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Blueberry and white chocolate muffins served with berries and yogurt.
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5 from 1 vote

Blueberry and White Chocolate Muffins

These mini blueberry white chocolate muffins are soft, fluffy, and packed with juicy blueberries and creamy white chocolate in every bite. Made in just one bowl with simple ingredients, they’re perfect for quick breakfasts, lunchboxes, or easy make-ahead snacks.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 30 mini muffins
Author: Lily Payen

Ingredients

  • 2 eggs
  • ¼ cup maple syrup
  • ¼ cup mild-tasting oil
  • ⅔ cup milk
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¾ cup blueberries
  • ¼ cup white chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350°F.
  • Add the eggs, maple syrup, oil, milk, and vanilla extract to a large bowl and whisk until smooth and combined.
  • To the same bowl, add the flour, baking powder, and salt. Stir until just combined. Be careful not to overmix the batter.
  • Add in the blueberries and white chocolate chips and gently fold them into the batter until evenly distributed.
  • Spoon about 1 tablespoon of batter into each cup of a mini silicone muffin pan. If using a metal muffin pan, grease the pan beforehand to prevent sticking. Try your best to evenly distribute the blueberries between each muffin cup. Top with extra white chocolate chips if desired.
  • Bake the muffins at 350°F for 12 to 15 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Let the muffins cool completely before removing them from the pan.

Notes

  • Do not overmix the batter when combining the wet and dry ingredients. It is okay if there are a few small lumps in the batter, but avoid overmixing to prevent a dense muffin texture.
  • Use mini-sized blueberries and not large or jumbo-sized blueberries so that they do not overpower the mini muffins. Try to evenly distribute the blueberries throughout the muffin cups so each muffin gets plenty of blueberries.
  • I used a silicone mini muffin pan so that the muffins pop right out once baked, but if you are using a metal mini muffin pan, make sure to grease the pan beforehand so that the muffins do not stick.

Nutrition

Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 56mg | Potassium: 31mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 0.4mg | Calcium: 31mg | Iron: 0.3mg

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