White Chocolate & Blueberry Jumbo Muffins

Super moist café-style jumbo muffins with a hint of lemon.

by Samantha Tulett

Published Jan 7, 2026

RECIPE ↓

45 MINS

EASY

6 MUFFINS

About the Recipe

These white chocolate and blueberry jumbo muffins are everything a good café muffin should be: tall, tender, and generously filled, without being overly sweet or heavy. The addition of Greek yogurt and an extra egg yolk creates a rich, soft crumb, while lemon zest lifts the sweetness and balances the white chocolate beautifully.

The batter is intentionally thick, which helps support the frozen blueberries and prevents them from sinking during baking. A two-step mixing method keeps the muffins light and fluffy, giving you a professional result at home with minimal effort. Perfect for weekend baking, sharing, or freezing for later

RECIPE

White Chocolate & Blueberry Jumbo Muffins

by Samantha Tulett | City Slicker

BAKE TIME

35 MINS

TOTAL TIME

45 MINS

INGREDIENTS

3 cups plain flour

4 tsp baking powder

½ tsp salt

1 cup white sugar

Zest of 1 lemon (approx. 1 tbsp)

2 eggs + 1 extra egg yolk

½ cup milk

½ cup full-fat Greek yogurt

½ cup canola oil

1 tsp vanilla extract

¾ cup white chocolate chips

¾ cup frozen blueberries

Muffin cases or extra butter for greasing

METHOD

Preheat oven to 165°C. Line a 6-cup jumbo muffin tray with paper cases or generously grease with butter.

In a large bowl, sift together the flour, baking powder, sugar, salt, and lemon zest. Whisk well to evenly combine, then set aside.

In a separate mixing bowl or the bowl of a stand mixer, add the eggs, extra egg yolk, milk, Greek yogurt, oil, and vanilla. Whisk by hand or mix on medium-low speed until smooth and well combined.

Add half of the dry ingredients to the wet mixture and whisk gently until just incorporated. Add the remaining dry ingredients and fold through carefully with a spatula until no dry pockets remain. This two-step method keeps the crumb soft and prevents overmixing. The batter will be very thick.

Gently fold in the white chocolate chips and frozen blueberries, taking care not to overmix and keeping the blueberries frozen to prevent streaking.

Divide the batter evenly between the prepared muffin cups. Bake for 30 to 35 minutes, checking at the 30-minute mark with a skewer. It should come out mostly clean, with a few moist crumbs.

Allow muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.

Tips

Use frozen blueberries straight from the freezer. This prevents them from bleeding into the batter and helps keep the muffins looking clean and bakery-style, rather than streaked purple.

Mix the dry ingredients in two stages. Whisking in the first half and folding in the second helps fully hydrate the batter without overworking it, resulting in a softer crumb.

Rotate the muffin tray halfway through baking. Jumbo muffins bake unevenly in most ovens, so a quick rotation at the halfway mark encourages even rise and colouring.

Do not overbake. A few moist crumbs on the skewer are ideal. The muffins will continue to set as they cool.