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Blueberry White Chocolate Muffins

Moist blueberry white chocolate muffins made with Greek yogurt are a tasty breakfast any time of year! No mixer needed & easy to make.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 muffins

Ingredients
  

  • 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)
  • tsp vanilla extract
  • cups blueberries (fresh or frozen)
  • ½ cup white chocolate, chopped*
  • turbinado sugar or sparkling sugar for topping (optional)

Instructions
 

  • 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!**

Notes

*or white chocolate chips
**Storage Tips: 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 minutes. Avoid refrigerating them if possible, as this can dry the muffins out (but they will last longer in the fridge).
Keyword blueberries, blueberry, fruit, greek yogurt, muffins, white chocolate