These soft blueberry and white chocolate muffins are easy to make, and taste absolutely incredible. They are perfect as an easy snack or breakfast on-the-go, or as a tasty treat.
How can you make blueberry muffins taste even better? By adding white chocolate! This fantastic flavor combination is amazing in baked goods, and make the muffins really special.
This blueberry muffin recipe includes several healthy swaps, which makes them lighter, but the fluffy muffins definitely don't taste healthy. They are perfectly moist, and store really well too.
Why you'll love it
- Easy blueberry muffin recipe with amazing flavors
- Moist, fluffy muffins with sweet berries and chocolate
- Refined sugar free
- Lots of healthy swaps, with healthier variations available
- Great for breakfasts, snacks or treats
All-purpose flour: Also known as regular flour, or plain flour. You can also substitute with white whole wheat flour for a fiber rich version.
Egg: Binds the muffins together.
Greek yogurt: You can also use natural yogurt, plain yogurt, sour cream or creme fraiche. I prefer Greek yogurt!
Olive oil: You can also use canola oil or vegetable oil. Makes the muffins moist.
Vanilla extract: Added for flavor. You can omit it if you prefer.
Baking soda + baking powder: These ingredients should be used together to give the muffins the best rise.
Honey: Can be substituted with maple syrup or agave nectar.
Blueberries: Fresh or frozen blueberries both work well. They taste best when they are in season.
White chocolate chips: Or white chocolate chunks. These give the muffins a fantastic flavor.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Combine the wet ingredients in a mixing bowl.
Two: Add the dry ingredients to the wet, and stir to combine.
Three: Add blueberries and white chocolate chips. Gently stir to incorporate them into the muffins batter.
Four: The muffin batter should be thick, and the mix-ins should be evenly distributed.
Five: Line a muffin pan with parchment paper muffin cases. Divide the batter evenly across 12 liners.
Six: Bake in a preheated oven at 360 F / 180 C for about 25 minutes, or until the muffins are golden on top and a toothpick inserted into the middle comes out clean.
💡 TIP! You can check that muffins are cooked by using a toothpick, skewer or any other pointy tool. Insert a clean toothpick into the middle of a muffin, and pull it back out. If there is any wet muffin batter on the stick, the muffins require a few more minutes of cooking. If the toothpick is dry, they are ready to come out!
- Keep an eye on the muffins, as they can brown very quickly. The exact cooking time can vary depending on the exact temperature in your oven.
- Use a toothpick or skewer to ensure that the muffins are cooked through.
- Use a spatula or spoon to gently mix in the blueberries. Avoid squishing the blueberries, as this would discolor the muffins.
- Use a metal or silicone muffin pan to ensure that the muffins keep their shape.
- Avoid over mixing the batter. You only have to mix until the ingredients are just combined.
These muffins are great as breakfasts to-go, for the lunch box, as easy snacks, or as a tasty treat. You can also serve them as a simple dessert.
I love to serve muffins with a cup of Gingerbread Latte. You can also slice them in half and serve them with a spread like Blueberry Chia Jam.
Gluten free: Use certified gluten free ingredients. You can find gluten free all-purpose flour, baking soda and baking powder in most supermarkets.
Dairy free: Use dairy free yogurt. Vegan Greek yogurt or natural yogurt substitutes can be found in most supermarkets.
Other mix-ins: You can add other mix-ins in addition to the blueberries and white chocolate chips, or replace them. Try chopped nuts, raspberries, cranberries, dark chocolate chips, or dates.
To make the best muffins with blueberries and white chocolate, you will need a mixing bowl and a whisk. You will also need a spatula or spoon to mix in the blueberries.
Additionally, you will need a muffin tin and muffin cases. You can omit the muffin cases if you use a silicone muffin pan, or if you spray the muffin pan with cooking spray before use.
These white chocolate chip muffins store well in a sealed container at room temperature for up to 5 days. You can also freeze them for up to 6 months.
You can thaw individual muffins by placing them at room temperature for a few hours, or faster if you place them in an oven or microwave with a defrost setting.
I love to make a batch of muffins, and freeze them down for later. They are great to have on hand when you're craving a sweet treat, or when you'll need a quick breakfast in the morning.
Frequently asked questions
The secret to fluffy muffins is to use the correct amount of baking soda and baking powder. If you use too much, the muffins will collapse. If you don't use enough, the muffins will not rise.
Adding oil to muffins will make them really moist. It's a perfect ingredient to add to most baked goods. Vegetable oil, canola oil or olive oil are popular choices.
Absolutely! Using fresh or frozen blueberries in muffins won't make any difference to the result. Frozen blueberries can sometimes become a little softer in baked goods, and are less likely to break when you mix them in.
You might also like these recipes
- Pumpkin Zucchini Muffins
- Pumpkin Protein Muffins
- Banana Carrot Muffins
- Healthy Lemon Poppy Seed Muffins
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Blueberry and White Chocolate Muffins
- Muffin Pan
- 2 cups all-purpose flour
- ½ cup Greek yogurt
- ½ cup olive oil
- ½ cup honey
- 1 cup blueberries
- ½ cup white chocolate chips
- 1 egg
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Preheat the oven to 360 F / 180 C.
- Combine the wet ingredients in a mixing bowl. Whisk until they are just combined.½ cup Greek yogurt, ½ cup olive oil, ½ cup honey, 1 egg, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet, and stir to combine.2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder
- Add blueberries and white chocolate chips. Gently stir to incorporate them into the muffins batter, be careful not to squish the blueberries.1 cup blueberries, ½ cup white chocolate chips
- Line a muffin pan with parchment paper muffin cases. Divide the batter evenly across 12 liners.
- Bake for about 25 minutes, or until the muffins are golden on top and a toothpick inserted into the middle comes out clean.
- Store the muffins in a sealed container at room temperature for up to 5 days, or freeze for up to 6 months. The frozen muffins can be thawed within a few hours at room temperature.
- Feel free to substitute the blueberries and white chocolate with other mix ins that you like.
- Avoid over mixing the batter. The ingredients should only be just combined.
- Keep an eye on the muffins. They might require a slightly shorter or longer cooking time than suggested depending on your oven.
Food safety tips
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
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