Blueberry White Chocolate Muffins
Indulge in the perfect balance of sweetness and tang with these irresistible Blueberry White Chocolate Muffins! Bursting with juicy blueberries and studded with creamy white chocolate chips, these bakery-style muffins are soft, moist, and incredibly satisfying. With just 15 minutes of prep time, the recipe combines simple pantry staples like all-purpose flour, sugar, and butter for a quick yet impressive treat. A unique step of coating the blueberries in flour ensures that each muffin is beautifully speckled and evenly balanced. Perfect for breakfast, brunch, or a sweet snack, these muffins bake up golden and fragrant in under 25 minutes. Whether enjoyed warm or at room temperature, they’re a crowd-pleaser that pairs perfectly with your favorite coffee or tea. Try this easy recipe today and make your mornings a little sweeter!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and cooled
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1.5 cups Fresh or frozen blueberries
- 0.75 cup White chocolate chips or chopped white chocolate
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a medium bowl, combine the melted butter, milk, vanilla extract, and eggs. Whisk until well blended.
Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix—it's okay if a few lumps remain.
In a small bowl, toss the blueberries with 1 tablespoon of flour to help prevent them from sinking to the bottom of the muffins.
Carefully fold the flour-coated blueberries and white chocolate chips into the batter, being cautious not to burst the blueberries.
Evenly divide the batter among the prepared muffin cups, filling them about 2/3 to 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these delightful Blueberry White Chocolate Muffins!
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 101.4 g | 507% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 493.7 g | 180% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 288.8 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 716 mg | 55% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1409 mg | 30% | |
*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.
