Last updated on May 25th, 2024 at 09:43 pm
Imagine biting into a muffin that’s a little slice of heaven – that’s what these blueberry white chocolate muffins are all about. I’ve always loved the simplicity of homemade muffins, but adding juicy blueberries and creamy white chocolate chips to the mix? It’s awesome. And let’s not forget that irresistible crunchy topping – a cinnamon sugar streusel that will make your taste buds sing. This delightful combination gives a unique twist to traditional blueberry muffins, making them anything but ordinary. What I adore about this recipe is how it effortlessly balances flavors and textures. And the best part? They’re incredibly easy to bake, making them perfect for a quick breakfast, a sweet brunch idea, or even as a scrumptious dessert recipe. Join me as we dive into the world of sweet treats, where blueberry desserts meet white chocolate desserts, creating a match made in heaven that you won’t want to miss.
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Ingredients
Alright, let’s dive into what you’ll need to whip up these irresistible blueberry white chocolate chip muffins that I’ve been raving about. Here’s exactly what you’re going to need:
For the muffins:
- 1 and 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon bak
ing soda - 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 large eggs
- 1/2 cup buttermilk (Or ½ cup milk with ½ tablespoon of vinegar)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- 3/4 cup white chocolate chips
For the streusel:
- ¼ cup flour
- ¼ cup oats
- 3 Tbsp brown sugar
- 3 Tbsp granulated sugar
- 3 Tbsp butter, cut into small cubes
- 1/2 tsp cinnamon
There you have it, a simple yet delightful checklist of everything you need to create these sweet treats. With these ingredients, you’re well on your way to baking up a batch of homemade muffins that are perfect for breakfast, brunch, or just because!
Video Showing How to Make Blueberry White Chocolate Muffins:
How to Make Blueberry White Chocolate Muffins
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, beat together the melted butter, eggs, buttermilk, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
5. Gently fold in the blueberries and white chocolate chips until evenly distributed throughout the batter.
6. In a small bowl, combine the streusel ingredients: flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until crumbly.
7. Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
8. Sprinkle the streusel mixture generously over the tops of the muffins.
9. Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious blueberry muffins with white chocolate chips and cinnamon streusel!
Feel free to adjust the amount of streusel according to your preference, and remember to store any leftovers in an airtight container to keep them fresh. Enjoy your baking!
Pro Tips
To ensure your homemade muffins turn out perfectly, here are a few pro tips that have never steered me wrong.
- Don’t Overmix: The secret to tender, fluffy muffins is in the mixing. Just gently fold the batter until the ingredients are combined. Overmixing can lead to tough muffins.
- Butter Alert: There is nothing better (in my opinion!) than butter in most baked goods! However, this recipe has some melted butter in the batter and then also solid butter in the streusel. That’s quite a bit of butter! To keep your muffins moist, I would recommend a foil liner, as the butter will go through a regular paper liner. Also, you’ll probably have some butter on the outside of your liner that you might want to wipe off with a paper towel before serving!
- Bake Wisely: Keep an eye on your oven temp and baking time. Everyone’s oven is a little different, so start checking your muffins a couple of minutes before the suggested baking time.
- How to Get Muffins with Streusel out of the Pan: Some people might sprinkle their streusel neatly so that it doesn’t spill out everywhere. Good for them! I tend to just sprinkle streusel everywhere, but it kind of creates a mess when you bake. To get your muffins with streusel out of the pan, just gently insert a butter knife between the outer side of your muffin liner and the cup part of your muffin tin. Gently move the knife around the edge of the muffin, and it should pop free!
- Get Creative with the Streusel: Feel free to tweak the cinnamon sugar streusel topping. Adding nuts can offer a delightful crunch that takes your muffins to the next level.
FAQs
- Can I substitute the blueberries or white chocolate? Absolutely! While blueberries and white chocolate make a delightful combo, feel free to experiment with raspberries or even dark chocolate chips for a twist on these mouthwatering muffins. Baking is all about creativity and finding the flavors that excite you the most.
- Can I use frozen blueberries instead of fresh? So, you absolutely can! I have, and I can assure you they will taste the same. But frozen blueberries tend to bleed a bluish-gray color all over your batter. They really will taste fine, but your muffins will have a bluish-gray tinge to them.
- How should I store these muffins? To keep them fresh and delicious, store your homemade muffins in an airtight container at room temperature. They’ll last for about 3 days, though I’d be surprised if they don’t disappear by the end of brunch!
- Do I have to include the streusel? Of course not! If you’re looking for an even simpler muffin experience, you can definitely leave the streusel off! I like that extra little bit of crunch, but it does tend to make a mess when you’re baking, so I completely understand if you just want to avoid the hassle altogether.
- Why is streusel so hard to mix? I get it! I know you’re supposed to use cold butter in your streusel, but that cold butter really does complicate things! Personally, I’ve let my streusel butter sit out at room temperature for a bit so that it’s easier to work with. Also, I find it much easier to just mix streusel with my (clean!) hands rather than a pastry blender or a fork.
If you liked these Blueberry White Chocolate Muffins, check out:
Banana Cinnamon Sugar Muffins
Matcha Muffins
Vegan Blackberry Muffins
Oreo Muffins
Blueberry White Chocolate Muffins
Ingredients
Blueberry White Chocolate Muffin Base
- 1 3/4 cups flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter melted and cooled slightly
- 2 eggs
- 1/2 cup buttermilk or 1/2 cup milk with 1/2 tablespoon of vinegar
- 1 tsp vanilla
- 1 cup fresh blueberries frozen will work in a pinch (see FAQs for details)
- 3/4 cup white chocolate chips
Streusel
- 1/4 cup flour
- 1/4 cup oats
- 3 Tbsp brown sugar
- 3 Tbsp granulated sugar
- 3 Tbsp butter cut into small cubes
- 1/2 tsp cinnamon
Instructions
Make Muffin Batter
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat together the melted butter, eggs, buttermilk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the blueberries and white chocolate chips until evenly distributed throughout the batter.
- Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
Make Streusel and Bake
- In a small bowl, combine the streusel ingredients: flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to work the butter into the dry ingredients until crumbly.
- Sprinkle the streusel mixture generously over the tops of the muffins.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden on top and a toothpick inserted into the center comes out clean.
