RECIPE
The Best Blueberry and White Chocolate Muffins to Bake Today
Enter fluffy clouds of creamy muffin heaven, infused with pops of fruity flavour!
April 25, 2025
Soft, chunky, creamy and fruity, our blueberry and white chocolate muffins are everything you could ask for in a muffin! Every bite is studded with smooth Milkybar® and juicy berries, and the best part is, they couldn’t be easier to make. Whip up a batch on the weekend and elevate your tea, brunch, or lunchboxes during the week.
If you like berry muffins, then check out our Raspberry and White Chocolate Muffins. In the mood for something chocolatey? Try our Double Chocolate Chip muffins – made with chunks of satisfying Yorkie!
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Recipe for Blueberry & White Chocolate Muffins
Blueberry white choc muffins are a great starting point for beginner bakers, so get the kids involved and have fun! You can adapt this recipe for kids by baking 18 mini muffins and baking for 10-15 minutes.
Muffin Variations
Muffins do well with most additions, but don’t go crazy and add too many, otherwise the mixture will struggle to rise. For crunch, you could fold in 200g chopped nuts, or for a tropical kick, 200g toasted coconut. For a hint of savoury, fold in 200g roasted pumpkin seeds. For a milk chocolate muffin, try replacing the Milkybar® with chopped chunks of Aero®. You could even add a teaspoon of raspberry jam to each one before baking, or melt another 90g sharing bar of Milkybar® and drizzle it over the baked muffins!
You will need
- A muffin tray
- 12 cupcake cases
Ingredients
- 250g self-raising flour
- 100g light soft brown sugar
- ½ tsp bicarbonate of soda
- 310ml buttermilk
- 125ml melted buttery baking spread
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 150g fresh blueberries
- 90g Milkybar® Sharing Bar, chopped
Each muffin (1/12) typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1245kJ/297kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Method
- Preheat the oven to 180°C/160°fan/gas 4 and either line the muffin tray with cases, or grease it well to prevent the mixture sticking.
- In a large mixing bowl, add the flour, brown sugar and bicarbonate of soda. Mix to combine.
- In another bowl, add the low-fat buttermilk, melted buttery baking spread, egg and vanilla and mix to combine.
- Add the wet ingredients to the dry, then add most of the Milkybar® and berries, but save some for the tops of the muffins.
- Gently fold to combine until there is no dry flour, but do not overmix. Too much mixing will cause gluten formation, which will make your muffins tough instead of tender.
- Spoon the mixture into the moulds and fill until they are three quarters full.
- Add the reserved Milkybar® and berries to the tops, then bake for 20 minutes. You can check they’re ready by inserting a skewer or cocktail stick into the centre – it should come out clean.
Top Tip
- Buttermilk adds tenderness to baked goods and a tang to help balance sweetness. If you don’t have it or can't get hold of it, simply add one tablespoon of lemon juice to 310ml of semi-skimmed milk and let it stand for ten minutes. The lemon juice will cause the milk to curdle and thicken. Once this has happened, it’s ready to use.
- You can either chop your Milkybar® with a knife, or place it inside a ziplock bag and bash it with a rolling pin to break it up.
Questions?
Store your muffins in an airtight container at room temperature to keep them tender. You can also store them in the fridge, but colder temperature will make the texture a little denser.
In an airtight container, your muffins will last for up to five days.
You bet! Simply freeze your muffins in an airtight container for up to three months.
Buttermilk makes muffins soft, tender and moist. It also has a slight acidity, which reacts with the bicarbonate of soda for extra lift during baking. Plus, buttermilk has a subtle tang that enhances the overall flavour while balancing the sweetness. If your local shop doesn’t have it, it’s easy to make your own – find out how in our top tips.
Sinking berries shouldn’t really be a problem because the mixture is thick enough. If you are concerned, you can spoon some mixture into the muffin case first then add berries into the middle and spoon more mixture over the top.
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