White Chocolate Blueberry-Muff-Crumble

So, yes basically White Chocolate Blueberry-Muff-Crumble is the short way of saying a Blueberry Muffin, with white chocolate pieces in it, with a bit of a crunchy top and an option to make a full-on crumb on the side or on top! Or if you are from certain parts of the Mother City, in good old RSA and feel everything needs to be shortened further … just call these W.C.B.M.C or Blue-Muffs.

 These are easy to make. You can bench the white chocolate and crumb completely if you want or crank it up, to be over the top.


Blue-Muff Ingredients:

2 ½ Cups of Flour

1 Tbsp. of Baking Powder

1 Tsp. of Bicarbonate of Soda

½ Tsp. of Salt

½ Cup of Unsalted Butter, Melted (But Cooled)

1 Cup of Sugar

3 Extra-Large Free-Range Eggs

1 Cup of Cultured Butter Milk

1 Tbsp. of Vanilla Essence

500g Blueberries (More Or Less To Taste or Budget)

2 Slabs of White Chocolate (Optional)

Crumble Ingredients:

½ Cup of Sugar

2 Tbsps. of Flour

¼ Tsp of Cinnamon

4 Tsps. of Butter (More If Crumb Looks Like Sahara)

Blue-Muff Extras:

Cupcake Casings

Non-Stick Spray

2 x 12 Muffin Pans

Edible Glitter for Décor (Optional)

Extra Blueberries (Optional)


#1 Chop the white chocolate up and set aside.

#2 Prepare the crumble by mixing the sugar flour and cinnamon in a bowl. Add the melted butter and mix. You can add a little more butter if the mix doesn’t quite look right (if you overdo it – add more flour/sugar). Set the crumb aside for later. P.S. You can use muscovado sugar for the crumble – just note it will make the muffins looks more like bran than blueberry – but still tastes delish!

#3 In a large bowl, sift the flour, baking powder, bicarbonate of soda and salt together.

#4 In a separate bowl, mix the melted butter with the sugar. Then add the eggs and mix further. Finally, add the cultured milk and vanilla essence and mix.

#5 Pre-heat the oven to 220 degrees Celsius.

#6 Add the dry ingredients in with the wet ingredients and carefully combine until there are no dry patches throughout. Add the white chocolate and blueberries and carefully fold through the mix.

#7 Spray the muffin pans with non-stick spray and place the casings in. Carefully spoon in the batter mix. Add the crumb on top. You can also alternatively bake the crumb or leftover crumb afterwards in a 120-degree oven for about 15 minutes (or until the crumb is crunchy and cooked through) and sprinkle over the Blue-Muffs.

#8 Bake the muffins in 220 degrees oven for five minutes and then turn down to 190 degrees Celsius and bake for 15 minutes or until the tops are golden.

#10 Remember if you put in the additional tray in the oven to first adjust the temperature again to 220 degrees for 5 minutes before turning it down thereafter.

#11 Once the Blu-Muffs are cooled, you can decorate them or serve them as is. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *