These muffins are fluffy, flavorsome, and packed with frozen blueberries and white chocolate chunks.
These white chocolate and blueberry muffins are very easy to make. I always store a bag of frozen blueberries in case I need to bake something quickly.
If you are not a fan of blueberries you could easily substitute them with frozen raspberries.
Frozen berries work better for this recipe as it doesn’t get smushed as the fresh ones do.
The original recipe calls for macadamia nuts too but my kids are too fussy so I have omitted them. You can see the original recipe here
Start by making the crumble topping
Start by preparing brown sugar crumble topping by pulsing all the topping ingredients in the food processor.
If you don’t have a food processor, you can do it by hand.
Step 2. Mix wet ingredients
In a jug, mix the butter, oil, buttermilk, an egg, vanilla extract, and a zest of lime.
Step 3. Pour the wet ingredients to dry ones
In a large bowl, combine flour and sugar. Pour the wet ingredients into the dry ones. Get a rubber spatula or a metal spoon and start gently folding. Don’t over mix, only lightly incorporate.
Step 4. Add blueberries & Chocolate
Fold the white chocolate chip and blueberries gently. Only until everything is mixed in. Mixing too much and too vigorously will result in tough muffins. The batter will start to look a bit blue.
When using frozen blueberries, the mixture tends to firm up a bit, don’t be attempted to add liquid.
Step. 5 Divide batter in the baking tin
Line 12 holes of a muffin pan with liners and divide the batter equally. Sprinkle brown sugar crumble on the top and bake in preheated oven for 20-25min. Or until an inserted wooden stick comes out clean with no crumbs attached.
Step 6. Enjoy your bake
I don’t think I need instructions for this part. Just enjoy the lovely muffins that you have made! Maybe share with someone, too?
As for storing these beauties… it will keep well up to 2-3 days in an airtight container at room temperature. But they are the best the day they are baked. They have that crunchy crumble on the top which softens a bit by the next day.
If you like this recipe, why not try my Apple and Blueberry Crumble Cake
White Chocolate and Blueberry Crumble Muffins
- 300 g self-raising flour
- 150 g caster sugar ( or white granulated )
- 120 g white chocolate chip ( or chopped white chocolate )
- 187 ml buttermilk ( or milk with 1tblsp of white vinegar )
- 1 large egg ( room temperature )
- 80 g unsalted butter, melted
- 62 ml sunflower or veg. oil
- 1 tsp vanilla extract
- 200 g frozen blueberries
For the Crumble
- 20 g cold butter chopped
- 30 g plain flour
- 20 g demerara sugar
- 1/2 tsp cinnamon
- Pre-heat the oven to 180C and line the muffin tin with muffin liners.
- Prepare your crumble topping by placing crumble ingredients in a food processor and processing at a medium speed until the ingredients are combined and the mixture starts to form clumps. If you don't have a food processor ( like me ) crumb all crumble ingredients with your hands in a small bowl until it starts to form clumps.
- Combine buttermilk*, oil, egg, vanilla extract, and melted butter in a small bowl ( make sure that the egg and sour cream is at room temperature and not too cold as the butter may start to harden when mixed together ).
- Combine flour and sugar in a large bowl.
- Pour your wet ingredient mixture ( oil, butter, buttermilk, egg, vanilla extract ) into your flour/sugar and fold gently with a spatula or metal spoon. Mix everything until it is combined ( don't overmix the batter, only gently incorporate everything )
- Add white chocolate chip and berries to the batter and fold gently to combine ( when using frozen berries, batter tends to firm up a bit - don't add more liquid )
- Divide the mixture between 12 muffin cases and top it with a crumble mixture.
- Bake in preheated oven for 20-25min and check with a wooden skewer or stick if it is ready ( there should be no raw batter attached to the stick when inserted in the middle of the muffin)
- When ready, remove muffins from the oven and allow them to cool for a bit before serving.
- Store muffins in an airtight container for up to 2-3days or individually wrap them and freeze. Enjoy!