Blueberry White Chip Muffins by NESTLÉ® TOLL HOUSE®, with blueberries and white morsels, on a rustic wooden table.
Breads

Blueberry White Chip Muffins

NESTLÉ® TOLL HOUSE®
Blueberry White Chip Muffins
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
12 min
Recipe Info - Cook Time
Cook 
22 min
Recipe Info - Serving Size
Servings
18 muffins (1 1/2 dozen)

Breakfast or dessert? These blueberry muffins with white chocolate chips are the perfect treat anytime.

Blueberry White Chip Muffins bring the delightful fusion of juicy blueberries and creamy white chocolate chips in every bite. Made with NESTLÉ® TOLL HOUSE® Premier White Morsels, these muffins offer a burst of sweetness that pairs beautifully with the tartness of fresh blueberries. Ideal for all meals, from breakfast to a quick snack, these muffins are an easy recipe that can be prepared in just under an hour.

Whether you're indulging in a lazy weekend brunch or grabbing a snack on the go, these white chocolate and blueberry muffins are versatile and sure to please. These tasty quick breads are perfect when you're looking for something delicious and fast, making them a great choice for easy recipes that require minimal effort.

With their light and fluffy texture, combined with the luxurious flavor of NESTLÉ® TOLL HOUSE® Premier White Morsels, these muffins are a delightful addition to your culinary repertoire. No matter when you choose to enjoy them, each bite of these blueberry white chip muffins promises a satisfying blend of flavors and textures that will keep you coming back for more.

Ingredients

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Key Ingredients

A bag of premier white morsels with a blue label and a chocolate cookie with white morsels.

NESTLÉ® TOLL HOUSE® Premier White Morsels

(12 oz.)

Make It

Step 1

Preheat oven to 375° F. Paper-line 18 muffin cups.

Step 2

Combine 2 cups flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, 1/4 cup melted butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full.

Step 3

Combine remaining 1/3 cup granulated sugar, remaining 1/4 cup flour and cinnamon in small bowl. Cut in 3 tablespoons butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle on top of batter in each muffin cup.

Step 4

Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

Step 5

Place remaining 1/2 cup morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.

Ingredients

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