or line with cupcake papers)
  3. 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.
  4. Sprinkle the topping on the muffins and bake. Cool on a wire rack.

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • muffin tins
  • rubber spatula
  • large mixing bowl
  • medium mixing bowl

🥫 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.

Decorative image. Overhead view of muffins on a cooling rack.

💭 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

How do you make blueberry muffins not soggy?

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.

Why are my blueberry muffins flat?

You may have over-mixed the batter or your oven may not be hot enough.

How do I keep my muffins from deflating?

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.

Decorative image. Closeup of a blueberry muffin on a plate.

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    Chocolate Frosted Cake Donuts
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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! ⭐️⭐️⭐️⭐️⭐️

Blueberry muffins on a cooling rack. Feature image.
4.72 from 25 votes

Blueberry White Chocolate Muffins with Streusel Topping

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Moist and fluffy blueberry white chocolate muffins are rich and buttery, absolutely bursting with ripe, juicy blueberries and melty white chocolate chips. Each bite has a little sweet, crispy crunch from the easy streusel topping.
Course Breakfast Bread
Cuisine American - Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings:12 muffins
Calories:333
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • rubber spatula
  • mixing bowl

Ingredients

Muffins

  • 2 cups flour
  • ½ cup sugar
  • ¼ cup packed light brown sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 1 beaten egg
  • ¼ cup unsalted butter, melted
  • ½ teaspoon vanilla
  • ½ teaspoon freshly grated lemon peel
  • 1 cup white chocolate chopped in chunks OR white chocolate chips
  • 2 cups fresh blueberries

Topping

  • ⅓ cup granulated sugar
  • ¼ cup flour
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ¼ cup unsalted butter

I earn a commission from Instacart from qualifying purchases.

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

Freeze well for up to 3 months.
  • 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

Calories: 333kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 125mg | Potassium: 198mg | Fiber: 1g | Sugar: 30g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 1mg

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    First published June 22, 2007. Last updated July 14, 2021 for better images and readability.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Alice G

      January 15, 2023 at 9:46 am

      Hi Marye. I plan on making these muffins soon, but have a question re butter used in the muffin batter. Do you melt the butter, or cream it with the sugars? Thanks. Hope to hear from you soon.

      Reply
      • Marye

        January 15, 2023 at 9:58 am

        Oh! Melted! Thank you - I fixed it in the recipe.

    2. Kathy

      November 07, 2022 at 6:41 pm

      Don’t know what happened but the tops were wonderful but the bottoms….. I sent them back three times to the oven but too liquidy - drops of ?butter in the muffin tin seeped right through the liners. Not a total disaster. I’ll break them up and serve with ice cream like a trifle but now scared to make again even though the taste was wonderful

      Reply
    3. Connie B.

      October 29, 2022 at 9:35 pm

      5 stars
      These White Chocolate Blueberry Muffins are Outstanding!!!!

      Reply
    4. Lorraine

      July 24, 2022 at 7:47 am

      5 stars
      I made these Blueberry White Chocolate muffins and they are absolutely wonderful! They are going to a family reunion breakfast!

      Reply
    5. Lisa R

      May 23, 2022 at 2:51 pm

      Butter is listed twice but only used once. Help?

      Reply
      • Marye

        May 23, 2022 at 3:31 pm

        It's used once in the muffins and once in the toppings - both instructions are in the recipe card.

    6. Jayme Allen

      January 08, 2022 at 7:28 am

      5 stars
      I didn't have blueberries, so I used raspberry instead. These turn out so good and yummy!

      Reply
    7. heidi

      December 23, 2021 at 12:41 pm

      5 stars
      I substitute the sugar with apple sauce and use sugar only for the topping. Still super tasty!

      Reply
    8. Bonnie

      May 06, 2021 at 1:12 pm

      Marye, please tell which flour you used for these muffins. Thank you

      Reply
      • Marye

        May 06, 2021 at 3:25 pm

        Plain old unbleached white flour.

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