If you have lived x number of years and haven’t yet found that perfect recipe for to die for blueberry muffins, look no further! Better yet, how about blueberry muffins white chocolate style?
Years ago, I found a recipe for to die for blueberry muffins on Allrecipes. After years of using that base recipe and tweaking, I finally came to what I view as perfect muffins.
For one thing, I recommend using buttermilk in nearly all muffins you make. Have you tried my buttermilk spice muffins? I modified the original recipe to make blueberry buttermilk muffins.
Making To Die For Blueberry Muffins White Chocolate Chips as Gifts
Seriously, who doesn’t need some blueberry and white chocolate muffins in their life? You can make these as gifts for any occasion – welcome to the neighbor gifts, teacher appreciation gifts, etc. Like with most muffins, the shelf life is dependent on an air-tight container. You will want to keep them stored at room temperature in a sealed container that allows no air in or out. Personally, I prefer to keep many baked goods in the refrigerator for up to a week – in an airtight container, of course.
However, if I were gifting these blueberry muffins with white chocolate chips, I would be sure to gift them very soon after I have baked them.
How to Keep Blueberries from Sinking and Keep Blueberries from Bleeding?
Toss Blueberries with Flour Before Adding to White Chocolate Chip Blueberry Muffins
Well, old bakers’ tips will tell you that the key to keeping blueberries from sinking into your muffin batter is to toss the berries with a bit of flour before adding to the dough. While this tip is touted by many bakers, it is disputed by others. However, I go ahead and do it. The idea is the flour can help keep the blueberries elevated in muffin (or cake) batter rather than sinking down to the bottom.
Another idea is that by coating the berries in a bit of flour, you help prevent the berries from bleeding into the batter. Personally, I have never minded the blueberry juice exploding in my muffins. But some people are against this.
Many bakers suggest reserving a tablespoon of flour from the flour measurement the recipe calls for rather than adding extra flour to coat the berries as this may lead to dryness of the batter.
Keep Blueberries Away from the Edge of the Well or Liners
Blueberries that explode near the edge of the muffin can make it difficult to remove the muffin from the muffin pan and the muffin liner. It gets sticky and stuck. It’s best to try to keep blueberries away from the edges if possible.
You can see what I mean with this muffin below. Although amazingly delicious, the muffin was a bit tricky to pull from the muffin pan. I did not take the time to move the blueberries away from the edges.
Add Batter Without Berries First
One other tip that many bakers offer is to reserve about 1/3 of the dough with no blueberries. Fill the muffin wells with a spoonful of this batter first. Then, add the blueberries to the rest of the dough and continue to fill the wells. This way, many of the berries will stay elevated in the upper 2/3s section of the muffins once baked.
How I Handle the Blueberries in My Blueberry and White Chocolate Muffins
In my recipe below, I simply use a bit of (extra) flour to coat the berries. Some berries still burst open during the baking process, but the purple juice bleed is minimal.
This particular recipe for white chocolate blueberry muffins is very thick – so thick you have to scoop it rather than pour it. This means the berries will suspend somewhat on their own anyway.
Choosing Toppings for Blueberry Muffins to Die For
I have two options for toppings for blueberry muffins to die for.
First, you can use Sugar in the Raw to sprinkle on the top. This will give an extra bakery-style touch to your muffins while also offering a slight crunch. Using this coarse finishing sugar is the easiest option.
The second option is to add a brown sugar streusel topping. The recipe is in the recipe card, of course. But the change from the original recipe brings brown sugar into play for a brown sugar topping for blueberry muffins. The image below shows a blueberry and white chocolate muffin with streusel.
To Die for Blueberry Muffins with White Chocolate
Ingredients
Dry Ingredients
- 1 ½ cups All purpose flour
- ¾ cup White Sugar
- 2 tsp Baking powder
- ½ tsp Salt
Wet Ingredients
- ¼ cup Vegetable oil
- ⅛ cup Butter (2 tablespoons); melted
- ½ cup Buttermilk
- 1 Egg
Blueberries and White Chocolate Chips
- ¾ cup Blueberries fresh or completely frozen (not thawed)
- 1 tbsp All purpose flour
- 1/2 cup White Chocolate Chips
Topping Option #1
- ¼ cup Sugar in the Raw
Topping Option #2
- ⅓ cup Brown sugar
- ⅓ cup All purpose flour
- ¼ cup Butter cubed; 4 tablespoons
- 1½ tsp Cinnamon
Instructions
To Make Blueberry Muffins with White Chocolate Chip Batter
- Preheat oven to 400°.
- Mix dry ingredients in a medium mixing bowl.
- Mix wet ingredients in a small mixing bowl.
- Pour wet ingredients into dry ingredients, stirring only until combined. (Do not over mix! This leads to tough muffins.)
- In a small bowl, toss the fresh or frozen blueberries with the tablespoon of flour.
- *Gently fold the white chocolate chips into the batter and then the blueberries. Again, do not over mix. You want to try to keep the blueberries intact as much as possible.
- Pour into greased muffin tin (for 12 muffins) or into 12 muffin liners. Fill about ⅔ of the way in each well.
- If desired, press a few additional blueberries and white chocolate chips into the top of the muffin batter.
To Make Coarse Finishing Sugar Topping – Option #1
- For Topping Option #1: Pour about 1 teaspoon of the Sugar in the Raw on the top of each muffin well as a topping.
To Make Brown Sugar Streusel Topping – Option #2
- For Topping Option #2: Add ⅓ cup brown sugar, ⅓ cup all purpose flour, ¼ cubed butter, and 1 ½ teaspoon cinnamon to small bowl and stir. Generously sprinkle topping on top of each muffin well.
To Bake White Chocolate Blueberry Muffins
- Bake for 16-18 minutes at 400°. Remove when muffins appear evenly golden and a toothpick in the center comes out clean.
- Allow muffins to cool completely on a wire rack.
Notes
Nutrition
I hope you enjoy these white chocolate and blueberry muffins! If blueberries are your jam (hehehe), be sure to check out my other blueberry recipes.
Netney
Delicious – quite hard to get out the muffin pans if you don’t get the blueberries & choc chips in the right position though (but scrape it out and have the caramelized crunchy bits with a scoop of vanilla icecream- it’s delish!)