Blueberry White Chip Muffins
Bursting with juicy blueberries and studded with creamy white chocolate chips, these Blueberry White Chip Muffins are the perfect treat for breakfast, brunch, or an anytime snack. Featuring a moist and tender crumb thanks to the addition of tangy buttermilk, these muffins strike the ideal balance between sweetness and satisfying texture. The blueberries are coated in flour to keep them evenly distributed throughout each muffin, ensuring a burst of fruit in every bite. Quick and easy to make in just 15 minutes of prep time, this recipe yields a dozen bakery-worthy muffins that are sure to impress. Serve them warm from the oven or store for a grab-and-go treat that pairs perfectly with your morning coffee. Perfect for blueberry muffin lovers looking for a unique twist, this recipe is a sweet fusion of classic flavors and indulgent white chocolate decadence.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.75 cups buttermilk
- 0.33 cups vegetable oil
- 2 large eggs
- 1 teaspoons vanilla extract
- 1.25 cups blueberries (fresh or frozen)
- 0.75 cups white chocolate chips
- 1 tablespoons all-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups with non-stick baking spray.
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, sugar, baking powder, and salt until evenly combined.
In a separate medium-sized bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until the batter is just combined. Do not overmix, as it can create dense muffins.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries and white chocolate chips into the batter using a spatula, being careful not to crush the berries.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
3389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.2 g | 182% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 44.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 499.2 g | 182% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 280.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 616 mg | 47% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
