Sweet, juicy blueberries and creamy white chocolate chips come together in these soft, fluffy white chocolate and blueberry muffins. Perfectly moist and irresistibly delicious!
- Why You'll LOVE This Recipe
- Ingredients to Make White Chocolate and Blueberry Muffins
- How to Make White Chocolate and Blueberry Muffins
- Expert Tips and Tricks
- Additions and Substitutions
- Frequently Asked Questions (FAQ's)
- A Word From A Registered Dietitian
- Craving More?
- Easy White Chocolate and Blueberry Muffins Recipe
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Why You’ll LOVE This Recipe
You are going to love these White Chocolate and Blueberry Muffins for so many reasons!
First off, these muffins can be made in a single bowl. I LOVE this because that means there are less dishes to do afterwards!
Each bite has that sweetness of the white chocolate and juicy pop from the blueberry. Making each muffin a delicious encounter.
Ingredients to Make White Chocolate and Blueberry Muffins
These muffins don’t have any crazy ingredients you’ll need to hunt down. Actually, most are probably already in your kitchen!
White Chocolate Chips– Use whatever brand you enjoy most!
Blueberries– Avoid the specialty ‘jumbo’ blueberries. Regular work the best for these muffins!
In addition you will need: an egg, flour, milk, veggie oil, vanilla extract, sugar, salt, lemon juice, and baking powder.
How to Make White Chocolate and Blueberry Muffins
Making this batch of White Chocolate and Blueberry Muffins is a breeze to whip up!
Start by simply whipping together the oil, milk, egg, and vanilla extract until it looks like the image on the left below. Then, add in the rest of the ingredients (besides the blueberries and white chocolate) and mix together until it looks like the dough in the image on the right side!
This dough will be soft and similar to play-doh.
Then, carefully fold in the blueberries and white chocolate chips. After, add equal portions of dough to each depression of the muffin tin. Bake in the oven for about 20 minutes, allow to cool, then enjoy!
Expert Tips and Tricks
- If you haven’t yet tried using a silicone muffin tin, I recommend you do! It makes it so easy to pop out the muffins.
- Allow your egg and milk to warm up a bit before using. This will make for a more smooth batter.
- Avoid over baking! Everyone’s ovens can vary slightly. So, as soon as you see a toothpick come out clean you can remove them from the oven.
Once you fall in love with this recipe and start making it over and over again like me, you too will have some expert tips and tricks to share. Be sure to leave them in the comments down below!
Additions and Substitutions
If you want to adjust the recipe a bit, try these out-
- If you prefer to use milk or dark chocolate chips instead of white chocolate chips, feel free to substitute at a 1:1 ratio.
- Love extra chocolate or blueberries? You can add an additional ¼ cup to the top just before going into the oven for some extra delicious-ness!
- If you want these to be dairy-free you can use any dairy alternative. But, be aware that this will slightly alter the flavor.
Frequently Asked Questions (FAQ’s)
I you haven’t found an answer to your questions so far you may find it here. If it’s not, leave it in the comments down below and I will get you an answer as soon as I am able to!
Can I use frozen blueberries in these muffins?
You can use frozen blueberries! Be sure to remove all additional liquid. Also, be aware that the color may spread to the batter. But hey- that just makes these cuter!
How long do these muffins last?
You can store these muffin in an airtight container for 3 to 4 days.
Can I freeze these muffins?
You can freeze these muffins! When you are ready for one grab it out and microwave it for about 15 or so seconds and you’ve got a delicious treat!
A Word From A Registered Dietitian
Nutritious foods are only beneficial if you actually eat it! If you want the benefits of a blueberry muffin but don’t necessarily love them, add some white chocolate chips! By doing this you get the best of both worlds- the nutritious blueberries and the delicious chocolate chips!
Craving More?
If you make these White Chocolate and Blueberry Muffins be sure to leave a 5-star rating and comment down below. It really helps spread the recipe so more can give it a try! Also, tag me in a photo of your creation on Instagram. I would love to see and share it!
Looking for other side dishes? Give these a taste:
- Chocolate Raspberry Baked Oats
- Baked Chocolate Chip Donuts
- White Chocolate Strawberry Muffins
- Blueberry Pumpkin Bread
Easy White Chocolate and Blueberry Muffins Recipe
Easy White Chocolate and blueberry Muffins
Ingredients
- ½ Cup Vegetable Oil
- ¼ Cup Milk
- 1 Egg
- 1 Teaspoon Vanilla Extract
- 2 Cups Flour All-Purpose
- 2 Teaspoons Baking Powder
- ¼ Teaspoon Salt
- ½ Cup Sugar
- 1 Teaspoon Lemon Juice
- ¾ Cup Blueberries
- ½ Cup White Chocolate Chips
Get Recipe IngredientsInstructions
- Preheat your oven to 350 degrees Fahrenheit, grab out all your ingredients, and spray your cupcake pan with non-stick spray.
- In a medium bowl whisk together the vegetable oil, milk, egg, and vanilla extract.
- Then, mix in flour, baking powder, salt, sugar, and lemon juice.
- Next, carefully mix in the blueberries and white chocolate chips.
- Evenly distribute the dough between the 12 muffin depressions.
- Bake in the oven for 19-21 minutes or until a toothpick can be inserted and removed clean.
- Remove muffins for the tin and allow to cool. Enjoy!
Notes
- Store in an airtight container for up to 4 days.
- If desired, place in the freezer in a freezer bag. When you want one, microwave for 30 seconds.
- Nutrition facts are determined via USDA’s FoodData Central database. Exact nutrition may vary.
Nutrition
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