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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
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Calories 181kcal
Author Beth Sachs

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Equipment

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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