White chocolate and blueberry muffins are soft, moist, sweet, and absolutely delicious! Blueberry muffins are one of my favourites, and what’s not made better by the addition of white chocolate chips?
I love chocolate, but when it comes to puddings, desserts, and sweet pastries, I much prefer something fruity. A tangy lemon cheesecake, a moist orange drizzle, or a yummy apple crumble are my go-to’s.
So, it’s not surprising that when it comes to muffins, I’m more likely to opt for blueberry or another fruity option like rhubarb or lemon curd than I am chocolate.
That’s not to say I don’t like chocolate cakes and puddings, too, but for me, nothing beats a fruity, sweet, and sticky cake or bun.
That said, the combination of chocolate and fruit, and especially rich dark or creamy white chocolate, is always fantastic, and these blueberry muffins with white chocolate have such a wonderful flavour!
Even better, my easy white chocolate and blueberry muffins recipe is super simple, following the same basic recipe that I use for all of my muffins.
Ingredients for White Chocolate and Blueberry Muffins
Muffins probably aren’t as complicated as you think they are. When I make my blueberry and white choc muffin recipe, I use:
Self-Raising Flour
Bicarbonate of Soda – I don’t use any baking powder
Caster Sugar
Soft Light Brown Sugar – I like the mixture of sugars in muffins, but you can absolutely just use caster sugar if you prefer.
Eggs
Buttermilk – Disclaimer: I’ve never actually used buttermilk for anything. I make my own by mixing a tablespoon of lemon juice or vinegar with semi-skimmed milk.
Cooking Oil – Olive oil, vegetable oil, or any other cooking oil are all fine for easy blueberry and white chocolate muffins.
Blueberries
Should You Use Fresh or Frozen Blueberries for Muffins
You can make white chocolate and blueberry muffins with frozen blueberries, and I do sometimes use frozen berries in recipes.
But I do prefer to use fresh when I can. I find they aren’t as soggy, and they hold their shape better.
If you do use frozen, you don’t need to thaw them first. You can just add them frozen.
How to Make Blueberry and White Chocolate Muffins
Muffins are always easier than people expect.
You basically whisk the sugar, butter, milk and oil in a large mixing bowl, then whisk in the flour and bi-carb.
If you are adding other ingredients, in this case, blueberries and white chocolate chips, you fold them gently and bake them in a muffin tin.
You can get the full instructions on how to make white chocolate and blueberry muffins in the recipe card at the bottom of this post.
How Do You Stop Blueberries Sinking in Muffins?
I do a few separate things to stop my blueberries from sinking. But it’s important to accept that blueberries are big and heavy, and they will sink a little bit no matter what you do!
To minimise sinking as much as possible:
- Gently toss the berries in the flour.
- Fold them in last and very gently. It’s better to under-mix than over-mix.
- Retain a handful of blueberries and gently place them on top of the muffin batter once you’ve spooned it into the muffin cases.
- Turn the oven up high for the first 10 minutes. This helps you to get a good rise and also means that the berries get set into place quickly.
Top Tips for Making Delicious Muffins
There is a bit of a knack for making muffins. Here are my tips. These work for me, but there are plenty of muffin recipes out there, and you might find that a different method works better for you.
Fill the Cases
When you make cupcakes, you leave plenty of room in the cases for them to rise evenly.
With muffins, you want a bigger, domed top. So, you want to fill the muffin cases as much as possible.
Get the Temperature Right
I bake my white chocolate blueberry muffins at 200 degrees C for 10 minutes and then reduce the temperature to 160 C for the final 10 minutes.
My oven is fan-assisted, and this works well for me.
However, all of our ovens are different. If your tops are browning too quickly, reduce the temperature sooner and start at a lower temperature next time.
You may also need to adjust times and temps if your oven takes a long time to cool down. You know your oven better than I do.
Don’t Overmix
At every stage, but especially when you mix in your blueberries, it’s better to under-mix than over-mix.
Lightly Dust
I like to lightly dust my blueberry white chocolate muffins with icing sugar. They look great, and the top kinda glazes as it sets. Yummy!
Do Homemade Blueberry White Choc Muffins Need to be Refrigerated?
No, you can keep your muffins in a sealed tub or lidded cake stand.
You can also freeze them in an airtight tub for up to two months, defrosting them in the fridge when you are ready.
White Chocolate and Blueberry Muffins
Ingredients
- 375 g Self-Raising Flour (+ Extra to toss the blueberries in)
- 2 Teaspoons Bicarbonate of Soda
- 150 g Caster Sugar
- 50 g Soft Light Brown Sugar
- 2 Medium Eggs
- 240 ml Buttermilk (– or 240ml Semi-skimmed milk with 1 tablespoon Vinegar or Lemon juice stirred in)
- 130 ml Cooking Oil
- 250 g Blueberries
- 200 g White Chocolate Chips
Instructions
- Prepare a muffin tin with cases and preheat the oven to 200 degrees C (fan-assisted).
- Place the blueberries in a small bowl and gently toss them with a little flour.
- Toss the flour and bicarb together in a mixing bowl.
- In another bowl, whisk together the sugars, eggs, buttermilk, and oil until smooth.
- Pour these wet ingredients into the bowl with the flour and whisk until combined.
- Carefully fold in the chocolate chips.
- Add most of the blueberries, retaining about ¼.
- Fold very carefully.
- Spoon the batter into the cases in the muffin tin, until they are nearly full.
- Gently place the retained blueberries on to the top of the batter.
- Bake for 10 minutes at 200 degrees, before reducing to 160 degrees for 10-15 more minutes.
Notes
- Use a skewer to check that your muffins are cooked, just as you would cupcakes.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
