How to make blueberry muffins from fresh blueberries with white chocolate ganache and a cinnamon crumb topping!
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There’s nothing better than a fresh blueberry muffin to start the day. Except when you add some white chocolate ganache, a cinnamon crumb topping, and finish them off with even more fresh blueberries! Talk about an enchanting way to start the day!
My Blueberry Muffins with White ganache recipe is very simple and easy to follow along with. To be such a tasty snack or breakfast food, this recipe only requires a few simple ingredients. The trick is to use fresh produce, not just for them to look good, but because the taste is so much…well, fresher!
I always try to use fresh produce instead of frozen whenever I can. However, I know things don’t always work out the way we want them to so use frozen produce is always okay! It gets the job done if you’re unable to get fresh berries.
My idea for these scrumptious muffins actually came from one of my food photoshoots. Since blueberry muffins come out brown and kinda plain by themselves, they aren’t exactly photogenic even though they are delicious.
So I started brainstorming ways to add some pops of complementary colors and came up with the idea to add a mouthwatering drizzle of white chocolate and a few fresh blueberries to make these muffins stand out!
Whether you’re practicing your food photography shots or looking for delectable ways to make the most out of your meals, these scrumptious Blueberry Muffins with White Ganache are the perfect recipe to experiment with!
Muffin Equipment
First, let’s round up the tools and equipment for these berry good muffins. There’s not a lot needed to make these tempting treats, just the typical muffin-making equipment. Here are the tools I use to make blueberry muffins with white ganache:
- Cooling rack
- 12-Cup muffin pan
- Mixing bowls
- Cupcake batter scoop
- Blending whisk
- Squeeze Bottles
- Muffin liners
- Saucepan
Marvelous Muffin Ingredients
Got the tools? Now, let’s gather up the ingredients for these majestic muffins! As promised, there’s not much required here either. Just some fresh and fabulous ingredients. Here are my ingredients for blueberry muffins with white ganache:
Blueberry Muffins:
- 1 ½ Cups All-Purpose Flour
- Wheat flour can be substituted for white flour, but be sure to add 1 cup of milk to the recipe.
- ¾ Cup White Sugar
- ½ tsp Salt
- 2 tsp Baking Powder
- ⅓ Cup Vegetable Oil
- 1 Egg
- ⅓ Cup Milk
- 1 Cup Fresh Blueberries
- Can be substituted with frozen blueberries that have been fully thawed.
Crumb Topping:
- ½ Cup White Sugar
- ⅓ Cup Flour
- ¼ Cup Butter
- 1 ½ tsp Ground Cinnamon
White Ganache:
- ½ Cup Heavy Whipping Cream
- 1 Cup White Chocolate Chips
Garnish:
- 1 Cup Fresh Blueberries
How to Make Blueberry Muffins with White Ganache
Now it’s time to make some muffin magic happen! This recipe is super easy to follow along with, even for beginners, so there’s no need to worry about getting overwhelmed. Here’s how to make fresh and fantastic blueberry muffins with white ganache and a cinnamon crumb topping:
- First, preheat the oven to 400°F and measure out the muffin ingredients. Then, line a 12-cup muffin pan with muffin liners, and spray the liners with cooking oil.
- Next, in a large mixing bowl, combine the flour, sugar, baking powder, and salt with a blending whisk.
- In a separate mixing bowl, mix the oil, egg, and milk together. Then, ⅓ at a time, mix the dry ingredients into the wet ingredients until all ingredients are completely combined.
- Then, gently fold the blueberries into the batter. Use a dough scooper to pour the batter into the lined muffin pan, filling each cup only ¾ full.
- I like to use a dough measuring scoop to make sure each muffin cup gets the same amount of batter so the baked muffins all come out in the same size.
- Next, in a small bowl, combine the sugar, flour, butter, and cinnamon with a fork. Sprinkle this crumb coating over each of the muffins.
- Bake the blueberry muffins for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely before topping.
- Next, pour the heavy cream into a saucepan over medium heat, and heat it up until right before it begins to boil.
- Remove the saucepan from the heat, and immediately mix in the white chocolate chips until the ganache mixture is consistent and creamy.
- Let the ganache cool until the consistency is thick. Then, use a spoon or squeeze bottle to drizzle the ganache over the baked muffins.
- Finally, once the ganache is dry, garnish these blueberry muffins with fresh blueberries and enjoy!
Storing Blueberry Muffins
To store blueberry muffins: first, transfer them to an airtight container lined with paper towels. Cover the muffins with another paper towel or two and seal the lid. The paper towels will work to absorb any moisture put off from the muffins. Store the muffins at room temperature for up to 2 days. Always label the date on the outside of the container to keep up with freshness.
More Muffin Recipes
Breakfast Recipes
Want even more magical muffin recipes? I’ve got you covered with marvelous muffin recipes along with some of my (and my family’s) other favorite breakfast ideas!
- Caramel Banana Muffins
- Banana Oat Muffins
- Bacon and Cheese Egg Muffins
- Coconut Banana Pancakes
- Cranberry Orange Muffins
- Mini Pancake Cereal
- Oven Baked Bacon
- Spinach Frittata
- Pumpkin Pancakes
- French Toast
- Fruit Compote
- Apple Sharlotka Muffins
- Strawberry Breakfast Smoothie
- Easy Hollandaise Sauce
Blueberry Muffins with White Ganache
Equipment
Ingredients
- 1 ½ Cups Flour
- ¾ Cup White Sugar
- ½ tsp Salt
- 2 tsp Baking Powder
- ⅓ Cup Vegetable Oil
- 1 Egg
- ⅓ Cup Milk
- 1 Cup Blueberries
Crumb Topping
- ½ Cup White Sugar
- ⅓ Cup Flour
- ¼ Cup Butter
- 1 ½ tsp Ground Cinnamon
Ganache
- ½ Cup Heavy Whipping Cream
- 1 Cup White Chocolate Chips
Garnish
- 1 Cup Fresh Blueberries
Instructions
- First, preheat the oven to 400°F and measure out the muffin ingredients. Then, line a 12-cup muffin pan with muffin liners, and spray the liners with cooking oil.
- Next, in a large mixing bowl, combine the flour, sugar, baking powder, and salt with a blending whisk.
- In a separate mixing bowl, mix the oil, egg, and milk together. Then, ⅓ at a time, mix the dry ingredients into the wet ingredients until all ingredients are completely combined.
- Then, gently fold the blueberries into the batter. Use a dough scooper to pour the batter into the lined muffin pan, filling each cup only ¾ full.I like to use a dough measuring scoop to make sure each muffin cup gets the same amount of batter so the baked muffins all come out in the same size.
- Next, in a small bowl, combine the sugar, flour, butter, and cinnamon with a fork. Sprinkle this crumb coating over each of the muffins.
- Bake the blueberry muffins for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let the muffins cool for about 5 minutes in the pan, then transfer them to a cooling rack to cool completely before topping.
- Next, pour the heavy cream into a saucepan over medium heat, and heat it up until right before it begins to boil.
- Remove the saucepan from the heat, and immediately mix in the white chocolate chips until the ganache mixture is consistent and creamy.
- Let the ganache cool until the consistency is thick. Then, use a spoon or squeeze bottle to drizzle the ganache over the baked muffins.
- Finally, once the ganache is dry, garnish these blueberry muffins with fresh blueberries and enjoy!
Notes
Nutrition
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