Fruity blueberries combine with sweet white chocolate chips in these deliciously fluffy and moist blueberry and white chocolate muffins.
Perfect as an after-school snack, an easy dessert with custard, or for a mid-afternoon pick-me-up with a mug of tea, these muffins will most certainly satisfy your sweet tooth!
Made using my basic muffin mix, with the addition of fruity blueberries and creamy white chocolate, these blueberry white chocolate muffins have become a real favourite in this house, especially with the kids!
👩🍳 Love blueberries? Make sure you check out my blueberry banana bread recipe!
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✔️ Why should you try it?
- Easy and quick to make.
- The muffins can be frozen.
- Fresh or frozen blueberries can be used.
- Easily transportable so great for lunchboxes and picnics.
🥘 Ingredients
Caster Sugar - or use granulated sugar.
Plain White Flour - or wholemeal plain flour instead.
Bicarbonate of Soda - the raising agent.
Natural Yogurt - alternatively, use creme fraiche.
Eggs - large eggs.
Butter - unsalted is best for these muffins and the butter needs to be melted. A light oil such as vegetable oil could also be used.
Vanilla Extract - helps bring out the flavour of the white chocolate.
Fresh Blueberries - or use frozen (no need to defrost).
White Chocolate Chips - use good quality white chocolate chips or swap for milk chocolate.
🔪 Instructions
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The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Mix together the caster sugar, flour and bicarbonate of soda in a large mixing bowl.
Two: In a jug mix together the yogurt, eggs, melted butter and vanilla extract then pour it into the flour and mix gently. Be careful not to overmix. It doesn't matter if the mixture is a little lumpy.
Three: Carefully fold in the blueberries and white chocolate.
Four: Divide the muffin batter between 12 muffin cases and bake in the oven for 18 minutes until golden.
🍴 Serving suggestions
The muffins can be eaten whilst still warm, or allowed to cool and stored in an airtight container.
Or serve them as an easy dessert for the kids, with creamy custard or honeycomb ice cream.
📖 Variations
- Vary the fruit depending on what's in season. The blueberries could be replaced with raspberries, blackberries, or even chopped strawberries.
- Use milk chocolate chips instead of white chocolate, or omit them altogether and increase the quantity of fruit.
- Replace the plain white flour with wholemeal flour to increase the fibre content of the muffins.
- Add a crunchy sweet topping by sprinkling demerara sugar over each muffin before baking.
- Add the zest of 1 lemon to the muffin batter to give it a citrusy twist.
🧊 Suitable for freezing?
The muffins can be frozen for up to 3 months. Allow to cool fully before placing in a freezer-safe container. When you're ready to eat the blueberry muffins, allow them to defrost for about an hour.
❓ FAQS
Yes, frozen blueberries can be used in place of fresh blueberries. There is no need to defrost the blueberries first, just use them straight from the freezer. As they are denser, toss in a little flour to prevent the blueberries from sinking to the bottom of the muffins.
Firstly, check that your raising agent is in date or that you haven't forgotten to use it. Secondly, don't let the muffin batter sit for too long before putting it in the oven.
Make sure all of the ingredients are at room temperature before using them, particularly the eggs. Then make sure your raising agent is evenly distributed through the dry ingredients before adding the wet ingredients to it. It's also worth noting that it's important to allow the melted butter to cool slightly before adding it to the other wet ingredients.
Tough muffins result from over mixing of the muffin batter. Mix the dry and wet ingredients separately first before mixing them together. Be gentle and it doesn't matter if the batter is a bit lumpy. Gently fold in additional ingredients like fruit, chocolate chips and nuts.
😋Related recipes
Recipe
Blueberry and White Chocolate Muffins
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Equipment
- Whisk
- 12 Hole Muffin Tin
Ingredients
- 140 g Caster Sugar
- 200 g Plain White Flour
- 1 teaspoon Bicarbonate of Soda
- 100 ml Natural Yogurt or use creme fraiche
- 2 Eggs large
- 140 g Butter melted and cooled
- 1 teaspoon Vanilla Extract
- 150 g Blueberries fresh or frozen
- 100 g White Chocolate Chips
Instructions
- Preheat the oven 190°c (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Mix together the caster sugar, plain flour and bicarbonate of soda in a large mixing bowl.140 g Caster Sugar, 200 g Plain White Flour, 1 teaspoon Bicarbonate of Soda
- In a jug mix together the natural yogurt, eggs, melted butter and vanilla extract with a whisk.100 ml Natural Yogurt, 2 Eggs, 140 g Butter, 1 teaspoon Vanilla Extract
- Pour the wet ingredients into the dry ingredients and gently combine. Be careful not to over mix. It doesn't matter if the mixture is a bit lumpy.
- Fold in the blueberries and white chocolate chips and then divide the batter between the 12 muffin cases.150 g Blueberries, 100 g White Chocolate Chips
- Bake in the oven for 18 minutes but start checking after 16 minutes.
Notes
- Vary the fruit depending on what's in season. The blueberries could be replaced with raspberries, blackberries or even chopped strawberries.
- Use milk chocolate chips instead of white chocolate, or omit them altogether and increase the quantity of fruit.
- Replace the plain white flour with wholemeal flour to increase the fibre content of the muffins.
- Add a crunchy sweet topping by sprinkling demerara sugar over each muffin before baking.
- Add the zest of 1 lemon to the muffin batter to give it a citrusy flavour twist.
Sara Welch says
Whipped up a batch of these this afternoon and they did not disappoint! Exactly what I needed to cure my sweet tooth; they were delicious!
cyndy says
Just made a batch of these and they were so delicious. Add white chocolate chips is brilliant - my kids thought they were dessert!
Devy says
Love it love it love it. I had these muffins for weekend breakfast as a treat. Just delicious with my Arabica coffee.
Biana says
White chocolate goes so good with berries! Will be making these muffins very soon.
rika says
These muffins have everything I love! The white chocolate and blueberry go well together!
Heather Johnson says
Never thought to add white chocolate - but I absolutely love blueberry muffins - can't wait to make them!
Bintu | Budget Delicious says
What a tasty combination! I love blueberry muffins and white chocolate just adds a whole other delicious level to them!
Andrea Metlika says
I love making my own muffins and this flavor combination sounds wonderful. I can't wait to taste it.
Liz says
These look yummy! I've wanted to get into baking breakfast items and this might be a great recipe to start with!
Angela says
What a fabulous flavor combination! The blueberries and white chocolate are amazing together. My new favorite way to make blueberries muffins!
Sarah says
I was hesitant to try this recipe as it’s in weight and not usual measurements. My dough turned out pretty solid compared to other muffin recipes and that made me worried. They turned out to be the best muffins I’ve ever had. So light and fluffy with crispy tops. I had to sub baking powder instead of soda and I will be making these again.
Kelsie says
Yummo! These were so delicious!! I’ve only ever had white choc with raspberry but raspberries are $7 (AUD) a punnet right now, so was glad when I happened across your recipe using blueberries. They were so delicious right out the oven. Moist with a tender crumb! I used white eating chocolate chopped up (and added a couple pieces on top of each muffin) I also only made a half batch. Next time I would turn my oven down to 180 or maybe 170 because I found at 190 they were still undercooked in the centre and starting to brown too much on top. (I ended up turning it down and finishing at a lower temp to prevent the top from burning). They were so good though. The real test will be tomorrow when they’re not straight from the oven but I’m sure they will be just as good! 👍