This Easy Blueberry White Chocolate Chip Muffin Recipe is a sweet spin on a classic blueberry muffin! The juicy blueberries pair perfectly with the sweet melty white chocolate! Who doesn’t want a little bit of chocolate in the morning!?
Why You’ll Love…
You’ll love how easy these blueberry muffins are to make! They come together in less than thirty minutes and are perfect for making on a Sunday to enjoy all week long! The sweet blueberries with the white chocolate chips are the perfect way to start your day! A little healthy and a little sweet makes the perfect breakfast treat! This is one of my favorite muffin recipes because you can really change it up every time and it still creates a perfect muffin!
Fresh or Frozen
When it comes to adding fruit muffins, you can really use either frozen or fresh blueberries! There are a few differences it comes to how the fruit will affect your muffins! Here are the main differences:
Fresh Blueberries: These can be a bit softer than frozen blueberries, so you might have to be more gently when stirring the batter together! They end up having a more purple color throughout but still look delicious after baking!
Frozen Blueberries: When you use frozen blueberries, you should add the blueberries right before you bake them! You don’t want the blueberries to thaw and start releasing extra moisture in the batter! Using frozen blueberries can sometimes tint the batter, so you might notice that the color of the muffins themselves can either take on a purple or green tinge to them! This doesn’t affect the flavor at all, just changes the color slightly!
It’s really up to you on what you want to use and what’s in season!
Additions or Substitutions
I love the combination of the sweet white chocolate chips with the sweet blueberries in these blueberry white chocolate muffins! However, I have a few different options to make these sweet muffins work for everyone!
Fresh Fruit: You can change up the fruit that you use in these muffins! Raspberries and white chocolate is one of my favorite flavor combinations and would work delicious in these muffins! Blackberries, strawberries and other fruits work just as well!
Chocolate Chip Options: I love the sweetness of the white chocolate chips with the blueberries, but you can really add whatever chocolate chips you like best! From semi-sweet to dark chocolate, the options are endless! You could even use min chocolate chips and a mini muffin pan to make the sweetest little mini muffins ever!
Crumble Topping – You can add a crumble or streusel topping to these muffins to add a bit of crunch to the top! I love teh combination of the fluffy texture of the muffin with a crunch from the crumble topping!
If you wanted to add a bit lemon zest as well, that would be equally as delicious! I have a recipe here for Raspberry Lemon Cookies that are a spring time classic! I love the little bit of lemon flavor with the raspberry and white chocolate! If you do add in the lemon zest, you can add a drop of lemon extract as well!
Equipment Needed:
Muffin Pan – This is essential for making muffins! I like to use a muffin tray that has 12 cups to be able to portion out the muffins so there’s space in between each muffin cup! This is one of my tricks to getting nicely domed muffins!
Cookie Scoop – I like to use a large cookie scoop to help portion out the muffin batter so all of the muffins are the same size!
Muffin Liner – These are so helpful to making sure that your muffins come out easily from the muffin tin! You can use muffin or cupcake liners, but if you can’t find any, be sure to use some cooking spray so they don’t stick to the pan!
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Ingredient List:
See Recipe Card for Full Details
Step by Step Instructions:
Step 1. In a large bowl, mix together melted butter, oil and sugar.
Step 2. Then add in Greek Yogurt, eggs, and vanilla. Mix all the wet ingredients together .
Step 3: Stir in dry ingredients
Step 4. add in blueberries and white chocolate chips. Then bake in a preheated oven until golden brown.
Storage Instructions:
Store these muffins in an airtight sealed container for about 3-4 days! If you want to freeze these muffins, let them cool completely before wrapping individually in plastic wrap. Then place them in a freezer bag and store for about 3 months! When you’re ready to eat them, let them thaw at room temperature!
Helpful Tips and Tricks
To get those classic bakery-style muffin tops, I have a few tips and tricks!
- Leave an open muffin cup in between each muffin so the air has space to move around the muffins and help them puff up!
- Start the oven temperature at a higher level, then drop it after a few minutes! This allows the leavening agent to kick in and boost the muffin top!
- Be sure to fill the muffin liner almost to the top so the muffins can really puff up! You can use a cookie scoop or an ice cream scoop to make sure each muffin has the same amount of batter!
- If you find that your blueberries are sinking to the bottom, you can toss them with a tablespoon of flour to help prevent that!
I love how delicious these moist blueberry muffins are with the little bits of creamy white chocolate chips! It’s a super delicious combination that makes mornings just a bit sweeter! I hope you love these white chocolate chip Muffins as much as I do!
Cheers!
-Holly Michelle
Easy Blueberry White Chocolate Chip Muffin Recipe
Equipment
- Muffin Pan
- Muffin Liners
Ingredients
- 1/4 cup Oil
- 1/4 cup Butter melted
- 1 cup Sugar
- 1/2 cup Greek Yogurt
- 2 tablespoons Milk
- 2 Eggs
- 1 teaspoon Vanilla
- 2 cups Flour + 2 tablespoons
- 1/4 teaspoon Salt
- 1 tablespoon Baking Powder
- 2 cup Blueberries fresh or frozen
- 1/3 cup White Chocolate Chips
- 1/4 cup Sugar for sprinkling on top
Instructions
- Preheat oven to 400 degrees. Line a cupcake tin with muffin cups, skipping every other one.
- In the microwave, melt the butter in 30-second increments until just melted.1/4 cup Butter melted
- Then, pour butter into a large bowl with the oil and stir together.1/4 cup Oil
- Add in sugar and mix together.1 cup Sugar
- Then add in Greek yogurt, milk, eggs, and vanilla. Whisk everything together.1/2 cup Greek Yogurt, 2 tablespoons Milk, 2 Eggs, 1 teaspoon Vanilla
- Add in flour, baking powder, and salt.2 cups Flour + 2 tablespoons, 1/4 teaspoon Salt, 1 tablespoon Baking Powder
- Stir until it’s almost combined.
- In a separate bowl, mix together blueberries and 2 tablespoons of flour.2 cup Blueberries fresh or frozen
- Add blueberries and white chocolate chips to the batter and gently stir.1/3 cup White Chocolate Chips
- Scoop into the muffin tins, top with a few more blueberries, and sprinkle with sugar on the top.1/4 cup Sugar for sprinkling on top
- Bake for 5 minutes, before reducing the heat to 350 degrees for another 15 minutes.
- Let cool for 10 minutes.
- Serve and enjoy!
