Easy Blueberry White Chocolate Muffins
These easy blueberry white chocolate muffins will help you celebrate the summer season with a little bit of sweet decadence!
Featuring juicy blueberries, white chocolate chips, and melted butter, this easy to make muffin batter gives you moist, delicious white chocolate blueberry muffins!
Add in a bit of lemon zest and you have a muffin that is tangy yet sweet, bold but not overwhelming. Use fresh blueberries to embrace summer, and be prepared for a delicious seasonal treat!
Why this recipe works: Creamy white chocolate offsets the bold flavors of blueberries, and the melted butter and milk create moist blueberry muffins.
I was able to test this recipe on extended family, and it got rave reviews. For more of our favorite muffin recipes try these bakery style blueberry muffins, sourdough zucchini muffins, and pumpkin streusel muffins.
Some of my favorite memories with my children are of picking juicy ripe blueberries in the heat of a summer’s evening. What better way to use them up than this sweet recipe!?
Ingredients
Dry ingredients: all purpose flour, baking soda, salt, sugar, white chocolate chips, fresh or frozen berries
Wet ingredients: milk, melted butter, eggs, lemon juice, vanilla
Notes: Add lemon zest if desired… I love it!
Recipe Tips
- Do not over mix the muffins or the batter will be tough.
- You can use a stand mixer for this recipe or simply whip up the ingredients with a spatula.
- These parchment paper muffin liners will prevent the muffins from sticking.
- Melt the butter a few minutes before starting the recipe, let it cool, then stir it right before adding it to the muffin mix.
- Use a large cookie scoop to add the batter to the muffin tin.
How To Make Blueberry White Chocolate Muffins
See recipe card for full details on how to bake this delicious recipe!
Step 1: Combine flour, baking soda and salt to a small bowl and whisk well.
Step 2: In a large bowl whisk the eggs. Then add in the melted butter, milk, vanilla, lemon juice and sugar. Mix well.
Step 3: Pour half the dry ingredients into the wet and mix until combined. Add the remaining dry mixture and mix well.
Step 4: Stir in the fresh blueberries and white chocolate chips. If using lemon zest add it now.
Step 5: Fill muffin tins to the top and bake.
How To Use Frozen Blueberries In Muffins
If using frozen berries, do not thaw them. Toss them in a little bit of flour, then add them to the batter. The flour will prevent the berries from sinking to the bottom of the muffins.
Variations
- Add in lemon zest for extra flavor!
- Substitute almond milk if needed.
- The lemon juice is also optional, but adds a summery flair to these muffins!
Storage
Store in an airtight container and consume within 3-5 days for best flavor and texture.
Place in an airtight, large freezer bag and freeze for up to 3 months.
Faq’s
The secret to moist muffins is not over mixing the batter, and adding the right amount of moist ingredients, such as milk or oil.
To enhance the flavor use lemon juice and lemon zest! The tart lemon really compliments the juicy flavor of the blueberries.
Sweet blueberries, creamy white chocolate and moist muffins, what could be better!? I hope you enjoyed this delicious summer recipe.
Find more muffin recipes here:
- sourdough pumpkin streusel muffins
- sourdough blueberry muffins
- zucchini muffins
- sourdough banana bread
White Chocolate Blueberry Muffins
Equipment
- 1 medium bowl
- 1 Large Bowl
- 1 Spatula or stand mixer with paddle attachment
Ingredients
- 2 cup all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1.5 tsp vanilla
- 2 eggs
- 1/2 cup melted butter
- 1/2 cup milk
- 1 tbsp lemon juice
- 1/2 cup white chocolate chips
- 1.5 cups blueberries fresh or frozen
- lemon zest optional
Instructions
- Preheat the oven to 350 degrees F and line a muffin tin with paper liners. Melt the butter and set aside.
- In a medium bowl whisk together flour, salt and baking powder.2 cup all purpose flour, 2 tsp baking soda, 1/2 tsp salt
- In a large bowl whisk the two eggs, then add the milk, melted butter, vanilla, lemon juice, and sugar. Mix with a spatula until just combined. (If using a stand mixer turn to the lowest setting and mix until just incorporated).1 cup sugar, 1.5 tsp vanilla, 2 eggs, 1/2 cup melted butter, 1/2 cup milk, 1 tbsp lemon juice
- Add the blueberries, white chocolate chips and lemon zest if using. Gently stir until combined. Fill each pre-lined muffin tin to the top with batter.1/2 cup white chocolate chips, lemon zest, 1.5 cups blueberries
- Bake for 20-22 minutes or until the centers are no longer moist and spring back when touched. Remove the muffins from the tin to cool. Enjoy!
Notes
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- For tender muffins, mix the batter until just combined. Do not over mix!
- Oven temperatures can vary, so keep a close eye on your muffins the first time you are baking them to gauge how long yours will take.
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- You can use a stand mixer for this recipe, set at the lowest setting.
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- Melt the butter a few minutes before starting the recipe, let it cool, then stir it right before adding it to the muffin mix.
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- A large cookie scoop provides a clean and easy way to scoop your batter into the muffin tins.
