These fluffy, bakery style blueberry white chocolate muffins make the perfect breakfast and a great addition to your spring and summer brunch spread. 

A couple of weeks ago I made buckwheat blueberry muffins, and wanted to try something a little different. This time we are using white chocolate, and the flavors pair together so well! 

If you have more blueberries that you need to use up, try my blueberry stuffed French toast, blueberry chia jam, or blueberry lemon pancakes! 

Ingredients Needed: 

• Flour – all purpose flour or whole wheat pastry flour will be the best.
• Baking soda and baking powder – these ingredients help the muffins to rise, so always check the expiration date first. 
• Salt and vanilla extract – both add and bring out the other flavors in the muffins. 
• Oil – use a neutral oil such as vegetable oil or canola oil. 
• Sugar 
• Eggs 
• Plain yogurt – helps to add moisture to the batter. 
• White chocolate chips 

How to Make Blueberry White Chocolate Muffins

Line a muffin pan with paper or silicone liners and preheat the oven to 375 degrees. 

In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. 

To a separate bowl, beat the oil and sugar together using an electric mixer. Add the eggs and continue mixing. 

Stir in the yogurt and vanilla, mix just until incorporated. 

Add the dry ingredients to the wet ingredients and mix gently. Use a rubber spatula to fold in the white chocolate chips and blueberries. 

Fill each muffin liner with ¼ cup of batter. 

Bake for 20 minutes or until you can insert a toothpick and it comes out clean. 

Remove the blueberry muffins from the oven and cool on a wire rack before serving. 

Tips for Making 

• When mixing the muffin batter, be careful to not over-stir. This will make the muffins tough. 
• ¼ cup of batter is enough to make the muffins poof up so they are more of a bakery style. 
• If desired, add a few more berries and white chocolate chips on top just before putting them in the oven. 
• When measuring the flour, spoon the flour into a dry measuring cup so it goes over the top, then level off with a butter knife. Using too much flour is one of the number 1 baking mistakes and can lead to dry baked goods. 

Substitutions and Variations 

Fresh blueberries: if desired, fresh blueberries can be used in place of frozen. Keep a closer eye on the baking time, as they may get done a little quicker. 

Chocolate: you could also use milk or dark chocolate instead of white chocolate. 

Gluten-free: use a gluten-free all purpose flour such as Bob’s Red Mill. The measurement will stay the same.

Sour cream: can be substituted for the yogurt. 

Lemon blueberry white chocolate muffins: add lemon zest or lemon extract to the batter. 

Other fruits: make this same recipe and swap out the frozen blueberries for frozen strawberry or raspberries. 

How long do white chocolate blueberry muffins last? 

Once the muffins have cooled, store them in an airtight container on the counter for up to 5 days. You can also freeze them for up to 2 months. 

More Easy and Delicious Muffin Recipes: 

• Flaxseed Muffins
• Almond Flour Zucchini Muffins
• Blueberry Chia Muffins
• Banana Carrot Muffins
• Almond Flour Banana Muffins