White Chocolate and Blueberry Muffins

White chocolate and blueberry muffins are such a treat! Bakery-style muffins, packed with juicy blueberries, creamy white chocolate, and a splash of almond extract for that classic, mouthwatering flavor. Every batch bakes up with a perfect, golden muffin top. Don’t forget to sprinkle sugar on top for that sweet, crunchy finish. Use top-notch white chocolate to make sure it melts perfectly and mixes beautifully with the blueberries.

Perfect for brunch, breakfast, or a snack, these blueberry chocolate muffins are super easy to make—no special steps or fancy ingredients needed! Whether you're hosting friends for a weekend brunch, looking for a quick breakfast on the go, or craving a tasty afternoon treat, these muffins have you covered. Just mix the ingredients, pop them in the oven, and enjoy the mouthwatering aroma that fills your kitchen. In no time, you'll have a batch of delicious muffins ready to share—or keep all to yourself!

Love muffins?? Check out my lemon curd muffins, banana chocolate chunk muffins, caramel coffee cake, cranberry white chocolate muffin recipe, and orange chocolate chip muffins! If you love white chocolate, check out my pistachio white chocolate blondies.

Why you'll love this blueberry white chocolate muffin recipe

• Fun Flavor Combo: The combination of juicy blueberries and creamy white chocolate creates a deliciously unique and fun flavor profile. The hint of almond extract adds an extra layer of depth, making each bite a delicious experience.
• Big Bakery-Style Tops: These muffins bake up with those impressive, big bakery-style tops that everyone loves. They look as good as they taste, making them perfect for impressing guests or just treating yourself.
• Easy to Make: This recipe is straightforward and requires no special steps or fancy ingredients. It's perfect for both novice bakers and experienced cooks looking for a quick, delicious treat. Just mix, bake, and enjoy—it's that simple!

Equipment

The main piece of equipment to make these white chocolate and blueberry muffins is a muffin pan! Use muffin liners for easy removal and cleanup.

Ingredients

Let's make white chocolate muffins!

• Fresh or Frozen Blueberries: You can use either fresh or frozen blueberries, making this recipe flexible for any season. Fresh blueberries add a burst of juiciness, while frozen ones are convenient and just as flavorful.
• High-Quality White Chocolate: Using high-quality white chocolate is essential. It melts smoothly and blends perfectly with the blueberries, creating a creamy texture and rich taste. I get mine from here.
• Butter: Butter adds both flavor and fat, giving the muffins a moist and tender crumb. It helps create that irresistible bakery-style texture.
• Eggs: Eggs provide structure and stability to the muffins, helping them rise and giving them a light and airy texture.
• All-Purpose Flour: This versatile flour is the base of the muffin batter, providing the right amount of structure and tenderness.
• Baking Powder: Baking powder is the leavening agent that helps the muffins rise, giving them their impressive, domed tops and fluffy texture.

See recipe card below for quantities.

Substitutions

• Lemon Blueberry White Chocolate Muffins. Add lemon zest and juice for a zesty twist, and finish with a light lemon glaze.
• Raspberry White Chocolate Muffins. Substitute raspberries for blueberries for a tart and sweet combination.
• Cardamom Blueberry White Chocolate Muffins. Add ground cardamom for a warm, spicy flavor, and sprinkle cardamom sugar on top for an aromatic crust.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Step 1. Preheat the oven to 430°F. Line a muffin pan with muffin liners, spray the liners and top of the pan with nonstick spray to ensure they come out of the pan. Place the melted butter, vanilla extract, almond extract, granulated sugar, eggs, and milk in a bowl, whisk until combined.

Step 2. Whisk together the flour, baking powder, and salt. Add it to the wet ingredients. Whisk until combined and a batter forms. Do not over mix.

Step 3. Chop the white chocolate and wash the blueberries, making sure the berries are dry before adding them.

Step 4. Fold in the blueberries and white chocolate.

Step 5. Divide the batter evenly over the 8 muffin liners. It will look like a lot of batter for one liner, it’s not. Top with a little more sugar (I like turbinado raw sugar) to just coat the tops.

Step 6. Place in the oven and immediately turn the oven temperature down to 400°F. Bake for 22- 26 minutes or until a toothpick inserted comes out clean.

Hint: Baking in grams using a kitchen scale is much more accurate because it ensures precise measurements, leading to consistent results every time. Unlike volume measurements, which can vary based on how ingredients are packed or scooped, weight measurements are exact and eliminate guesswork. This accuracy is especially important in baking these blueberry and chocolate chip muffins, where the right balance of ingredients is crucial for achieving the perfect texture and flavor.

Pro tips

• Adjust Oven Temperature: Start by baking the muffins at a high temperature to ensure they rise quickly and develop a beautiful dome. After placing them in the oven, immediately reduce the temperature to prevent burning and ensure even baking.
• Avoid Overworking the Batter: Mix the batter until just combined to avoid overworking it. Overmixing can lead to dense muffins, so be gentle when incorporating the ingredients.
• Use Chopped White Chocolate: For a richer flavor and more melty texture, chop a white chocolate bar into chunks instead of using white chocolate chips. This will give you pockets of creamy white chocolate throughout the muffins.

To properly measure flour using cup measurements, first fluff the flour in its container with a spoon to aerate it and prevent compacting. Then, spoon the flour into your measuring cup until it's overflowing, avoiding scooping directly from the container to prevent packing. Finally, use a flat edge, like the back of a knife, to level off the top of the measuring cup, gently scraping off the excess for an accurate measurement.

FAQ

Storage

Room Temperature

Store the white chocolate and blueberry muffins in an airtight container at room temperature for up to 2 days.

Freezing

For the best freshness, freeze the muffins on the day you bake them. After freezing, you can thaw the muffins by leaving them on the counter until they reach room temperature. This way, they’ll be just as delicious as when they were fresh!

Related

Looking for other recipes like this? Try these:

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📖 Recipe

White Chocolate and Blueberry Muffins

Amanda Valsamis

White chocolate and blueberry muffins with a hint of almond extract for that nostalgic taste. Bakery style crowns, super fluffy crumb, and the best part is they're super easy to make!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 muffins

Equipment

• Muffin pan
• Mixing bowls
• Measuring cups and spoons
• Muffin liners
• Rubber Spatula

Ingredients

  

• 1 ¾ cups (225 grams) all purpose flour
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ⅔ cup (145 grams) granulated sugar plus more for tops
• 8 tablespoons (113 grams) unsalted butter melted
• 2 eggs room temperature
• ½ cup (100 grams) whole milk any milk will work
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 ⅓ cup (205 grams) fresh blueberries
• 1 cup (146 grams) white chocolate roughly chopped ( use high quality)

Instructions

 

• Preheat the oven to 430°F. Line a muffin pan with muffin liners, spray the liners and top of the pan with nonstick spray to ensure they come out of the pan.
• Place the melted butter, vanilla extract, almond extract, granulated sugar, eggs, and milk in a bowl, whisk until combined.
• Whisk together the flour, baking powder, and salt. Add it to the wet ingredients.
• Whisk until combined and a batter forms. Do not over mix.
• Fold in the blueberries and white chocolate.
• Divide the batter evenly over the 8 muffin liners. It will look like a lot of batter for one liner, it’s not. Top with a little more sugar (I like turbinado raw sugar) to just coat the tops.
• Place in the oven and immediately turn the oven temperature down to 400°F. Bake for 22- 26 minutes or until a toothpick inserted comes out clean.
• Let cool before removing them from the pan.

Notes

*Only make 8 muffins, if you make more the tops will not be as big and domed.

Storage

Room Temperature

Store the white chocolate and blueberry muffins in an airtight container at room temperature for up to 2 days.

Freezing

For the best freshness, freeze the muffins on the day you bake them. After freezing, you can thaw the muffins by leaving them on the counter until they reach room temperature. This way, they’ll be just as delicious as when they were fresh!

To properly measure flour using cup measurements, first fluff the flour in its container with a spoon to aerate it and prevent compacting. Then, spoon the flour into your measuring cup until it's overflowing, avoiding scooping directly from the container to prevent packing. Finally, use a flat edge, like the back of a knife, to level off the top of the measuring cup, gently scraping off the excess for an accurate measurement.

Adjust Oven Temperature: Start by baking the muffins at a high temperature to ensure they rise quickly and develop a beautiful dome. After placing them in the oven, immediately reduce the temperature to prevent burning and ensure even baking.

Avoid Overworking the Batter: Mix the batter until just combined to avoid overworking it. Overmixing can lead to dense muffins, so be gentle when incorporating the ingredients.

Use Chopped White Chocolate: For a richer flavor and more melty texture, chop a white chocolate bar into chunks instead of using white chocolate chips. This will give you pockets of creamy white chocolate throughout the muffins.