These easy, delicious, homemade bakery-style blueberry and white chocolate muffins are bursting with flavor! They are filled with blueberries, white chocolate and topped with delicious cinnamon sugar for a little added crunch!
Ever since I posted the most delicious bakery-style chocolate chip muffins, I knew I needed to upgrade this recipe to take it to the next level! I based my new updated blueberry white chocolate muffin recipe on my chocolate chip recipe, and I now know I have a banger of base sweet muffin recipes.
These are the best blueberry and white chocolate muffins you will ever make. I kinda think they are better than bakery muffins. Hands down one of my best recipes to date, if I do say so myself.
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Standard grade/all-purpose/plain flour is what you need for a light, airy muffin. Nothing fancy in the flour I'm using! If using self-raising flour for this recipe, substitute the 300 grams of flour with self-raising and add an additional teaspoon of baking powder.
Cornstarch or cornflour as we call it in the commonwealth adds lightness to the muffin.
Caster or granulated sugar gives these muffins a nice sweet taste, without an overbearing flavor, allowing the blueberries and white chocolate to really shine.
Butter gives these muffins a great buttery taste! By melting the butter, you land up with a silky, tender muffin crumb. Butter also adds softness and moisture. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
Eggs are what you need to bind everything together, and 2 eggs are the perfect ratio for the perfect muffin, in this case. I now use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.
Greek or plain yogurt adds a bit of tang to the batter, offsetting the sweetness ever so slightly. If you don't have plain or Greek yoghurt, you can use buttermilk, milk kefir or add a teaspoon of lemon juice or vinegar to half a cup of milk and allow to stand for a few minutes. Don't be alarmed when the milk curdles.
Milk to add moisture to the muffin. I used whole or full-fat milk.
Baking powder to make sure this muffin rises to the occasion.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Blueberries - fresh or frozen, it's your choice!
White chocolate chips- Previously I used a slab of white chocolate, but white chocolate chips are so much easier and result in little bursts of white chocolate flavor in the muffin.
Cinnamon sugar for dusting the top of the muffins. This step is optional - but it gives the muffins a nice crunchy muffin top.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
- To bring butter to room temperature quickly, cut the butter into cubes and zap it in the microwave at 20% power in 10-second intervals. Or place the cubes in a bowl over warm water (such as with a double boiler) over low heat for 1 minute!
- Milk, buttermilk, and cream can be brought to room temperature by zapping in the microwave at 20% power in 10-second intervals. Or on low heat for a minute or two swirling every 10-15 seconds.
- If the butter is too warm/soft for baking - pop it into the fridge for 20-30 minutes.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
How to Make Blueberry White Chocolate Muffins
Step 1 - Preheat the oven to 220°C/40F or 200°C fan and line a 12-cup muffin tin with cupcake liners. Keep aside 3 to 4 berries and chocolate chips to sprinkle on the top of the muffins before baking. Mix the cinnamon and raw sugar in a bowl and set aside.
Step 2 - Whisk the flour, cornstarch, baking powder, sugar, and salt in a large mixing bowl. Pour in the blueberries and white chocolate chips, and stir gently using a silicone spatula or wooden spoon to coat the berries and chocolate with the flour mixture.
Step 3 - In another mixing bowl, jug, or saucepan, melt the butter. Allow the butter to cool before adding the rest of the wet ingredients. Whisk until well combined. Pour the wet ingredients into the dry and mix through until just combined.
Step 4 - Divide the muffin batter between the 12 cupcake liners, filling the liners to the top. Sprinkle the extra berries and chocolate over the tops of the muffins. Then sprinkle the tops of the muffins with the cinnamon sugar - about 1 to 1½ teaspoons per muffin.
Step 5 - Bake the blueberry and white chocolate muffins at 220°C/340F or 200°C fan for 5 minutes. Turn down the oven to 200°C/390F or 180°C fan and bake for a further 12 to 15 minutes or until just baked.
Pro Tips for this Recipe
Once you have melted the butter, allow it to cool down before adding the other wet ingredients. You don't want to cook the eggs in hot butter.
The secret to moist, tender muffins is mixing until the ingredients are just combined and making sure to take the muffins out of the oven as soon as they are baked.
Do not overmix the muffin batter, using a spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined and no more!
Do not overbake the muffins. After you have turned down the oven for the second portion of the bake, check the muffins after 12 minutes, and if still a bit underbaked in the center pop them in for another 3-5 minutes and keep an eye on them. No one wants a dry overbaked muffin.
Keep some blueberries and white chocolate chips aside to scatter over the top of the muffins before baking. I kept aside about 3 or 4 of each per muffin.
Ovens and AirFryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Storage and Freezing
If you haven't eaten these muffins the moment they come out of the oven, and you have some left for storage you can place them in an airtight container at room temperature for two days. If you stick them in the fridge, you can store them for a week.
White Chocolate and Blueberry Muffins FAQ
Having a mixture of butter, eggs, milk, and yogurt (or sour cream, milk kefir, or buttermilk) will result in a moist muffin. However, it is also crucial to not overmix the muffin batter and not overbake it.
The trick to tall muffins is to use fresh baking powder or soda and to make sure the oven is at temperature before you start baking. Muffins are generally baked at a higher temperature than cakes, which results in a faster chemical reaction from the leaveners and a lovely domed muffin.
Yes, you can. Do not defrost them before adding the berries to your batter. Defrosted berries will leak juice and dye your batter purple or red.
1) coat the berries in flour (this is why I mix the berries with my dry ingredients) or
2) First fill your liner about ⅓ of the way before mixing your berries into the batter (be careful not to overmix!). And finally,
3) Keep some blueberries to place on top of the muffins before baking
The secret behind tall bakery-style muffins is a fresh leavening agent (be it baking soda or baking powder), a just-mixed muffin batter, and a hot oven. The hot oven at the beginning of the baking really kicks the baking powder or baking soda into action resulting in a beautifully tall muffin.
Other Recipes You May Like
If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes you can subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!
Blueberry and White Chocolate Muffins
- Regular Muffin Pan (12-Well)
- Regular Cupcake Liners
- 300 grams plain flour (all-purpose/standard grade)
- 50 grams cornstarch
- 150 grams white granulated sugar (caster/granulated)
- 3 teaspoons baking powder
- ½ teaspoon table salt
- 180 grams blueberries (frozen or fresh)
- 200 grams white chocolate chips
- 125 grams butter melted
- 2 eggs
- 3 teaspoons vanilla extract
- 125 grams Greek yogurt
- 125 grams milk
cinnamon sugar (optional extra)
- 3 tablespoons raw sugar
- ½ teaspoon ground cinnamon
- Preheat the oven to 220°C/430F fan and line a 12 cup muffin pan with cupcake liners. Keep aside 3 to 4 berries and chocolate chips to sprinkle on the top of the muffins before baking. Mix the cinnamon and raw sugar in a bowl and set aside.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sugar and salt. Pour in the blueberries and white chocolate chips, and stir through gently using a silicone spatula or wooden spoon to coat the berries and chocolate with the flour mixture.300 grams plain flour, 50 grams cornstarch, 150 grams white granulated sugar, ½ teaspoon table salt, 180 grams blueberries, 200 grams white chocolate chips, 3 teaspoons baking powder
- In another mixing bowl, jug or saucepan, melt the butter. Allow the butter to cool before adding the rest of the wet ingredients. Whisk until well combined. Pour the wet ingredients into the dry and mix through until just combined.125 grams butter, 2 eggs, 3 teaspoons vanilla extract, 125 grams Greek yogurt, 125 grams milk
- Divide the muffin batter between the 12 cupcake liners, filling the liners to the top. Sprinkle the extra berries and chocolate over the tops of the muffins. Then sprinkle the tops of the muffins with the cinnamon sugar - about 1 to 1½ teaspoon per muffin.½ teaspoon ground cinnamon, 3 tablespoons raw sugar
- Bake the muffins at 220°C/430F for 5 minutes. Turn down the oven to 200°C/390F and bake for a further 12 to 15 minutes or until just baked. Allow the muffins to cool in the tin for 10 to 15 minutes before placing them on a wired cooling rack to cool completely.
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.