These better-than-your-bakery blueberry and white chocolate muffins are moist, tender and bursting with flavour. Topped with 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.
What You Need for this Recipe
This recipe requires mixing bowls, a 12 cup muffin pan, a whisk, and a spatula or wooden spoon.
Standard grade/all-purpose/plain flour is what you need for a light, airy muffin. Nothing fancy in the flour I'm using!
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 flavour, 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.
Eggs are what you need to bind everything together, and 2 eggs are the perfect ratio for the perfect muffin, in this case.
Greek or plain yoghurt adds a bit of tang to the batter, offsetting the sweet ever so slightly.
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 necessity in baked goods. It brings out the flavour of the flour while balancing the sweet.
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 flavour 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.
Plain/all-purpose/standard grade flour can be substituted on a 1-to-1 basis for recipes that have ½ to 1 teaspoon of baking powder per 125 grams/1 cups of flour. If the recipe requires more than 1 teaspoon per cup, simply add the extra baking powder to the recipe to make up the difference. Self-raising/rising flours may already contain salt so this may need to be omitted from the recipe as well.
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.
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.
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.
For the raspberry and white chocolate muffins simply substitute the blueberries with raspberries!
Making 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 - 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 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 teaspoon 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
Weighing ingredients is more accurate than measuring cups overall, and this is my recommendation for my recipes as they are all developed and tested using grams only.
However, I have activated the grams-to-cup conversions on the recipe card. Simply click on "cups" underneath the ingredient list. For these conversions, cups are equal to 236mL/8 fluid ounces, tablespoons are 15mL and teaspoons are 5mL.
Measuring cups and spoons are an essential addition to every kitchen! Especially if you don't use a kitchen scale. Invest in a set to ensure you add the correct ingredients for accurate measuring. When in doubt - always use a level spoon or cup measure.
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, or the gas mark by 1.
For best baking results invest in an oven thermometer, as the temperature dials on the oven may not be accurate.
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 centre 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.
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.
Blueberry and White Chocolate Muffins FAQ
Having a mixture of butter, eggs, milk and yoghurt (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 to not overbake the muffin batter.
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 nice 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 to not overmix!). And finally,
3) Keep some blueberries to place on the 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.
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Blueberry and White Chocolate Muffins
- 300 grams plain flour
- 50 grams cornstarch
- 150 grams white sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 180 grams blueberries
- 200 grams white chocolate chips
- 125 grams butter melted
- 2 eggs
- 3 teaspoons vanilla extract
- 125 grams Greek Yoghurt
- 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 sugar, ½ teaspoon 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 Yoghurt, 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, accuracy of nutritional information for any recipe on this site is not guaranteed.. If scaling the recipe remember to scale your cook and bakeware accordingly.