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What a combo! Never would have thought to combine blueberries and white chocolate – love it!
This morning I went to the gym for no other reason than to earn the right to gorge myself on French fries tonight. I mean, right now. I mean, what?
This morning I also became the person who responds to emails on the elliptical.
Let’s be honest. My elliptical form is questionable at best. Apparently I struggle with balance on those little ski foot things? I don’t know. Moving arm handles and spinning feet thingies and tangled headphone cords and reruns of Real Housewives just seems like a little too much to handle all at once.
Add email into that mix and things are not pretty.
Oh, and Autocorrect? I won’t give you details, but just know that things got out of hand quickly.
After the email at the gym fiasco, I most definitely made white chocolate blueberry muffins for my grandma’s birthday. Then I lied to myself about them being for my grandma’s birthday and ate most of them for myself.
And now I have a perfectly fluffy, vanillaey, blueberry-and-white-chocolate-loaded muffin all over my iPhone because I’m an obsessive email checker. STOP.
If you’re a genius, you’ll make these fluffin’ muffins and eat all the batter. And pick out the white chocolate chips.
Whoops. I didn’t say that. But I totally did.
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White Chocolate Blueberry Muffins
- Total Time: 20 minutes
- Yield: 10–12 1x
Description
These white chocolate blueberry muffins are loaded with sweet juicy blueberries and white chocolate chips. Perfect for a cozy Saturday morning.
Ingredients
- 1/2 cup sugar
- 1/4 cup softened butter
- 1/4 cup milk (I’ve also used greek yogurt)
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon lemon zest (more or less to taste)
- 1 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup white chocolate pieces
- 3/4 cup fresh blueberries
Instructions
- Preheat the oven to 350.
- Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.
- Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it’s too thick, add a little more milk.
- Add white chocolate and blueberries and stir gently so you don’t break the blueberries.
- Scoop into greased muffin tin and bake for 13-15 minutes.
Notes
Frozen blueberries can work, too, but just be careful when you stir it all up so they don’t break.
I’ve also used diced strawberries instead of the blueberries and that worked well, too! Sprinkle some flour and sugar over your strawberries to keep them from getting too mushy.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: American
Keywords: white chocolate blueberry muffins, chocolate muffins, blueberry muffins
Ok, quick check-in. Pinch of Yum went into a black hole of internet on Wednesday and it finally emerged on Thursday afternoon. It was sad but I was secretly happy, because I was nervous about you watching the book reveal video anyways.
No, just kidding. Sort of. Lip bite.
If you want a chance to win $100 towards photography equipment and a free copy of Tasty Food Photography, sign up here!
And now go make a muffin.
The recipe says 1 cups of flour – is it 1 cup or 2 cups? The word ācupsā is plural. You say itās a thick batter and Iāve used 1 cup of flour and itās a very runny liquid batter ā¦.
I love this recipe! Thank you for posting! My boyfriend loves muffins and this is his go-to when he wants a sweet treat made by me. When Iām feeling fancy I dehydrate some sugared lemon quarters and garnish them with that.
Side note/suggestion:
I notice with my particular oven it takes about 20 minutes to cook fully the first round and 18 the next round (less because the tin is hot).
Super tasty flavour but turned out average. Muffins stuck to the tray even after a large greasing, very buttery muffins, didnt rise at all
Not sure if you still comment here but thanks for the recipe. I’m writing a story and your muffin recipe is exactly what I needed. Will definitely try this out, later as well!
These muffins are simply amazing!
great recipe! i love mixing it up and throwing in some lime instead of lemon and its so good! they work really well with gluten free flour and a little xathan gum which is great as im intolerant
The best blueberry muffin i ever baked! Thank you! š
Wow! You need to resurrect this recipe to get more people making it! These muffins are perfect. I will definitely double the recipe next time. I got 9 muffins with my pan. I used frozen blueberries and of course these colored the batter somewhat – but who cares when they taste this good. I also used heavy cream as I had a little to use up and I put additional white chocolate chips on top. This recipe is so tasty. Try it – you wonāt be disappointed! šš»šš»šš»
These are so good! Your zucchini muffins are the family favorite! But these are a close second!
I managed to get 8 muffins with this recipe not 12? Didnāt seem like a lot of batter
Thanks – my son and I loved these muffins! Having all the measurements in cups ans spoons was also helpful.
Can I omit the lemon zest or should I use lemon extract and how much?
We think lemon extract (1/8 teaspoon) would work well!
Sounds like a hyperbole, but this recipe changed my life! Or at least, gave me more meaning to life. During lock-down, my workmate shared this recipe and i attempted it – using my airfryer and a baking pan. No oven, no muffin pan. and no blueberries then. I shared it with my sweetheart and he was bowled over by how great it tasted.
Thanks to you, I finally bought an oven and I have been baking endlessly for friends and family and getting encouragement to start selling bakes. I had bake this over the weekend and my non-sweet tooth friends were clamouring for more.
I’m scared but excited about the possibilities.
Again, thank you very much Lindsay.
So happy to hear this, Shu!
I just found this recipe and these muffins are amazing! They’re gonna be a favourite, thank you š
These were great ! Cheers from Sydney š
Glad to hear that, Johnsy!
Planning on making these for a morning spa bachelorette party this weekend. Are these baked in a mini muffin tin or a regular size muffin tin?
Regular! but I think either would work.
I love to bake new recipes with my 10 year old daughter. We just put these in the oven. We can’t wait for them to finish baking even if they are hafe as good as the batter they will be a hit.
Thanks Bridgette! Hope you like them!
Loved this recipe, made it twice now. I used frozen blueberries for the first, forgot to thaw them out and my mixture turned to an ice-cream consistency but it still worked out great-it melted in the oven. The next time I made it improvised with milk chocolate instead of the white and it still tasted amazing-a little sweeter however.
I also excluded the lemon zest in both recipes and it still worked out great.
Glad to hear! Thank you for the comment!
There is lemon zest on the ingredient list but not mentioned in the instructions. At what point is this supposed to be included?
I also found it better to beat the egg and vanilla separately, and then beat with other combined ingredients as I found the mixture was inclined to separate and the butter would not mix in completely if sugar, softened butter, milk, egg, and vanilla were beaten all at once.
The end result looks lovely though and can’t wait to taste them!
Mmmmm…these turned out delicious!
These are really good. I’ve made them three times now and I wonder what you do to keep them from sticking on the bottom on the muffin tin? I’ve sprayed them heavily with pam and they still stick. I made them once with liners and that was worse. They stuck to the liners and when peeled apart it pulled the muffin apart with it.
I LOVE BLUEBERRIES AND MITTENS……
Hi, this is a very amateurish kind of question and it’s been a while since someone last posted, I know but I want to make some surprise white chocolate muffins for my girlfriend and I just wanted to know in case I want to just make it white chocolate if I need to increase the amount of chocolate to replace the fruit or just take the fruit out and keep the rest of the recipe intact. Thanks a lot in advance!
You could do it either way – it depends on how much white chocolate you want in there, but I think it would be fine to just omit the fruit. Another option would be using a chocolate chip muffin recipe and just subbing out the chocolate for white chocolate? I don’t think I have one on my site but here is a good example: https://www.mybakingaddiction.com/chocolate-chip-muffins-recipe/
Good luck! š
I used a mug instead of cup… !! Came out a bit too floury but added milk choc chips and rind of orange for a change.. Yummy!!
Ooh, yum! Sounds perfect!