Blueberry White Chocolate Muffins
These Blueberry White Chocolate Muffins are soft, fluffy, and bursting with juicy blueberries and creamy white chocolate chips in every bite. Topped with a buttery cinnamon streusel, they bake up with beautiful golden domed tops just like a bakery. Easy to make with simple ingredients and perfect for breakfast, brunch, or an afternoon treat!
Equipment
- 2 12-cup Muffin Tin
Ingredients
For The Muffins:
- 1 cup (200g) granulated white sugar
- ½ cup (113g) unsalted butter at room temperature
- 2 large eggs at room temperature
- ½ cup (120ml) buttermilk at room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
For The Streusel Topping
- ¼ cup (56g) butter melted
- ¼ cup (55g) light brown sugar
- 3 tablespoon (~36g) granulated white sugar
- ¾ cup (90g) all purpose flour
- ½ teaspoon ground cinnamon Optional
Instructions
- For the streusel, in a small bowl stir the melted butter, both sugars, all purpose flour and cinnamon using a fork until clumps form. Set aside.
- In a large bowl beat the softened butter with the granulated sugar together for 2-3 minutes until light and fluffy.
- Add the eggs, buttermilk and vanilla extract and beat until smooth.
- Pour the dry ingredients into the wet ingredients and gently fold until just combined. Do not overmix.
- Toss the blueberries and white chocolate chips with 1 tablespoon flour, then fold into batter ensuring not to overmix.
- Preheat the oven to 425 degrees and line a 12 count muffin pan with paper liners. (Option: For taller muffins, only fill every other muffin cup (six total).)
- Gently scoop the batter into the prepared cups, filling them all the way to the top. Top each muffin with the prepared streusel topping.
- Bake the muffins for 5 minutes at 425 F. Reduce the oven temperature to 375 for the remaining time, about 17-20 minutes.until a toothpick inserted into the center of the muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Frozen vs fresh blueberries: This recipe uses frozen blueberries which work best here – they hold their shape better during baking and won't bleed into the batter as much as fresh. No need to thaw them before using, just fold them in straight from the freezer.
- Don't overmix: Fold the batter until just combined and stop as soon as you no longer see dry streaks of flour. A few lumps are completely fine. Overmixing develops the gluten and leads to tough, dense muffins.
- Streusel tip: Make the streusel first and pop it in the fridge while you make the muffin batter. Cold streusel holds its clumpy texture better and won't melt flat in the oven.
- Skipping the streusel: If you don't like or don't want to make streusel you can simply it, these muffins wold still be very delicious.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days. To freeze, place in a single layer in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds.
Nutritional Information
Calories: 405kcalCarbohydrates: 57gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 62mgSodium: 233mgPotassium: 117mgFiber: 1gSugar: 35gVitamin A: 422IUVitamin C: 1mgCalcium: 97mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
Tried this recipe? Tag @dreamybaker on socialLeave a comment below!
