Blueberry White Chocolate Muffins
These blueberry white chocolate muffins have fresh blueberries, white chocolate chips and a sweet streusel topping.
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.