These easy blueberry white chocolate 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.

White chocolate and blueberry muffins on a plate with crumbs around the plate.

Perfect for brunch, breakfast, or a snack, these blueberry white chocolate muffins are super easy to make—no special steps or fancy ingredients needed! Just mix the ingredients, pop them in the oven, and enjoy the mouthwatering aroma that fills your kitchen. Check out my lemon curd muffins, banana chocolate chunk muffins, and banana bread with streusel too!

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Why you'll love this recipe
Equipment
Ingredients
Substitutions
Instructions
Pro tips
FAQ
Storage
Related
📖 Recipe

Why you'll love this 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. Check out my cranberry white chocolate muffin recipe and blueberry chocolate cookies too!
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. My orange chocolate chip muffins have the same tops!
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! My caramel coffee cake is a quick brunch bake as well.

Equipment

Using a kitchen scale is a total game-changer for baking. It makes measuring ingredients super precise, so your easy blueberry white chocolate muffin recipe comes out perfect every single time. Plus, fewer measuring cups means less cleanup — and who doesn’t love that? Invest in one, and you’ll wonder how you ever baked without it!

Ingredients

What you'll need for white chocolate and blueberry muffins!

Fresh or Frozen Blueberries: You can use either fresh or frozen blueberries in blueberry muffins, making this recipe flexible for any season. Do not thaw the frozen blueberries if using.
High-Quality White Chocolate: Using high-quality white chocolate is essential in the best blueberry white chocolate muffins. I get mine from here. Check out my pistachio white chocolate blondies too!
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 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

Let's make blueberry and white chocolate muffins!

Melted butter, eggs, granulated sugar, vanilla, and almond extract in a glass bowl.

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.

Flour, salt, and baking powder being mixed into the wet ingredients.

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.

White chocolate chopped up on a cutting board.

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

White chocolate and blueberries being mixed into muffin batter in a glass bowl.

Step 4. Fold in the blueberries and white chocolate.

Muffin batter in a muffin liner in a muffin pan on the counter.

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.

Chocolate chip blueberry muffin being held up to show the muffin top.

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: Don't make more than 8 blueberry and white chocolate muffins, the crumb and tops won't turn out right.

Pro tips

Adjust Oven Temperature: Start by baking the white chocolate blueberry 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. Over mixing can lead to dense white chocolate 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

How do I know when the muffins are done?

A toothpick inserted should come out clean.

How do you stop blueberries from sinking to the bottom of muffins?

This recipe has a very thick batter so you do not need any special steps. In some recipes you can toss the blueberries with flour to prevent them from sinking.

How do I store these muffins?

Store the muffins in an airtight container at room temperature for up to 2 days. 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!

Storage

Room Temperature

Store the blueberry chocolate chip 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!

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