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Bakery-style blueberry muffins

White Chocolate Blueberry Muffins Recipe

Bernice Baran
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!
4.62 from 18 votes
Print Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Additional Time 5 minutes
Total Time 37 minutes
Course Muffins
Cuisine American
Servings 14 large size muffins
Calories 363 kcal

Ingredients
  

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

Streusel Topping

  • 1/4 cup (56g) salted butter melted
  • 3/4 cup (90g) all-purpose flour spooned and leveled
  • 1/3 cup (70g) granulated sugar

Instructions
 

Blueberry White Chocolate Muffins

  • In a medium bowl, whisk together the flour, baking powder and baking soda. Set the dry ingredients aside.
    2 1/2 cups (300g) all-purpose flour, 1 Tbsp baking powder, 1/2 tsp baking soda
  • In a large bowl, whisk together the granulated sugar and the melted butter, until combined.
    1 1/4 cup (250g) granulated sugar, ½ cup (113g) salted butter
  • Add the eggs, one at a time, beating after each one until it is fully incorporated. 
    3 large eggs
  • Add the buttermilk and the vanilla to the mixture and beat until the mixture is smooth. 
    1 ¼ cup (300mL) buttermilk, 1 tsp vanilla
  • 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.** 
    1 cup (6oz) blueberries, 1 cup (6oz) white chocolate chips
  • Cover the bowl and allow the batter to rest for half an hour.

Streusel

  • 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.
    1/4 cup (56g) salted butter, 3/4 cup (90g) all-purpose flour
  • 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.

Notes

  • **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.

Nutrition

Serving: 1gCalories: 363kcalCarbohydrates: 51gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 69mgSodium: 296mgFiber: 1gSugar: 28g
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