White Chocolate Blueberry Muffins Recipe
These White Chocolate Blueberry Muffins are soft, moist, and filled with juicy blueberries and creamy white chocolate in every bite. Perfect for breakfast, brunch, dessert, or an afternoon snack, they deliver a delicious bakery-style treat with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 3/4 cup white chocolate chips or chopped white chocolate
- Optional toppings: additional white chocolate chips
- Optional toppings: fresh blueberries
- Optional toppings: coarse sugar
- Optional toppings: lemon zest
Instructions
- Preheat the oven to 375°F (190°C) and line or lightly grease a 12-cup muffin pan.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk together the sugar, eggs, milk, sour cream, vegetable oil or melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Lightly toss the blueberries with a little flour, then fold them into the batter along with the white chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Top with additional white chocolate chips, blueberries, coarse sugar, or lemon zest if desired.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use frozen blueberries directly from the freezer without thawing to minimize color bleeding.
- Toss the blueberries with a little flour to help keep them evenly distributed.
- Add lemon zest, chopped macadamia nuts, or almond extract for delicious flavor variations.
- Drizzle cooled muffins with melted white chocolate for an extra indulgent finish.
- Store in an airtight container for up to 3 days at room temperature, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 22 g
- Sodium: 215 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
