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    Home » Recipes » Muffins

    Blueberry & White Chocolate Muffins

    Published: Jan 30, 2021 · Modified: Sep 26, 2024 by Beth Sachs · 12 Comments · This post may contain affiliate links.

    Jump to Recipe
    Blueberry and white chocolate muffin pin image with text overlay.

    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!

    A tray of blueberry muffins with white chocolate chips.

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    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!

    Jump to:
    • ✔️ Why should you try it?
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🧊 Suitable for freezing?
    • ❓ FAQS
    • 😋Related recipes
    • Recipe
    • 💬 Comments

    ✔️ Why should you try it?

    1. Easy and quick to make.
    2. The muffins can be frozen.
    3. Fresh or frozen blueberries can be used.
    4. 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

    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.

    Step by step photo instructions for making the muffins.

    🍴 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.

    Blueberry muffins on a wire cooling rack.

    ❓ FAQS

    Can I use frozen blueberries in my muffins?

    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.

    Why are my blueberry muffins flat?

    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.

    What makes muffins light and fluffy?

    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.

    Why are my muffins tough?

    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

    • Rhubarb muffins in a baking tin.
      Rhubarb and White Chocolate Muffins
    • Apple and blackberry muffins on a wooden board.
      Easy Apple and Blackberry Muffins Recipe
    • Easy cinnamon apple muffins on a cake stand.
      Easy Apple and Cinnamon Muffins Recipe
    • B;ackberry and lemon muffins stacked up
      Easy Blackberry and Lemon Muffins Recipe

    Recipe

    Blueberry and white chocolate muffins in a muffin tin.
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    5 from 16 votes

    Blueberry and White Chocolate Muffins

    Enjoy the perfect blend of sweet blueberries and creamy white chocolate with these delicious blueberry and white chocolate muffins. Light, fluffy, and ideal for any tea time or breakfast treat.
    Course Cake
    Cuisine American, British
    Prep Time 10 minutes minutes
    Cook Time 18 minutes minutes
    Total Time 28 minutes minutes
    Servings 12
    Calories 181kcal
    Author Beth Sachs
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    Equipment

    • Kitchen Scales
    • Measuring Spoons
    • Measuring Jug
    • Whisk
    • Microwave
    • Mixing Bowl
    • 12 Hole Muffin Tin
    • Muffin Cases

    Ingredients

    Metric - US Customary
    • 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

    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 flavour twist.
     
    Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Blueberry and White Chocolate Muffins
    Amount per Serving
    Calories
    181
    % Daily Value*
    Fat
     
    9
    g
    14
    %
    Saturated Fat
     
    3
    g
    19
    %
    Trans Fat
     
    1
    g
    Cholesterol
     
    30
    mg
    10
    %
    Sodium
     
    127
    mg
    6
    %
    Potassium
     
    66
    mg
    2
    %
    Carbohydrates
     
    22
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    18
    g
    20
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    63
    IU
    1
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    46
    mg
    5
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Muffin Recipes

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      Easy Blackcurrant Muffins with White Chocolate Chips
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      Easy Christmas Cake Muffins Recipe
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    Reader Interactions

    Comments

    1. Sara Welch

      January 30, 2021 at 10:47 pm

      5 stars
      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!

      Reply
    2. cyndy

      January 30, 2021 at 11:08 pm

      5 stars
      Just made a batch of these and they were so delicious. Add white chocolate chips is brilliant - my kids thought they were dessert!

      Reply
    3. Devy

      January 31, 2021 at 12:11 am

      5 stars
      Love it love it love it. I had these muffins for weekend breakfast as a treat. Just delicious with my Arabica coffee.

      Reply
    4. Biana

      January 31, 2021 at 1:34 am

      5 stars
      White chocolate goes so good with berries! Will be making these muffins very soon.

      Reply
    5. rika

      January 31, 2021 at 1:46 am

      5 stars
      These muffins have everything I love! The white chocolate and blueberry go well together!

      Reply
    6. Heather Johnson

      January 31, 2021 at 2:26 pm

      5 stars
      Never thought to add white chocolate - but I absolutely love blueberry muffins - can't wait to make them!

      Reply
    7. Bintu | Budget Delicious

      January 31, 2021 at 4:11 pm

      5 stars
      What a tasty combination! I love blueberry muffins and white chocolate just adds a whole other delicious level to them!

      Reply
    8. Andrea Metlika

      January 31, 2021 at 5:28 pm

      5 stars
      I love making my own muffins and this flavor combination sounds wonderful. I can't wait to taste it.

      Reply
    9. Liz

      January 31, 2021 at 5:33 pm

      5 stars
      These look yummy! I've wanted to get into baking breakfast items and this might be a great recipe to start with!

      Reply
    10. Angela

      January 31, 2021 at 6:12 pm

      5 stars
      What a fabulous flavor combination! The blueberries and white chocolate are amazing together. My new favorite way to make blueberries muffins!

      Reply
    11. Sarah

      November 06, 2022 at 7:56 pm

      5 stars
      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.

      Reply
    12. Kelsie

      October 20, 2023 at 9:52 am

      5 stars
      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! 👍

      Reply
    5 from 16 votes (4 ratings without comment)

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    Hi, I'm Beth!

    Mum of three (and two crazy dogs), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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