Blueberry and white chocolate muffins are made with fresh buttermilk, sour cream, juicy blueberries and gooey white chocolate. 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 perfect for any weekend morning and would also be a great addition to your Mother's Day brunch menu.
If you are looking for another recipe for delicious blueberry buttermilk muffins, be sure to check out our Blueberry Chocolate Chip Muffins which is one of my favorite muffin recipes.
❤️ 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 tender muffins are made in one mixing bowl and have delicious blueberry flavor. The streusel topping is truly to die for and adds an extra bit of sweet crunchiness to the finished muffin.
white chocolate bar - roughly chopped into chunks
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
🍋 Buttermilk Substitute
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.
Be sure to see the recipe card for the full list of ingredients and detailed 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°.
Work Quickly: Even though you have frozen the berries, they will quickly become soft again. Try to get you batter scooped and into the muffin pan as quickly as you can. This will prevent the blueberries from breaking when you scoop the batter.
📦 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.
⭐️ Recipe FAQs
Buttermilk adds flavor and moisture to any muffin recipe. The acidity in the buttermilk breaks down some of the gluten, keeping muffins and baked good tender and full of moisture.
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.
🫐 Related Muffin Recipes
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Blueberry and White Chocolate Muffins (made with buttermilk)
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
- 1.5 teaspoons vanilla
- 1 cup blueberries fresh but frozen in a single layer for 30-45 minutes
- 1 8 ounce white chocolate bar roughly chopped
- 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.
- 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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