The fluffiest bakery-style blueberry streusel muffins made with buttermilk, studded with bursting blueberries and white chocolate chips and topped with a white sugar streusel!
Ok, someone please tell me why I’m seeing soooo many recipes posted for blueberry muffins lately? Is it like blueberry muffin season or what?! Well my friends, you’re in luck today because I’ve updated my buttermilk blueberry streusel muffins with white chocolate chips. That’s a mouthful, huh?!
If I’m going to be honest, I don’t typically like store-bought desserts because they don’t usually taste as fresh. However, I can NOT pass up a bakery-style blueberry muffin!! & if I’m being completely honest, these babies aren’t quite as giant, dense or sweet but they are soft, fluffy and delicious!
How to make blueberry streusel muffins?
I’m pretty sure it’s harder to say buttermilk blueberry streusel muffins with white chocolate than it is to make them, lol.
- Flour: I always use all-purpose flour unless otherwise specified and I HIGHLY recommend a digital scale for weighing ingredients, especially flour.
- Baking Soda AND Baking Powder: I have tried this with only one of these and with less amount, don’t do it. Muffins need the extra rise to create that muffin top.
- Butter: I used unsalted butter and added a pinch of salt but you can also use salted butter.
- Granulated Sugar: If you like sweeter muffins, you can add an extra 1/4 cup of sugar. I also tested these with half brown sugar and they’re equally as good!
- Eggs: I always use large, room temperature eggs. You can warm them up in hot water for a couple minutes if they’re cold.
- Buttermilk: You can make your own buttermilk substitute by squeezing a couple of tablespoons of lemon or vinegar into a cup of milk.
- Vanilla: Feel free to substitute this for lemon zest!
- Blueberries: I used fresh blueberries.
- White Chocolate: your favorite brand works, I just use Nestle or Ghirardelli.
How to get that gorgeous muffin top?
Ok ya’ll, that muffin top is everything! Muffins generally require a little more baking powder/soda to give them a nice rise. However, to get the muffin light and airy, all the batter to rest for 30 minutes in the bowl, before putting it in the muffin tin. This allows the baking powder and soda to get a head start before rising more in the oven.
When you are ready to put it in the muffin tin, gently scoop the batter up with a large cookie scoop and plop it into the muffin tin. Don’t mix the batter, as it will deflate the air that we just worked to get. Gently top with streusel and bake until golden brown.
How to prevent blueberries and white chocolate chips from sinking?
Have you ever put a batch of blueberry or chocolate chip muffins into the oven and then taken a bite out of one just to find all your goodies have sunk to the bottom? Omg the worst, right?! So there’s two things I do to ensure I have blueberries and white chocolate chips throughout the whole muffin.
- Reserve 1/4 cup of the dry ingredients and toss your blueberries and chocolate chips in them. Then proceed to folding them into the batter.
- Before you fold them all in, reserve a few blueberries and white chocolate chips. Use these extras to place them on the tops of the muffins and wherever they are more scarce.
Can I use frozen blueberries for muffins instead of fresh?
Fresh blueberries can almost always be replaced by frozen blueberries in baking. They’re less likely to burst so if you like to feel the blueberry chunks more, then try that! If you’re still having problems with the blueberries sinking, try freezing them or try using frozen blueberries.
If you use frozen blueberries, you may need to increase the baking time by a couple minutes. I always know my cakes and muffins are done baking when I press my finger into it and it springs back.
How to make streusel for blueberry white chocolate muffins?
There are so many ways to make streusel. It can be made with melted butter, softened butter, cold butter, brown sugar, white sugar, cinnamon, etc. For these buttermilk blueberry streusel muffins, I went with a white sugar, cold butter streusel.
To make a cold butter streusel, you can either use a pastry cutter, or a grater and your fingers. A pastry cutter may be easier but I don’t have one so a grater it is. Simply grate the *cold* butter into a bowl with flour and granulated sugar and then use your fingers to form little crumbles.
I know these uncertain times can be trying but I hope you’re all doing well! If you’re bored at home or just want to support small businesses *winky-face* then these buttermilk blueberry muffins are the way to go!
Make sure to tag me @baranbakery on instagram if you make these. I would love to see them and share them with everyone! As always, have a blessed day, happy baking and STAY SAFE!!
Blueberry White Chocolate Muffins
- 2 1/2 cups (300g) all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cup (250g) granulated sugar
- ½ cup (113g) salted butter, melted
- 3 large eggs, room temperature
- 1 ¼ cup (300mL) buttermilk
- 1 tsp vanilla
- 1 cup (6oz) blueberries, fresh or frozen
- 1 cup (6oz) white chocolate chips
- 1/4 cup (56g) salted butter, melted
- 3/4 cup (90g) all-purpose flour, spooned and leveled
- 1/3 cup (70g) granulated sugar
Blueberry White Chocolate Muffins
- In a medium bowl, whisk together the flour, baking powder and baking soda. Set the dry ingredients aside.
- In a large bowl, whisk together the granulated sugar and the melted butter, until combined.
- Add the eggs, one at a time, beating after each one until it is fully incorporated.
- Add the buttermilk and the vanilla to the mixture and beat until the mixture is smooth.
- Add the flour mixture to the wet ingredients, reserving about ¼ cup of flour, and mix until the flour is just barely incorporated.
- Toss the blueberries and white chocolate chips in the last ¼ cup of flour and fold them into the batter.**
- Cover the bowl and allow the batter to rest for half an hour.
- Preheat the oven to 425F (218C) convection (400F/204C conventional) and line a muffin tin with liners.
- Combine the melted butter with the flour and sugar until pea size chunks form.
- Use a large ice cream scooper to fill the muffin cups all the way to the top and distribute the streusel evenly among the tops of the muffins.
- Bake for five minutes at 425F (218C) convection (400F/204C conventional), then lower the heat to 350F (177C) convection (325C/162C conventional) and bake for another 17 minutes, until the muffins are golden brown.
- **Always reserve a few to add at the end where they are more scarce.
- Store in an airtight container at room temperature for 1-2 days or refrigerate for about a week.
Amount Per Serving: Calories: 363Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 69mgSodium: 296mgCarbohydrates: 51gFiber: 1gSugar: 28gProtein: 6g
Nutrition information may not be fully accurate.