Blueberry and White Chocolate Muffins (made with buttermilk)

5 from 2 votes

Blueberry and White Chocolate Muffins (made with buttermilk)

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.

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 331kcal

Author: Amanda Smallwood

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.
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.

Notes

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.

Substitutes for Buttermilk:

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.

Nutrition