Blueberry and White Chocolate Muffins with a soft and fluffy texture and great flavor combination. Perfect for breakfast and freezer friendly too. These muffins are incredibly easy to make and oh so delicious! The slightly sour taste of blueberries up against the creamy, sweet white chocolate is a lovely flavor combination on your taste buds.
These fruit muffins are lovely served as part of a breakfast or with your morning coffee or tea and will surely bring smiles your way! They're also freezer friendly so you could make a batch and simply take a couple from the freezer whenever you wish. Add one to a lunch box, make for picnics or parties.
We've got a lovely variety of other muffin recipes for you to enjoy to be sure to check out our muffin recipes. So please enjoy!
I have adapted this recipe from our wonderful cranberry and lemon muffins recipe.
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Prep Time
5 minutes
Cook Time
20 - 25 minutes
Yield
12
Ingredients
Dry Ingredients
2 Cups or 250 g All-purpose flour
¾ Cup or 150 g Granulated sugar
1 ½ Teaspoons Baking powder
½ Teaspoon Salt
Wet Ingredients
2 large eggs
¼ cup or 50 g Melted butter
1 Cup or 235 ml Milk
¾ Cup or 90 g White Chocolate chips
1 ¼ Cup or 180 g Blueberries (I used frozen)
Instructions
1. Mix flour, sugar, baking powder, and salt. (Dry Ingredients)
2. In a different bowl whisk the eggs and add the butter and the milk.
Combine the wet ingredients into the dry ones.
3. Add the white chocolate until just combined into the mix. Then add the blueberries on top of the batter. (They will combine during baking).
Evenly place the batter into the muffin-lined pan.
4. Place in oven at 350 F or 180 C for between 20 to 25 minutes, depending on your oven
Top Tip:
The trick for the best muffins is to just combine the wet and dry ingredients. Do not mix! Do not over mix
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Recipe Card
Blueberry and White Chocolate Muffins
Blueberry and White Chocolate Muffins with a soft and fluffy texture and great flavor combination. Perfect for breakfast and freezer friendly too. Easy recipe!
Ingredients
Dry Ingredients
- 2 Cups or 250 g All purpose flour
- ¾ Cup or 150 g Granulated sugar
- 1 ½ Teaspoons Baking powder
- ½ Teaspoon Salt
Wet Ingredients
- 2 Large eggs
- ¼ cup or 50 g Melted butter
- 1 Cup or 235 ml Milk
- ¾ Cup or 90 g White Chocolate chips
- 1 ¼ Cup or 180 g Blueberries, I used frozen
Instructions
- Mix flour, sugar, baking powder and salt. (Dry Ingredients)
- In a different bowl whisk the eggs and add the butter and the milk. Combine the wet ingredients into the dry ones.
- Add the white chocolate until just combined into the mix. Then add the blueberries on top of the batter. (They will combine during baking). Evenly place the batter into the muffin lined pan.
- Place in oven at 350 F or 180 C for between 20 to 25 minutes, depending on your oven
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 226Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 206mgCarbohydrates: 36gFiber: 1gSugar: 18gProtein: 5g
Nutrition information isn’t always accurate
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Ravi Kumar
says:Thanks so a lot for sharing such a nice muffin recipe. It was really awesome cake.