White Chocolate Blueberry Muffins
Indulge in the sweet, fruity, and creamy perfection of White Chocolate Blueberry Muffins—a bakery-style treat that’s easy to make and impossible to resist. Bursting with juicy fresh blueberries and studded with chunks of creamy white chocolate, these muffins are a delectable combination of flavors and textures. The secret to their light, tender crumb lies in the perfectly balanced batter, made with melted butter, whole milk, and a touch of vanilla. A quick toss of blueberries in flour ensures they stay evenly distributed throughout each muffin. Ready in just 35 minutes, these golden beauties are perfect for breakfast, brunch, or an afternoon snack. Whether served warm or at room temperature, they’re guaranteed to delight everyone at the table!
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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 slightly cooled
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 whole Large eggs
- 1.5 cups Fresh blueberries
- 1 cup White chocolate, roughly chopped
- 1 tablespoon All-purpose flour (for tossing 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 bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the floured blueberries and chopped white chocolate into the muffin batter until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy your White Chocolate Blueberry Muffins!
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 699 mg | 233% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 517.8 g | 188% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 314.6 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 800 mg | 62% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1523 mg | 32% | |
*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.
