Our homemade blueberry and white chocolate muffins are made with fresh buttermilk, sour cream, juicy blueberries and creamy white chocolate chips. These light and fluffy muffins are tender, moist and have a sweet and crunchy white chocolate streusel on the top of each muffin. These bakery style muffins are bursting with blueberries and perfect for any weekend morning and would also be a great addition to your Mother's Day brunch menu.
If you are looking for more of our favorite muffin recipes, be sure to check out our light and fluffy Blueberry Chocolate Chip Muffins or our fluffy and moist Raspberry and White Chocolate Muffins. Keep reading for tips on perfect texture, how to prevent blueberries from sinking, and muffin baking hacks
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❤️ Why You'll Love This Recipe
- Our step-by-step instructions make this recipe easy to follow and result in delicious muffins each and every time.
- These melt in your mouth muffins are made in one mixing bowl and are covered with the most delicious white chocolate streusel
- The streusel topping is truly to die for and adds an extra bit of sweet crunchiness to the finished muffin.
- These muffins are quick and easy to make and have a light and fluffy texture thanks to the sour cream and buttermilk
- This is the perfect recipe for an easy snack after school or for a lazy Sunday morning with a hot cup of coffee
🍫 Ingredient Notes
white chocolate bar - roughly chopped into chunks - you can use a bar from Ghirardelli or Lindt - I've used both and they are both delicious
mini white chocolate chips - use these for the white chocolate streusel topping
buttermilk - adds moisture and creates delicious flavor in the muffins
sour cream - supports a moist, tender muffin structure
blueberries - use fresh blueberries that you have frozen for 30-45 minutes for this recipe
melted butter - butter should be melted and slightly cooled for this recipe
🍋 Substitutions
Fresh Blueberries - you can swap frozen blueberries for the fresh blueberries in this recipe - be sure to toss them in a bit of flour so that you don't end up with soggy muffins
Sour Cream - you can use plain yogurt or Creme Fraiche if you don't have sour cream
White Chocolate Bar - feel free to use white chocolate chips instead of the white chocolate bar
Buttermilk Substitutes:
Buttermilk Powder - available in your local grocery store or online, simply follow the instructions on the can to make your own buttermilk at home.
Milk and Lemon Juice or Vinegar - combine 1.5 teaspoons lemon juice or white vinegar with ½ cup of milk. Whisk until well combined and use in place of buttermilk in the muffin recipe.
🥣 Instructions
Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.
Combine the dry ingredients in a large mixing bowl.
Combine the melted butter with the sour cream, buttermilk, eggs, vanilla bean paste and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients. Mix until just combined. Gently fold in the white chocolate chunks and frozen berries.
Line your 12-cup muffin pan with muffin liners. Scoop muffin batter into each muffin cup. Fill to the top. Add a scoop of white chocolate streusel to the tops of the muffins.
Bake muffins at 425° for 5 minutes. Lower the oven temperature to 375° and bake for 16-18 minutes more. Serve these dreamy homemade muffins with a warm mug of coffee and enjoy.
Hint: The streusel can get a little messy and sometimes drip onto your oven while the muffins are baking. Be sure to put a large baking sheet underneath your muffins pan while the muffins are baking.
🤓 Expert Tips
Bake at a Higher Temperature for the First Five Minutes: To guarantee big, fluffy, bakery-style muffins, bake the muffins for five minutes at a higher temperature - 425°. Then lower the temperature for the rest of the baking time to 375°.
Toss Your Berries in Flour: Even though you have frozen the berries, they will quickly become soft again. Toss the berries in a tablespoon of flour before adding the berries to the muffin batter. This will prevent the blueberries from breaking apart and from sinking to the bottom of the muffins or making your muffins soggy.
Use Muffin Papers or Grease Your Muffin Pan: Muffins sticking to the pan? Try using paper liners or greasing your muffin tin. If you choose to grease your pan, be sure to use plenty of cooking spray or butter to grease your muffin pan.
📦 How to Store Muffins
Leftover muffins should be stored in the refrigerator in an airtight container for 2-3 days. You can also freeze the muffins in an air tight container for up to 2 months. If you freeze baked muffins, I recommend wrapping each one individually in parchment paper and then storing in a freezer bags or container.
⭐️ Recipe FAQs
Yes! Frozen blueberries work for this recipe. Because frozen berries can become wet, they can make your muffins mushy. To avoid this, toss the frozen berries in a tablespoon of flour before adding them to your muffin batter.
I like baking muffins at two different temperatures. Starting muffins at a higher temperature (425°) gets the batter to rise quickly and helps create a taller muffin top. After five minutes at 425°, lower the oven temperature to 375° and bake for an additional 16-18 minutes. You will have tall, fluffy muffins with a perfectly tender texture.
I like using a chopped up white chocolate bar for this recipe. White chocolate chips will also work. Use high-quality chocolate like Lindt or Ghirardelli for better flavor.
Insert a toothpick into the center—if it comes out clean or with a few crumbs, they’re ready.
🫐 Related Muffin Recipes
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Blueberry and White Chocolate Muffins (made with sour cream buttermilk)
Ingredients
For the Streusel
- ¼ cup unsalted butter at room temperature
- ½ cup sugar
- ⅓ cup all purpose flour
- ½ teaspoon cinnamon
- ¼ cup mini white chocolate chips
For the Muffins
- ½ cup unsalted butter melted and cooled
- 2 cups all purpose flour
- ⅔ cup granulated sugar
- 1.5 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sour cream at room temperature
- ½ cup buttermilk at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla
- 1 teaspoon vanilla bean paste if you don't have vanilla bean paste, add and extra ½ teaspoon of vanilla extract (1.5 teaspoons total)
- 1 cup blueberries fresh but frozen in a single layer for 30-45 minutes
- 1 8 ounce white chocolate bar roughly chopped
Instructions
- Preheat oven to 425°. In a small mixing bowl melt the butter. Allow to cool for a few minutes.
- Make the streusel topping. Combine the softened butter, flour, sugar, cinnamon and mini white chocolate chips in a small bowl. Mix with a fork until crumbly and well combined. Save for the last step before baking.
- Line your muffin pan (12 cups) with cupcake wrappers.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
- In a large measuring cup, combine the cooled butter, sour cream, buttermilk, eggs, vanilla bean paste and vanilla. Whisk until well combined.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Be sure not to overmix.
- Toss the frozen blueberries in one tablespoon of flour. Mix gently to coat the berries in flour.
- Gently fold in the blueberries and white chocolate chunks.
- Use a large cookie scoop to add batter to the muffin pan. Fill each muffin cup to the top.
- Place a spoonful of streusel topping on the top of each muffin. Press down just a little bit so that the streusel sticks to the batter.
- Bake muffins at 425° for 5 minutes. Lower the temperature to 375° and bake for an additional 16-18 minutes or until the edges are golden brown and the middles are baked through.
- Remove muffins from the oven and allow the muffins to cool.
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