blueberry white chocolate muffins

Blueberry White Chocolate Muffins

Made entirely in one bowl. Crunchy sugar crust. A little almond if you’re into it. Absolute heaven.

The BEST Blueberry White Chocolate Muffins. Here I go again walking that line between breakfast and dessert. Muffins or cupcakes? What’s the diff? Not much if you come to my house, but these guys are loaded with juicy blueberries. You know what blueberries are? Superfoods. These muffins are basically like drinking a smoothie. Are you with me?

blueberry white chocolate muffins

These easy Blueberry White Chocolate Muffins are miraculously made entirely in one big bowl. Truly. And I’m not even trying to trick you by saying one bowl and then throwing in a butter melting bowl or some other crazy sneaky thing. You can just melt the butter straight in the mixing bowl! One bowl, maybe a spoon or two, and let’s just not talk about cleaning the muffin tin later… BUT! Pro-tip: use muffin papers and you won’t have to clean that either!! More time to focus on making more coffee and eating more muffins.

I honestly believe that berries and white chocolate is one of the world’s greatest flavour combinations right up there with chocolate and peanut butter, buffalo sauce and blue cheese, salt and caramel, any type of cheese with any type of bread… you see what I mean.

These muffins are stupid easy and absolutely delish. Totally worth 30 minutes of your weekend morning.

Blueberry White Chocolate Muffins, the details

You’ll start by whisking together your wet ingredients including melted butter, sugar, eggs, sour cream and vanilla & almond extracts. Then you’ll whisk in a few of the dry ingredients – salt, baking powder and baking soda – and mix them well so they’re evenly incorporated – this is how we’re miraculously managing to do this whole thing in one bowl. Then you’ll fold in the flour, the berries and the white chocolate. Super easy.

Once you add the muffin batter to the pan you’re going to sprinkle a good amount of coarse sugar on top of each muffin. this will give them a crackly, crunchy crust that takes them right over the top. This step is optional, but also mandatory. 😉

I do recommend using paper liners for these muffins because there are often juicy blueberries that like to seep out and melt themselves to the bottom of the pan which makes your muffin stick and not come out properly, forcing you to eat them straight out of the pan. I know from experience, that they are still very delicious this way and I usually eat one or two straight out of the pan anyway, but if you’re trying to impress…

Ingredients and Substitutions

Flour – I use a combination of all purpose and whole wheat pastry flour in this recipe because I find whole wheat pastry flour (I use this locally produced one) an easy to way to up the nutrition of my muffins without noticing a textural difference at all. You can just use all purpose if you like though.

Extracts – I will always sneak a little almond extract in wherever I can, but I do really think it makes anything with blueberries sing. Leave it out if you prefer.

Blueberries – you can use fresh or frozen blueberries for this recipe. I don’t thaw frozen berries first when I use them.

Sour Cream -feel free to substitute Greek Yogurt.

blueberry white chocolate muffins

Looking for more fun blueberry recipes? Try these…

Let me know what you think!
blueberry white chocolate muffins

Blueberry White Chocolate Muffins

One bowl, sugar crusted blueberry and white chocolate muffins. Ridiculously easy and so delicious.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 12


  • 1/2 cup butter melted
  • 3/4 sup sugar
  • 1 cup sour cream
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp almond extract.
  • 2 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup flour
  • 1 1/4 cups whole wheat pastry flour
  • 1 1/4 cups blueberries
  • 1/2 cup white chocolate chips
  • Coarse sugar for topping.


  • In a large bowl whisk together the melted butter, sugar, sour cream, eggs, vanilla and almond extract. Mix until well combined and smooth.
  • Whisk in the baking powder, baking soda and salt. Mix well.
  • Add the flour, whole wheat pastry flour, blueberries and white chocolate chips to the bowl and fold in until just combined.
  • Line a muffin tin with muffin papers and fill the cups with batter.
  • Sprinkle the top of each muffin with coarse sugar.
  • Bake at 375 for 25-30 minutes.
Keyword Blueberry White Chocolate Muffins
Tried this recipe?Let us know how it was!

If you like this Blueberry and White Chocolate Muffins Recipe, Chocolate & Bananas please go try my Recipe for White Chocolate and Raspberry Muffins. They’re also a delicious berry-white chocolate combo muffin that I adore.


  1. looks extremely delicious!

5 from 1 vote (1 rating without comment)

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