Blueberry White Chocolate Muffins; big bakery style muffins full of bursting blueberries and creamy white chocolate.

Starbucks is closed. But who cares?

Joy can always be found in the first bite of a cafe muffin. Sinking your teeth into the soft crumb of the large domed top, always quietly hoping there will be something delicious hidden inside. Waiting for your milky coffee to cool to room temperature as you stare placidly out the window, squirrelling the last crumbs of muffin from sticky paper case to mouth.

This does not mean that muffins should be the reserve of coffee shops and bakeries. That would be no fun.

A homemade muffin is a glorious affair. If you’ve never tried making them before, these Blueberry White Chocolate Muffins are a lovely place to start.

Need a tin to bake them in? Here’s the kind I use!

The secret to the size and texture of these Blueberry White Chocolate Muffins is baking them in a really hot oven for the first stage, before lowering the temperature to gently cook completely. Oh also, mix as little as you possibly can, no one wants a dense or chewy muffin.

Big, chunky, rustic muffins. Moist fluffy crumb that is somehow both light and damp. Blueberries bursting into every bite, their juices sweet and sticky and almost floral. The notes of vanilla provided by melting morsels of creamy white chocolate studded throughout.

Why not check out this Blueberry White Chocolate Cake too?

These aren’t your wee kids-first-time-baking muffins, and they aren’t the loathsome wholegrain health food variety either. These muffins are unashamedly hefty and full of delicious flavour. All still without being full of preservatives or too much sugar like our beloved cafe varieties.

The blueberries in these Blueberry White Chocolate Muffins really do sing. Most mass-market blueberry muffins are made with chewy dried blueberries, or worse, the out-of-season watery variety. These muffins are best made in late-spring/early-summer when the berries are at their boldest. However, I also love to make them with frozen blueberries, as these are often harvested and frozen at the peak of the season to make sure consumers have the best flavour all year round. Plus, they’re cheaper.

I wanted to provide you with this simple Blueberry White Chocolate Muffin recipe as it is one that is easily customisable in current circumstances. Lockdown restrictions have made the supermarket an unpleasant place to be, and ingredients harder to find. I want you to know that the ingredients in these muffins can be quite flexible.

If you can’t find the right ingredients:

You can swap self-raising flour for plain or 00 flour, using 2 tsp baking powder and 1 tsp bicarbonate of soda instead
You can swap caster sugar for granulated or soft brown sugar
You can use buttermilk or regular milk
You can use any vegetable oil, but melted margarine or butter also work well
You can use fresh or frozen berries, no need to defrost!
You can swap out the chocolate chips for any kind you like

Experimenting with ingredients is half the fun of baking, especially in hard times when the best-of-the-best isn’t available. I hope that, however you make them, you will love these muffins. They are a delightfully simple creation, just mix and scoop and bake, so even the most novice bakers should have no trouble getting a tasty result.

While I still mourn my favourite local cafes and bakeries, it’s nice to know that a little half hour in the kitchen can produce something just as joyful.

Meanwhile, I hope you are all as safe and healthy as can be in these difficult times. My thoughts go out to all of you, in whatever your circumstances may be. Thank you as always for stopping by. Enjoy!

Want to save these Blueberry White Chocolate Muffins for later? Pin the image below!

To make these Blueberry White Chocolate Muffins, simply follow the recipe below!