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White Chocolate Blueberry Muffins

Soft, fluffy, and bursting with juicy blueberries and creamy white chocolate — these homemade muffins are the perfect mix of bakery-style decadence and cozy comfort. Topped with a buttery crumb for the ultimate golden crunch.

white chocolate blueberry muffins

Prep Time : 15 min

Cook Time : 25 min

Servings : 16 muffins

Prep Time :

15 min

Cook Time :

25 min

Servings :

16 muffins

Ingredients

Muffins 

• 3 cups (375 g) all-purpose flour


• 1 ½ cups (300 g) white sugar


• 4 tsp (16 g) baking powder


• 1 tsp (4 g) salt


• ⅔ cup (160 ml) vegetable oil


• 2 large eggs


• ⅔ cup (160 ml) milk, or more as needed


• 1 cup (170 g) white chocolate chips — this one on Amazon


• 2 cups (300 g) fresh blueberries

Crumb Topping

• 1 cup (200 g) white sugar


• ⅔ cup (85 g) all-purpose flour


• ½ cup (115 g) unsalted butter, cubed


• Pinch of salt

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Directions

  1. Prepare the Oven and Pan
     Preheat the oven to 400°F (200°C). Grease a 16-cup muffin tin or line with paper liners.
  2. Mix the Dry Ingredients
     In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
  3. Combine Wet Ingredients
     In a separate liquid measuring cup, pour in the vegetable oil and eggs. Add enough milk to reach the 1⅓-cup (320 ml) mark, then stir until fully combined.
  4. Make the Batter
     Pour the wet mixture into the dry ingredients. Gently mix until just combined — do not overmix or your muffins will turn dense.
  5. Add the Blueberries and Chocolate
     Fold in the fresh blueberries and white chocolate chips until evenly distributed. Set the batter aside.
  6. Make the Crumb Topping
     In a small bowl, combine sugar, flour, cubed butter, and a pinch of salt. Mix with a fork or your fingertips until crumbly and coarse, resembling wet sand.
  7. Assemble the Muffins
     Spoon the batter into the prepared muffin cups, filling each to the top. Sprinkle a generous layer of crumb topping over each muffin.
  8. Bake
     Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  9. Cool and Serve
     Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Perfect with a morning coffee or afternoon tea.

*Notes : 

  • If you don’t want to use chocolate chips, chop a bar of white chocolate into small cubes for a rustic texture.
  • You can substitute fresh blueberries with frozen ones — just don’t thaw them before mixing.
  • For extra flavor, add a teaspoon of lemon zest to the batter.
  • Don’t overmix; a few lumps in the batter are perfectly fine and make muffins fluffier.

Nutrition Facts 

( per serving )

Calories

~290 kcal

Protein

 4 g

Fat

13 g

Carbs

40 g

Calories

~290 kcal

Protein

 4 g

Fat

13 g

Carbs

40 g

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white chocolate blueberry muffins recipe

White Chocolate Blueberry Muffins

Soft, fluffy, and bursting with juicy blueberries and creamy white chocolate — these homemade muffins are the perfect mix of bakery-style decadence and cozy comfort. Topped with a buttery crumb for the ultimate golden crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16
Course: Dessert
Calories: 290
Ingredients Method Notes

Ingredients
  

MUFFINS
  • 375 g all-purpose flour
  • 300 g white sugar
  • 16 g baking powder
  • 4 g salt
  • 160 ml vegetable oil
  • 2 item large eggs
  • 160 ml milk or more as needed
  • 300 g fresh blueberries
  • 170 g white chocolate chips
CRUMB Topping
  • 200 g white suga
  • 85 g all-purpose flour
  • 115 g unsalted butter cubed
  • item salt pinch to taste

Method
 

Prepare the Oven and Pan
  1. Preheat the oven to 400°F (200°C). Grease a 16-cup muffin tin or line with paper liners.
Mix the Dry Ingredients
  1.  In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
Combine Wet Ingredients
  1.  In a separate liquid measuring cup, pour in the vegetable oil and eggs. Add enough milk to reach the 1⅓-cup (320 ml) mark, then stir until fully combined.
Make the Batter
  1.  Pour the wet mixture into the dry ingredients. Gently mix until just combined — do not overmix or your muffins will turn dense.
Add the Blueberries and Chocolate
  1.  Fold in the fresh blueberries and white chocolate chips until evenly distributed. Set the batter aside.
Make the Crumb Topping
  1.  In a small bowl, combine sugar, flour, cubed butter, and a pinch of salt. Mix with a fork or your fingertips until crumbly and coarse, resembling wet sand.
Assemble the Muffins
  1.  Spoon the batter into the prepared muffin cups, filling each to the top. Sprinkle a generous layer of crumb topping over each muffin.
Bake
  1.  Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool and Serve
  1.  Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. Perfect with a morning coffee or afternoon tea.

Notes

  • If you don’t want to use chocolate chips, chop a bar of white chocolate into small cubes for a rustic texture.
  • You can substitute fresh blueberries with frozen ones — just don’t thaw them before mixing.
  • For extra flavor, add a teaspoon of lemon zest to the batter.
  • Don’t overmix; a few lumps in the batter are perfectly fine and make muffins fluffier.