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Blueberry and White Chocolate Muffins

adapted from Taste of Home
Servings 12


  • 1 1/2 cups all purpose flour
  • 2/3 cup vanilla sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 1 large egg
  • 1 cup 8 ounces sour cream
  • 5 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 3/4 cup dried blueberries
  • 3/4 cup white chocolate chips


  • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • In another large bowl, combine the egg, sour cream, butter, and vanilla. Stir into dry ingredients until just moistened.
  • Fold in the dried blueberries and white chocolate chips.
  • Using a large cookie scoop or two big spoons, fill muffin cups three-fourths full.
  • Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes before removing from pan to a wire rack to cool completely.