Go Back
+ servings
Three White Chocolate Blueberry Muffins in a row.

Blueberry and White Chocolate Muffins

These better-than-your-bakery blueberry and white chocolate muffins are moist, tender and bursting with flavour.
5 from 5 votes
Print Pin
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12 muffins
Calories: 350kcal
Author: Mary-Lou



  • 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.


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.
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.
To make raspberry white chocolate muffins, simply substitute the blueberries with raspberries. 


Serving: 1muffin | Calories: 350kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 271mg | Fiber: 1g | Sugar: 19g

Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly.

Did you make this recipe?Mention @marylou_saltyginger on Instagram and tag or #saltygingerblog so that I can see your creations!
Course :Breads and Muffins
Cuisine :Global
Keyword :blueberry and white chocolate muffins, blueberry muffins, muffins, white chocoalte blueberry muffins