Ingredients
Method
Prepare the Oven and Pan
- Preheat the oven to 400°F (200°C). Grease a 16-cup muffin tin or line with paper liners.
Mix the Dry Ingredients
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until well combined.
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.
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.
Add the Blueberries and Chocolate
- Fold in the fresh blueberries and white chocolate chips until evenly distributed. Set the batter aside.
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.
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.
Bake
- Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
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.