Moist blueberry white chocolate muffins made with Greek yogurt are a delicious breakfast any time of year! These are bursting with juicy blueberries and bits of sweet white chocolate. And the texture is on point, too: soft on the inside, with lightly crispy golden tops.
Sprinkle with a little turbinado sugar or sparkling sugar (if desired), and you’ve got yourself a crave-worthy breakfast treat!
Did I mention these are easy to make? No need to get out that electric mixer.
Blueberry Muffins with White Chocolate Chunks
Blueberry muffins are a beloved classic for a reason. I don’t think I’ve ever not been in the mood for one, you know?
They’re soft and buttery, with just the right amount of sweetness. They’re especially heavenly when they’re freshly baked and warm right from the oven.
In this recipe, I added some chopped white chocolate for a more unique flavor. But you can add walnuts, dark chocolate, or anything else you’d like. Or, leave out any extra mix-ins and stick to just the blueberries – up to you!
A few notes on the ingredients in these blueberry Greek yogurt muffins:
- I recommend using full-fat (5%, or at least 2% fat) plain Greek yogurt here. Flavored Greek yogurt tends to have a lot of added sugar, so your muffins may end up too sweet. Feel free to substitute sour cream.
- Brown sugar gives these muffins a nice hint of caramelized flavor, but you can use all white granulated sugar (instead of just 1/4 cup) if you’d prefer.
- I recommend using a high quality white chocolate bar like Lindt or Ghirardelli for the white chocolate chunks. Use a sharp knife to chop it into small pieces. White chocolate chips can be substituted if needed.
- Be sure to clean and dry your blueberries thoroughly, and toss any mushy ones before measuring them out for the muffins!
How to Make Blueberry Muffins with Greek Yogurt
This recipe uses melted butter, so there’s no need for an electric mixer!
Start by whisking the dry ingredients in a bowl. Set aside.
Then, whisk together melted butter and sugars. Add the rest of the wet ingredients and whisk until fully combined.
Next, sift in the dry ingredients. Gently stir with a spatula until just combined, with a few flour streaks remaining. (The batter will look somewhat lumpy.)
Carefully stir in the blueberries and white chocolate chunks, making sure not to burst the blueberries (or the batter will turn blue!). Any flour streaks should be mixed in at this point.
Use a cookie scoop to fill a lined 12-well muffin tin. The batter will be thick, so you may need to use your fingers to smooth out the dollops of batter a bit on top.
Then, bake! The trick to getting those high muffin tops is baking the muffins at a higher temperature for several minutes first, then decreasing the temperature to continue baking until they’re baked through. This gives it extra rise and a delicious crispy top.
Let the muffins cool, then dig in! So delicious with a glass of milk or mug of hot coffee.
Here’s how to make the best white chocolate muffins:
- Sift the dry ingredients into the wet ingredients to avoid any flour clumps.
- Make sure the eggs and Greek yogurt are at room temperature before adding them to the batter.
- Don’t overmix once you add the flour. (This would give the muffins a tough texture.)
- Fill the muffin cups all the way to the top.
- Use a large cookie scoop to make filling the muffin cups easier!
How to Store Homemade Muffins
Once fully cooled, store these muffins on the counter in an airtight container. They should last for 2-3 days. When ready to eat, just warm them up in the microwave for 10-15 seconds.
As with most muffins, I don’t recommend refrigerating them as this will cause them to dry out. (But you can if you really need to!)
Can I use frozen blueberries?
Fresh blueberries are best here, but frozen berries should also work! Don’t thaw them first – toss them into the batter still frozen.
You may need to bake the muffins a couple minutes longer, since the frozen berries will make your muffin batter colder.
More Mix-In Ideas
You can totally make these muffins your own! Here are some ideas:
- add a brown sugar streusel on top
- replace the white chocolate with semisweet or dark chocolate chips (or chunks)
- add 1/2 teaspoon of almond extract
- replace the white chocolate with chopped nuts
I’m already dreaming about the blueberry muffin I have waiting for me tomorrow morning. 🙂 I hope you get to enjoy some muffin bliss, too!
If you make these white chocolate blueberry muffins, I’d love if you shared your thoughts with a rating and comment below.
More baked treats you might enjoy:
- Hazelnut Banana Bread Bars with Nutella Swirl
- Raspberry Almond Blondies
- Matcha Brownies with White Chocolate
- Pumpkin Spice Bars with White Chocolate
- Cherry Almond Cupcakes
Blueberry White Chocolate Muffins
- 2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar (packed)
- ¼ cup white granulated sugar
- 2 large eggs (at room temperature)
- ½ cup plain Greek yogurt (at room temperature)
- 1½ tsp vanilla extract
- 1¼ cups blueberries (fresh or frozen)
- ½ cup white chocolate, chopped*
- turbinado sugar or sparkling sugar for topping (optional)
- Preheat oven to 400° Fahrenheit. Line a muffin pan with 12 muffin liners. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, and white sugar until sugars have dissolved. Add in eggs, Greek yogurt, and vanilla extract. Whisk until combined.
- Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined, with only a few flour streaks remaining. (The batter will be lumpy). Gently fold in blueberries and white chocolate chunks.
- Use a large cookie scoop to fill the lined muffin cups, almost all the way to the top. (The batter will be thick – use your fingers to slightly smooth it out on top after scooping). Sprinkle turbinado sugar or sparkling sugar on top.
- Bake for 8 minutes in the preheated oven at 400° Fahrenheit (this helps give the muffin tops extra rise). Then, reduce the oven temperature to 375° Fahrenheit and continue baking for another 8-12 minutes. (The muffins are done when a toothpick inserted in the center comes out with just a few crumbs. The muffin centers should bounce back when pressed.)
- Cool for a few minutes before enjoying, or cool completely before storing for later!**