These White Chocolate and Blueberry Muffins are so addictive! If you love fluffy muffins loaded with juicy blueberries, this is an easy snack or breakfast recipe - perfect for your sweet tooth. Grab a tall glass of milk to pair, and enjoy!Â

This recipe shows that it doesn't have to be hard to make the perfect muffin. Not only does this recipe make the best muffins, but they're also perfectly moist muffins where every bite is loaded with sweet blueberries and creamy white chocolate chunks.
I love pairing these blueberry white chocolate muffins with a cup of hot coffee or tea, but I'm also a big fan of eating a warm homemade muffin for dessert! It's safe to say that this is one of my favorite muffin recipes because they can be for a simple and delicious breakfast or a crave-worthy sweet treat after dinner.
Be sure to check out my Oreo Muffins Recipe for another one of my favorite homemade recipes to bake!
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Ingredients
All-purpose flour - This is the best flour for making muffins and other baked goods.
Light brown sugar - Adds a light sweetness to the batter and a golden brown coloring.
Baking soda - Using this adds a fluffy texture to the recipe.
Plain yogurt - Yogurt helps to keep the muffins from drying out.
Milk - The main ingredient used to make the wet ingredients.
Vegetable oil - Adds fat content to the muffin batter. You can also use room temperature or melted butter.
Eggs - Used as the main binding agent for the wet and dry ingredients.
Vanilla extract - For flavor.
Blueberries - You can use fresh or frozen. If using frozen berries do not thaw them.
White chocolate chips - For sweetness.
How To Make White Chocolate and Blueberry Muffins
Step One: Preheat the oven to 400 degrees. Add the muffin liners to a muffin pan and spray with nonstick cooking spray.
Step Two: Mix the baking soda, flour, and sugar in a large mixing bowl.
Step Three: Stir in the milk, yogurt, oil, eggs, and vanilla until the batter is just blended.
Fold in the blueberries and white chocolate chips carefully.
Step Four: Fill the muffin cups ¾ full. Be careful not to overfill the muffin tin. If needed you can make a few extra muffins.
Step Five: Put the muffin pan in the oven and bake for about 20-22 minutes.
Step Six: Let the baked muffins cool in the pan for about 10 minutes before moving to a wire rack to finish cooling.
Variations
Add lemon zest - It should come as no surprise that these white chocolate blueberry muffins also taste awesome with a bit of citrus flavor. You could add lemon juice as well into the wet ingredients to get the same taste.
Add sour cream - One of the best-kept secrets in baking to get moist muffins is to add a tad bit of sour cream into the mixture. This helps to add healthy fat and create fluffy muffins that aren't dried out. You can use this in place of the plain Greek yogurt.
Add a topping - Sprinkling on a bit of cinnamon sugar to these moist blueberry muffins adds a nice sweet taste to the tops. You could also make a streusel topping or melt some sweet white chocolate chips and drizzle on top. While my original recipe doesn't have a topping, that doesn't mean that yours can't.
Common Questions
​Should I use fresh blueberries or frozen blueberries?
Frozen berries can be used, but you do need to remember a few things. Frozen blueberries will thaw, and when they thaw, they will release a lot of excess liquid into the batter. If you plan on using frozen blueberries, you do need to thaw them first and drain off as much liquid as possible.
Fresh blueberries are fine to use as they are, once they are washed and clean. For both options, be sure that you add and fold them carefully into the batter so that you don't have the muffins turn blue during the baking process from the excess liquid or juice.
Can I make the muffin batter ahead of time?
You can. Follow the directions on the recipe card and make the batter in a large bowl. Store the batter in the fridge, covered in an airtight container. Once you are ready to bake (within a few hours or less than one day), stir the batter, then add to the individual muffin liners in the muffin pan.
A lot of people prefer to chill the muffin batter overnight because they say that it makes tall, fluffy, cloud-like muffins!
Can I freeze baked muffins?
Absolutely. This is an excellent way to meal prep and have baked recipes on hand when the craving hits. Just store them in a freezer-safe sealed container or bag, and move them to the fridge to thaw when you're ready to eat.
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📖 Recipe

White Chocolate and Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1 cup plain yogurt
- ½ cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 400 degrees. Line 18 muffin cups with paper muffin liners and spray with cooking spray.
- Combine flour, sugar, and baking soda in a large bowl.
- Stir the yogurt, milk, oil, eggs, and vanilla until the batter is just blended. Fold in the blueberries and white chocolate chips.
- Fill prepared muffin cups ¾ full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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