This Blueberry White Chocolate Muffins is the perfect recipe for a sweet breakfast. You can enjoy a delicious and flavorful muffin, without having to make a big batch!

Holding the muffin in my hand.

Fresh blueberries and white chocolate is an underrated flavor combination.

The rich white chocolate pairs perfectly with the fresh, juicy and bursting blueberries.

This recipe is also perfect if you don’t want to make an entire batch of muffins. If you just want one, this is the perfect recipe for you.

If you want to make two muffins, just double the ingredients!

The muffin batter is made with simple and easy to find ingredients that you may have at home or can easily find at the grocery store.

Main Ingredients

Muffin ingredients measured out in bowls.

Baking with Fresh vs. Frozen Blueberries

When baking, I prefer to use fresh blueberries as they don’t have as much water content. If possible, I recommend using fresh berries when baking.

However, if you only have frozen on hand, they will work for this recipe.

If using frozen blueberries, coat them in 1/2 tsp of cornstarch or flour before adding into the batter. Then follow the remaining directions accordingly.

The cornstarch or flour will help absorb some of the water.

Also, do not defrost the frozen blueberries before coating them in the flour. This will lead to a soggy muffin!

How to Make a Blueberry White Chocolate Muffin

  1. Preheat the oven to 350 degrees F
  2. Add the wet ingredients to a mixing bowl
  3. Mix until just combined
  4. Add the flour and baking powder
  5. Gently fold into the batter until combined
  6. Add the fresh blueberries and white chocolate chips
  7. Fold into the batter until evenly distributed 
  8. Transfer the batter to a muffin wrapper in a muffin tin
  9. (Optional) Add a few extra blueberries and chocolate chips on top
  10. Bake for 15-17 minutes or until a toothpick comes out of the center muffin clean (The muffin edge should be golden)
  11. Let cool slightly 
  12. Enjoy!
Wet ingredients in a mixing bowl.
First, combine the wet ingredients in a bowl
Combining the dry and wet ingredients in a mixing bowl.
Add the dry ingredients
Making the muffin batter in a bowl.
Mix until just combined
Making the muffin batter in a bowl.
Fold in the fresh blueberries and white chocolate chips
Muffin batter with mix-ins in a muffin wrapper.
Add to a muffin liner
Baked muffin in a muffin tin.
Bake
Holding a Blueberry White Chocolate Muffin that was cut in half.
Enjoy!

Frequently Asked Questions

Can this muffin be made gluten free?

Yes! Use gluten free all purpose flour and substitute at a 1:1 ratio.

Do I have to use white chocolate chips?

The white chocolate pairs well with the fresh blueberries but you can use milk or dark chocolate chips as well. However, I recommend not using any large-sized chocolate chips.

Can I use frozen blueberries?

You can! Just make sure to coat the blueberries in a 1/2 tsp of cornstarch or flour before adding to the batter. The frozen fruit has more water and this will absorbs some water.

How do I know the muffin is done baking?

The muffin will rise above the wrapper and a toothpick should come out of the center clean.

What is the best way to store the muffin for another day?

Store at room temperature in an airtight container for up to 2 days or in the fridge for 5 days. You can also freeze the muffin for up to 1 month.

Blueberry White Chocolate Muffin on a platter.
Holding the muffin in my hand.
5 stars (1 rating)

Blueberry White Chocolate Muffin

Yield: 1 muffin
This Blueberry White Chocolate Muffins is the perfect recipe for a sweet breakfast. You can enjoy a delicious and flavorful muffin, without having to make a big batch!
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Ingredients
 

  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1 tbsp almond milk
  • 1 tbsp granulated sugar
  • 3 tbsp all purpose flour
  • 1/2 tsp baking powder
  • 1-2 tbsp fresh blueberries
  • 1 tbsp white chocolate chips

Equipment

  • muffin tin
  • Muffin Wrapper
  • mixing bowl
  • Fork or Whisk

Instructions
 

  • Preheat the oven to 350 degrees F
  • Add the wet ingredients to a mixing bowl
  • Mix until just combined
  • Add the flour and baking powder
  • Gently fold into the batter until combined
  • Add the fresh blueberries and white chocolate chips
  • Fold into the batter until evenly distributed
  • Transfer the batter to a muffin wrapper in a muffin tin
  • (Optional) Add a few extra blueberries and chocolate chips on top
  • Bake for 15-17 minutes or until a toothpick comes out of the center muffin clean (The muffin edge should be golden)
  • Let cool slightly
  • Enjoy!

Nutrition

Serving: 1muffin, Calories: 291kcal, Carbohydrates: 41g, Protein: 3g, Fat: 14g, Saturated Fat: 10g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 246mg, Potassium: 79mg, Fiber: 1g, Sugar: 22g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 170mg, Iron: 1mg
Author: Jessica Selensky

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