Blueberry White Chocolate Muffins
Sour cream gives a soft texture to these Blueberry White Chocolate Muffins. As an extra treat, each muffin contains a dollop of sweet blueberry jam dotted with extra white chocolate drops.
Muffins have to be the EASIEST bake known to man. Simply sift the dry, add the wet, split into muffin cases and bake.
Nothing could be simpler!
These chocolate blueberry muffins not only contain lots of fresh blueberries but are made with both sour cream and full-fat milk, which makes the muffins really soft.
And if you like these, then you might like to try my Banana Rhubarb Muffins, Pistachio Nut Muffins or delicious Strawberry and White Chocolate Muffins.
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Why make these Blueberry White Chocolate Muffins?
Super soft fluffy texture ✔️
Made with plenty of milk and sour cream ✔️
Packed with fresh blueberries✔️
White chocolate in every mouthful✔️
Home-made simple blueberry jam filling✔️
5 minutes to mix and 30 minutes to bake✔️
Mix by hand, no need for a mixer ✔️
Ingredients and Substitutions
See the Recipe card below for the exact quantities
- Fresh blueberries
Fresh blueberries should be used in the muffins; frozen blueberries can be used for the blueberry jam. Frozen blueberries contain a lot of water and, therefore, are not suitable for use in the muffin batter. - White chocolate drops or chunks
Or you can chop up a bar of white chocolate into small chunks. Try not to make them too large, otherwise they will sink to the bottom of the muffin when baking. - Plain flour
- Caster sugar
You can use granulated sugar instead, if so increase the measurement to 225 grams. Golden caster sugar is also fine as a substitute. - Vegetable oil
Can be substituted with sunflower oil. - Vanilla extract
Feel free to use vanilla bean paste or omit altogether.
- Lemon zest and juice
Lemon zest and juice are helpful in a blueberry muffin recipe because the acidity reacts with the milk and sour cream to give a softer crumb to your muffins. The lemon also adds just a hint of lemon flavour, which complements the blueberries. But if you don't have lemon,s you can just omit both and add another teaspoon of vanilla extract, it will not make a huge difference. - Full-fat milk
You can use semi-skimmed milk, but if so I recommend reducing the milk to 125 grams and increasing the sour cream to 125 grams. - Sour cream
Sour cream can be replaced with natural plain yoghurt or plain Greek yoghurt. - Fine salt
Added to bring out flavour. - Medium eggs
The total weight of your eggs should come to about 100 grams, or so, hence medium eggs work best. - Baking powder
- Blueberry jam - if not making your own as per the recipe
- Granulated sugar - for the blueberry jam
Instructions
See Recipe card for exact instructions.
Blueberry White Chocolate Muffins
Sift all of the dry ingredients together into a large mixing bowl.
.
In a separate bowl, lightly hand-whisk all of the wet ingredients together.
Tip the wet ingredients into the dry and add the blueberries and white chocolate.
Fold together just until all of the dry ingredients have been incorporated, so as not to overmix.
Fill your muffin cases with equal amounts of the muffin batter.
Bake for 25-30 minutes until golden.
Easy blueberry jam
Add your blueberries, sugar and lemon juice to a small saucepan and heat on a low setting until the sugar has dissolved.
Bring to a rolling boil and simmer for up to 7 minutes to thicken. Leave to fully cool and then mix in white chocolate drops.
Cut a small hole in each muffin and fill with blueberry and white chocolate jam.
Replace the cut-out piece of muffin back on top of each muffin.
Storage
These Blueberry and White Chocolate Muffins will keep in an airtight container for up to 5 days.
You can also freeze the muffins and consume within 3 months.
Top tips for perfect Blueberry and White Chocolate Muffins
This is tricky as there is so little that can go wrong!
However, here are a few tips...
Fold not mix
The one thing that is important when making any muffins is to fold everything together very gently by hand and tostop folding once all of the dry ingredients have been incorporated. Overmixing will affect the texture of the baked muffins because the flour will start to develop gluten.
Your muffin mixture will look a little lumpy, but as long as there are no pockets of flour left, then the batter will be ready.
Weigh the batter for each muffin
It is best to weigh each muffin as you put the batter into the muffin case. This means they will all take the same amount of time to bake and rise to the same height.
Don't cut your hole too deep for the jam
You want to just go down about 2 cm in the centre of each muffin when adding your jam, so that you avoid touching the base.
Blueberry jam - fast rolling boil
When I first started making jam, the mistake I used to make was gently simmering it and stirring it intermittently when simmering.
The problem is that if the jam is not simmered on a high rolling boil, it will not turn the sugar into syrup. Also, if the jam is stirred, this causes it to cool slightly, and the whole process will take even longer.
So if you can resist the urge to interfere with it for 5-6 minutes before checking if it is ready.
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📖 Recipe
Blueberry and White Chocolate Muffins
Here's what you'll need...
- 12 muffin cases or you can just grease the muffin tin cavities
Ingredients you'll need...
MUFFINS
Dry mixture
- 375 g Plain flour (2 Cups and 10 tbsp)
- 150 g Caster sugar (¾ Cup)
- 4½ teaspoon Baking powder must be level
- ½ teaspoon Fine salt must be level
Wet ingredients
- 2 Medium sized eggs at room temperature
- 200 ml Full-fat milk at room temperature (13 tablespoons)
- 150 ml Vegetable oil or sunflower oil (10 tablespoons)
- 100 ml Sour cream or plain natural yogurt or plain Greek yogurt (7 tablespoons)
- 2 teaspoon Vanilla extract
- 2 teaspoon Fresh lemon juice
- 1 tsp Lemon zest
Muffin filling
- 150 g Fresh blueberries cut any large ones in half (1 Cup)
- 100 g White chocolate drops or chunks (½ Cup)
BLUEBERRY JAM FILLING
You can either use 6 tablespoon of blueberry jam or you can make your own blueberry filling as follows
- 150 g Blueberries preferably fresh but can use frozen (1 Cup)
- 90 g Granulated sugar (7 tablespoons)
- 2 teaspoon Lemon juice
- 30 g White chocolate drops or chunks (3 tablespoons)
Here's what we do...
MUFFINS
- Heat your oven to 170°C Fan/190°C/375°F/Gas mark 5 and place your muffin cases into your muffin tin.
- Sift your muffin dry ingredients together and then make a well in the centre.
- In a separate bowl lightly whisk together your wet ingredients. I tend to find a balloon whisk works well for this.
- Tip your wet ingredients into the dry and then add your blueberries and white chocolate drops or chunks.
- Gently fold everything together. About 10-15 folds should be enough, just until all of the dry mixture has been incorporated, you want the batter to be somewhat lumpy for perfect muffins as it is really important not to over mix to ensure the right texture.
- Fill your muffin cases equally, mine took about 90 grams each, but as long as they look roughly equal you don't have to weigh them.
- Bake for 25-30 minutes until well risen and lightly golden. The muffins should bounce back up when pressed.
- Leave to cool in the tin for a couple of minutes and then remove to a cooling rack.
- If you are making your own blueberry jam filling you can do this whilst your muffins cool.
MUFFIN FILLING - either use bought blueberry jam or follow instructions below to make your own (it's really easy!)
- Place a small plate in your freezer to chill.
- Tip your blueberries, sugar and lemon juice into a small saucepan.
- Heat gently until all of the sugar has dissolved (tip the pan to the side to see if any remain on the base) and then bring to a simmer.
- Simmer on a high heat, rolling boil, don't be tempted to stir it. After 5-6 minutes remove your saucepan from the heat and place a small amount on the plate you placed in the freezer. If the jam does not spread and if it starts to set and has a sticky ripple on top when nudged then it is ready. If not then continue to simmer the jam for another 1-2 minutes.
- Tip: If you are not sure whether the jam is ready, then bear in mind that it is better to under cook it than over cook it, as overcooked jam becomes quite treacle like in texture and the flavour is not great.
- Set the blueberry jam aside to fully cool.
- Once fully cooled mix in your white chocolate drops.
Filling your muffins
- Once your muffins have cooled use a sharp knife to cut a small hole of about 2 cm in diameter and about 2 cm depth in each muffin. Keep the cake you have taken out so that you can put it back on afterwards.
- Fill the hole with your blueberry jam and white chocolate jam and then pop the cut but of muffin back on to seal the jam in.
- Enjoy!
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