Blueberry White Chocolate Muffins

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 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

Equipment

This recipe requires mixing bowls, a 12 cup muffin pan, a whisk, and a spatula or wooden spoon.

Ingredients

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.

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 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 using 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 US customary conversions on the recipe card, these are based on generally accepted 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. For accurate measuring invest in a set to make sure you are adding the correct amount of ingredients. When in doubt - always use a level spoon or cup measure.

Fan-forced or fan assisted oven temperature must be decreased by 20°C/25F. Use an oven thermometer to determine the accuracy of your oven dial.

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.

White Chocolate Blueberry Muffins FAQ

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