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There’s nothing quite like the smell of freshly baked blueberry muffins on a quiet morning — soft, golden, and bursting with juicy berries. But let’s be honest: when you add a drizzle of white chocolate ganache and a buttery cinnamon crumb topping, they become completely irresistible! These muffins are a mix of comfort and elegance, perfect for breakfast, brunch, or those mid-afternoon cravings that strike out of nowhere.
I first made these after a food photoshoot where the muffins looked a bit too plain for my camera. I thought, “Well, let’s give them a little makeover.” So I added a crumb topping, drizzled on some creamy white ganache, and topped them with a few fresh blueberries. Suddenly, they weren’t just muffins — they were little edible masterpieces! One of my friends loves them so much she loses all self-control around them. I have to set aside a secret stash if I want any left by the time I’m done shooting.
If you’re into cozy morning baking, you’ll also love my Cranberry Orange Muffins or Caramel Banana Muffins for more fruity comfort. For a warm fall twist, try my Pumpkin Pancakes or my Apple Sharlotka Muffins — both make your kitchen smell heavenly while baking. And if you adore creamy toppings, my Italian Buttercream Frosting or Homemade Caramel recipes are perfect companions to drizzle or pipe onto muffins, bundt cakes, or even cookies.
Why You’ll Love These Muffins
- Decadent ganache finish: White chocolate brings a creamy, elegant sweetness.
- Soft and moist: Perfect texture every time.
- Simple ingredients: You probably already have everything in your pantry.
- Bakery-style topping: Cinnamon crumb adds that professional touch.
Tools That Make It Easier
- Measuring cup and spoons – Accuracy matters in baking.
- Mixing bowls – One for dry ingredients, one for wet.
- Blending whisk – To aerate and combine the dry ingredients evenly.
- Cupcake batter scoop – My favorite tool for even muffins and less mess.
- 6-cup muffin pan (use twice or a 12-cup pan) – Ensures consistent baking.
- Muffin liners – Keeps muffins clean and easy to remove.
- Saucepan – For making the creamy white ganache.
- Squeeze bottle or spoon – For precise ganache drizzling.
- Cooling rack – To let the muffins cool without getting soggy.
Silicone vs metal baking pans
The pros and cons to consider when using either silicone or metal bakeware. So, what’s really better to use for conjuring up successful cakes and baked goods: nonstick silicone baking pans or the traditional metal baking pans? Well, that really depends mainly on the baking situation at hand, but also depends a little on personal preference. Whether we are talking about bundt cake pans, cupcake/muffin pans, round cake pans, square pans, or loaf pans, isn’t the question. The question is which one, silicone or metal, provides better baking results? Now, this comparison is strictly for bakeware not utensils, which is […]
What You’ll Need From Your Pantry
Blueberry Muffins:
- 1½ cups Flour
- ¾ cup White Sugar
- ½ teaspoon Salt
- 2 teaspoon 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
- 1½ teaspoon Ground Cinnamon
Ganache:
- ½ cup Heavy Whipping Cream
- 1 cup White Chocolate Chips
Garnish:
- 1 cup Fresh Blueberries
Before You Start: My Quick Tip
- Always use fresh blueberries when possible — they hold their shape better and give that burst of freshness in every bite.
- If you’re using frozen berries, thaw and pat them dry first so they don’t tint your batter purple.
- Let the muffins cool before drizzling the ganache, or it’ll melt right in (been there, done that).
- Double the crumb topping! It’s everyone’s favorite part.
- If your ganache feels too thin, let it rest for a few minutes; it thickens beautifully as it cools.
- For photography or serving, drizzle a little extra ganache just before presenting — it catches the light perfectly.
Latest Video
Let’s Make It Together
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with muffin liners and spray them lightly with cooking oil.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk the oil, egg, and milk together until smooth.
- Combine: Add the dry ingredients to the wet mixture one-third at a time, stirring gently after each addition until just combined.
- Add blueberries: Fold the blueberries gently into the batter. Using a dough scoop, divide the batter evenly between the muffin cups, filling each about ¾ full. I love using a scoop because it keeps everything neat — and every muffin bakes the same size!
- Crumb topping: In a small bowl, mix sugar, flour, butter, and cinnamon with a fork until crumbly. Sprinkle evenly over each muffin.
- Bake: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then transfer them to a cooling rack.
- Make ganache: In a small saucepan, heat the heavy cream over medium heat until just before boiling. Remove from heat and stir in the white chocolate chips until smooth and creamy.
- Decorate: Let the ganache cool slightly, then drizzle over the muffins using a spoon or squeeze bottle. Top with fresh blueberries and let them set before serving.
Recipe variations
- Lemon Blueberry Muffins: Add a teaspoon of lemon zest for a bright twist.
- Chocolate Blueberry Muffins: Stir in a handful of white or dark chocolate chips.
- Almond Crumb Muffins: Add sliced almonds to the crumb topping for a little crunch.
Silicone vs paper cupcake liners
Say Goodbye to Stuck Cupcakes: Discover the Pros and Cons of Silicone and Paper Cupcake Liners! Hey there, fellow bakers! As someone who loves to bake cupcakes and muffins (like my Peppermint cupcakes, Unicorn Rainbow Cupcakes, Mardi Gras cupcakes, Vanilla Mermaid Cupcakes, Bacon & cheese egg muffins, and Cranberry Orange Muffins), I've always wondered about the differences between silicone and paper cupcake liners. I mean, let's be honest, choosing the wrong liner can mean the difference between deliciously fluffy cupcakes and burnt, stuck-to-the-liner disasters. When I first started baking, I used paper liners because they were the most convenient option. […]
Storage
- Freezer: Freeze for up to 1 month. Reheat at 325°F for about 5 minutes.
- Room Temperature: Store in an airtight container lined with paper towels for up to 2 days.
- Refrigerator: Keeps up to 5 days. Warm gently before serving for that fresh-baked softness.
How To Freeze Muffins
How to freeze and successfully reheat homemade muffins! As a busy parent, one of the best things you can do to save your sanity and to save yourself from a lot of weekly hassle is to start meal prepping! A few hours spent prepping meals on the weekend saves me a ton of time and headaches throughout the week! It makes weekly life so much easier when I don’t have to come up with a different dinner plan every single night. After a busy day of keeping up with the kids, husband, and career, the last thing you want to […]
How to Reheat Frozen Muffins
The Ultimate Muffin Survival Guide: Freezing, Thawing, and Reheating Hacks. Hello, muffin lovers! 🌟 Arina here, your fellow muffin enthusiast and busy mom. In my bustling household, where I balance the exciting world of a young figure skater and the daily adventures of family life, finding quick and delightful recipes is my superpower. Muffins have become my go-to, and I'm here to share the magic of these little wonders with you. Have you ever been tantalized by the sweet scent of muffins baking in the oven? I sure have, and it's a sensation I can't resist. Diving into the world […]
More Recipes You’ll Love
If you loved these muffins, try more of my cozy, sweet morning favorites:
- Italian Buttercream Frosting – smooth and silky for any dessert topping.
- Caramel Banana Muffins – soft and rich with a gooey caramel twist.
- Cranberry Orange Muffins – tart, festive, and perfect for winter mornings.
- Apple Sharlotka Muffins – soft and lightly spiced with baked apple pieces.
- Pumpkin Pancakes – fluffy and warm with fall spices.
- French Toast – classic and golden with a buttery finish.
- Homemade Caramel – perfect for drizzling over muffins or bundt cakes.
These Blueberry Muffins with White Ganache are everything I love about baking — simple ingredients, a touch of creativity, and a result that makes everyone smile. The white ganache drizzle transforms them from homey to elegant, and every time I bake a batch, I know they won’t last long. Between the crumbly topping, juicy blueberries, and creamy ganache, it’s no wonder my friend loses all self-control around them — honestly, I don’t blame her one bit!
Blueberry Muffins with White Ganache
These blueberry muffins with white ganache combine bakery-level flavor and presentation with easy homemade steps. Juicy blueberries are folded into a tender muffin base, then topped with smooth white chocolate ganache for a luxurious finish. Perfect for breakfast, brunch, or edible gifts, these muffins are as beautiful as they are delicious.
Equipment
Ingredients
- 1 ½ Cups Flour
- ¾ Cup White Sugar
- ½ teaspoon Salt
- 2 teaspoon 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 teaspoon Ground Cinnamon
Ganache
- ½ Cup Heavy Whipping Cream
- 1 Cup White Chocolate Chips
Garnish
- 1 Cup Fresh Blueberries
Instructions
- Preheat the oven to 400°F (200°C) and measure out the muffin ingredients. Line a 12-cup muffin pan with liners and spray them with cooking oil.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the oil, egg, and milk. Gradually add the dry ingredients, one-third at a time, mixing until everything is just combined.
- Gently fold in the blueberries. Use a dough scoop to fill each muffin cup about ¾ full for even-sized muffins.
- In a small bowl, combine the sugar, flour, butter, and cinnamon with a fork to make the crumb topping. Sprinkle over each muffin.
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
- Heat the heavy cream in a saucepan over medium heat until just before boiling. Remove from heat and stir in the white chocolate chips until smooth and creamy.
- Let the ganache cool until thickened, then drizzle it over the muffins with a spoon or squeeze bottle.
- Once the ganache sets, garnish with fresh blueberries and enjoy!
Notes
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.
Nutrition
Calories: 324kcalCarbohydrates: 49gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 228mgPotassium: 107mgFiber: 1gSugar: 33gVitamin A: 313IUVitamin C: 3mgCalcium: 93mgIron: 1mg
Tried this recipe?Let us know how it was!
From My Kitchen to Yours
More Muffin Recipes
I’ve Got Answers
Can I use frozen blueberries?
Yes, just make sure to thaw and dry them before adding to the batter.
Why are my muffins dense?
You might have overmixed the batter — stir just until combined.
Can I make these ahead of time?
Absolutely! Bake and store them without the ganache, then drizzle just before serving.
How can I make the ganache thicker?
Add a few extra white chocolate chips or refrigerate it for 5–10 minutes.
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