Easy Blueberry Muffins

These are Easy Blueberry Muffins that require just a few basic ingredients, including fresh or frozen blueberries, to produce light and fluffy muffins with bursts of fruity flavor. Within minutes of prep time and a quick bake in the oven, these muffins offer a delightful homemade treat perfect for breakfast or an afternoon snack.

Semi-DIY blueberry muffins enhanced with white chocolate chips take this classic baked good to a whole new level of deliciousness. I love Martha White muffin mixes, so I decided to experiment with a few by doctoring the ingredients. I swapped out the water for buttermilk for starters. The result is a perfect bakery-style muffin made at home! The tartness of the blueberries is beautifully balanced by the creamy sweetness of the white chocolate, resulting in a the perfect flavor in every bite. For breakfast, they’re a fun and playful start to the day, infusing a touch of sweetness into your regular morning routine. My daughter isn’t a fan of regular blueberry muffins, but the extra chocolate made her flip for these. OR have them as an afternoon snack! They’re a sweet midday treat that pairs perfectly with a cup of tea or coffee. I hope you give these a try and sprinkle a little joy into your day!

Easy White Chocolate Blueberry Muffins

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• Author: Taryn Camp

Ingredients

INGREDIENTS

• 1 package of Martha White Blueberry Muffin Mix 

• ½ c buttermilk

• 1 tsp vanilla extract

• ⅓ c white chocolate chips

• ½ c fresh blueberries

• For topping- granulated sugar

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Instructions

• Preheat oven to 400 degrees. Line a muffin pan with paper liners. This should make approximately 6-8 muffins.

• In a medium bowl, combine all of the ingredients. Fill each liner ⅔ of the way full with the batter. Sprinkle the top of each muffin with a pinch of sugar. Bake according to the package instructions and then let them cool completely.

Here is ANOTHER version of these semi-homemade muffins with a little tutorial 🙂