Moist blueberry white chocolate muffins that are soft, fluffy, and filled with juicy blueberries and melted white chocolate. They’re simple to make, full of flavor, and perfect for a cozy breakfast or afternoon treat.
White chocolate and blueberry are combinations that make the muffins taste insane, the sweetness of chocolate mixes with juicy blueberries and the flavors of fruit, which makes these moist white chocolate muffins with blueberry perfect, you do not need anything else for them, well, maybe just hot aromatic coffee;)
These fluffy muffins are perfect for breakfast or dessert. You choose when you want to give them.
The blueberry white chocolate muffins recipe will keep you fresh even after 3 days. I was checked and tested.
How to choose the best ingredients for a moist White Chocolate Blueberry Muffins recipe
Unsalted butter: butter must be without additives, and then the muffins are the best for me, at least because I love the taste of butter, but if you don't eat butter, you can use fat as a substitute for baking fat.
We will use melted butter for the muffins, so if you want to use another vegetable fat, it's about the same weight. If it's vegetable fat, it's supposed to be in liquid form, so the coconut oil will need to be melted first.
White chocolate: we can choose the cheapest white chocolate for these muffins as long as it is not with additives or you can use sweet white chocolate chips.
Buttermilk: buttermilk, in my opinion, is the best, but if you don't have it, you can use kefir or natural yogurt, or sour cream.
However, no matter what you use for muffins, the key to success is that the product is at room temperature.
Plain flour: we choose white all purpose flour for baking.
Sugar: the sugar will be the best fine because our eggs are beaten to a fluffy mass faster.
Eggs: Eggs are best in size L, but it will also work if you have size M. With size S, add 3 pieces.
Blueberry: you will need blueberries fresh for this recipe.
The best for these muffins will be very sweet blueberries
How to store Blueberry White Chocolate Muffins
Muffins are best stored in an airtight container so they don't dry out.
It is best to store the muffins in an airtight container so that they do not dry out. Although the next day and without a closed container, they will be very fresh.
However, if you want to prepare them 1-2 days in advance before serving, it is worth either freezing them or storing them in a tightly closed container.
You can also freeze them as soon as the muffins are cooled down.
Blueberry White Chocolate Muffins Serving suggestions
Blueberry muffins are one of the most popular sweet breakfasts. You can serve them alone, but you can also serve delicious sauces so that everyone can compose their own perfect breakfast muffin.
I have my favorite few suggestions for serving white chocolate blueberry muffins.
White Chocolate Blueberry Muffins with natural Greek yogurt.
I love this version of the recipe because the muffins are very sweet because of the chocolate and the yogurt gives them more cascading, although natural Greek yogurt will not be as acidic as traditional.
It is also creamier, which perfectly gives creaminess and juiciness to our blueberry muffins.
White Chocolate Blueberry Muffins with vanilla Greek yogurt.
If you don't like natural yogurts, even Greek ones, I suggest you make vanilla yogurt out of such yogurt by adding sugar and vanilla pod or vanilla extract inside to taste.
I usually add 1-2 teaspoons of sugar and half a vanilla pod for every 250 g (9 oz) serving of Greek yogurt.
Keep the yogurt prepared in this way in the fridge for about 2-3 hours so that the sugar dissolves. It is also possible to use powdered sugar, then you will reach the desired level of taste faster.
Blueberry Muffins with fresh berries and honey or maple syrup.
The proposal to pour honey or maple syrup on our muffins is an extremely sweet version, but who doesn't love sweetness?
You can also make honey sauce or maple syrup combined with a little lemon juice.
In any case, it is worth adding fresh fruit to such a combination.
Blueberry Muffins with heavy cream.
Heavy cream poured muffins are probably the simplest version that can be and at the same time how tasty.
The cream fits perfectly with such sweets and is fantastic for a family breakfast.
What fresh or frozen blueberries for muffins batter?
What fresh or frozen blueberries? This is a very good question that some people will ask themselves because we don't always have fresh blueberries at home.
However, in this next muffin batter recipe, we will definitely be using fresh blueberries. Fresh fruits will be perfect for this recipe because they will perfectly match the taste of white chocolate in muffins.
In addition, frost can turn the dough blue in these muffins. I like how the taste of blueberries is distinct and does not mix with the rest. That's why fresh blueberries are my favorite muffin recipes ideal.
However, if you want to try a muffin recipe with frozen fruit, you can look at another blueberry recipe in my blog.
Related recipes
Classic, quick blueberry muffins can be found in this recipe Blue moist blueberry muffins. They may not be filled with chocolate, but they are also tasty, and with a little trick they surprise with their color. I also recommend it with frozen fruit Frozen smoothie forest fruit.
Another fruit muffin you might like is Strawberry Muffins or also Apple Crumble Muffins.
For autumn evenings, I also recommend Pumpkin Orange Muffins. They are perfectly fluffy and have an orange cream inside.
Tips and tricks for moist white chocolate muffins with blueberry
- Before placing the fruit in the dough, thoroughly wash it, put it on a paper towel, and sprinkle the flour. Blueberries prepared this way will not sink to the bottom of the muffins so much during baking.
- The buttermilk should be taken out well 1-2 hours before use to allow it to reach room temperature.
- If you want blueberries on top of the muffins, just leave a few, and put them on top of the cake.
Why You'll Love This Recipe
Try it and you will love this recipe because it is perfectly soft, fluffy and stays fresh for a very long time.
The taste of white chocolate and whole blueberries blend perfectly and the smell spreads throughout the house.
Such muffins are perfect for a sweet breakfast that will give you energy for the whole day.
And the appetite is growing 😉
If you already know everything you need to do to prepare the perfect Blueberry and White Chocolate Muffins.
Let's do it!
Moist white chocolate muffins with blueberry
Ingredients
Method
- Melt the white chocolate chunks with butter and oil. White chocolate chips may not perfectly match the melted butter and oil but don't worry. It will not affect the quality of the muffins.
- Prepare a mixing bowl and add eggs and sugar, then beat until fluffy. Blend at high speed for about 3-5 minutes until the ingredients are smooth and the mass turns light yellow.
- Mix all dry ingredients, baking powder, and baking soda.
- Add the chocolate to the egg mass all the time, mixing at high speed and adding vanilla extract.
- Sift the mixed dry ingredients with the flour Sifter or with a sieve. The flour then becomes fluffy, and the dough rises better.
- Mix dry ingredients with wet ingredients.
- Wash the blueberries and put them into the muffin dough and then.
- Please read the tips and tricks for some helpful advice.
- Then prepare the muffin tin. Line it with either traditional paper muffin cases or silicone ones.
- Put the muffin plate in cases of muffins. We put the dough on. For this, I use an ordinary spoon. For one muffin, you get about 2 tablespoons. The recipe is for 12 standard muffins. If you want to be high, you'd better make 10 of them.
- Bake at an oven temperature 170-180 C (360 F) degrees for about 20 minutes. Until the dough is slightly brown and not raw inside, do the test with a stick, and I use skewer sticks for this.
- After baking, remove the muffins from the oven and place the muffin pan on a cooling rack to cool completely.
Nutrition
Tried this recipe?
Let us know how it was!Most popular questions
What makes muffins too moist?
The steaming is sog. When recipes don't include any extra fat or fatty ingredients, it's common for muffin crumbs or crusts to become soggy. It's a problem because the vapor traps steam. Usually, baking foods have high heat in the oven and the internal steam must be emitted while cooling.
How do you increase moisture in muffins?
Follow along to find the best breakfast recipes! Tips on making Muffins Moisten. Keep dry food separate. Let the flavors go as far back as they can. Think of paperliners. Do not overload mugs with muffins. Make sure you measure your oven temperature. Test the complete cooking of the muffin.
Why are my blueberry muffins dry?
Dry, soft muffins are often caused by blending batters and overcooking them. Use butter AND oil - butter makes it taste good and oil makes it moist.
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