Try these lemon blueberry scones next. They're a delicious afternoon treat!
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❤️ 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
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.
🥫 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! ⭐️⭐️⭐️⭐️⭐️
Blueberry White Chocolate Muffins with Streusel Topping
Print Pin Recipe SaveEquipment Needed
Ingredients
Muffins
Topping
- ⅓ cup granulated sugar
- ¼ cup flour
- ¼ teaspoon cinnamon
- ⅛ teaspoon ginger
- ¼ cup unsalted butter
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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
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We'll never share your email or send you spam. Pinkie swear.First published June 22, 2007. Last updated July 14, 2021 for better images and readability.
Alice G
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.
Marye
Oh! Melted! Thank you - I fixed it in the recipe.
Kathy
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
Connie B.
These White Chocolate Blueberry Muffins are Outstanding!!!!
Lorraine
I made these Blueberry White Chocolate muffins and they are absolutely wonderful! They are going to a family reunion breakfast!
Lisa R
Butter is listed twice but only used once. Help?
Marye
It's used once in the muffins and once in the toppings - both instructions are in the recipe card.
Jayme Allen
I didn't have blueberries, so I used raspberry instead. These turn out so good and yummy!
heidi
I substitute the sugar with apple sauce and use sugar only for the topping. Still super tasty!
Bonnie
Marye, please tell which flour you used for these muffins. Thank you
Marye
Plain old unbleached white flour.