Blueberry Muffin Blondies

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These Blueberry Muffin Blondies are a fun twist on a Bakery staple – transforming the humble muffin to a bar of beauty. Think fudgy filling packed with blueberries and topped with brown sugar for that satisfying crunch. This is a really easy blondie recipe, and can be pulled together in next to no time!

These blondie bars are also great for storing and transporting. The square shape of the bars makes them great to pop into sandwich bags or Tupperware to take for a grab-and-go snack. Alternatively, they’re a super cute option to drop off at a friends or to share with family at home!

To make these muffin-esque blondies come together so easily. The base-blondie recipe comprises of butter, sugar, eggs and flour. We stir in some blueberries and top with extra brown sugar for that bakery muffin vibe. Melted white chocolate goes into the blondies for that fudgy bite. No expert equipment is required either! Simply stir together (electric mixer optional) before pouring into a pan! Slice up once cool and you’re done!

To make these blondies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny topping, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so I do both. This recipe cuts neatly into 9 pieces, and the thickness means this is a perfect serving in my opinion. That said, feel free to cut smaller! 

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store.Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

• Granulated Sugar
• Light Brown Soft Sugar
• All Purpose Flour (Plain)
• White Chocolate
• Unsalted Butter
• Vanilla Extract
• Blueberries (Fresh or Frozen)

The Key to Fudgy Blondies 

I think there’s more difficulty in nailing a fudgy blondie vs a brownie. I know that I get far more questions on how to get that texture for this than any other bake. There are a few key things to keep in mind, but once you have this down, it really will feel so easy to get right every time. 0Making fudgy blondies involves a few key techniques:

1. Use the right ingredients: Incorporate ingredients like brown sugar, which adds moisture and a chewy texture. Additionally, using melted butter instead of softened butter can contribute to a fudgier texture.
2. Don’t overmix the batter: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.
3. Bake for the right amount of time: Be careful not to overbake blondies, as they will continue to cook slightly after being removed from the oven due to residual heat. We want them to verge on underbaked for the ultimate fudgy texture.
4. Cool properly: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.
5. Add-ins: Consider adding ingredients like chocolate chips, nuts, or caramel swirls for extra flavor and texture, but be mindful not to overload the batter with mix-ins, as this can affect the texture.

Tips for the Best Blueberry Muffin Blondies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in blondies.
• Melted Butter: This is what gives the bake that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning!
• Blueberries: Fresh are best but frozen will work just fine. Add in with the flour to prevent them from sinking!

WHAT ARE BLONDIES?

Blondies are a type of dessert bar that’s similar to brownies but made without cocoa powder, giving them a lighter color. Here are some key features of blondies:

1. Texture: They have a chewy and fudgy texture, often denser than cake but not as dense as brownies.
2. Flavor: Blondies are sweet and buttery, with hints of vanilla and caramel from the brown sugar. You can also add ingredients like nuts, chocolate chips, or dried fruit for extra flavor and texture.
3. Versatility: You can customize blondies with various mix-ins, such as chocolate chips, white chocolate, nuts, or even spices like cinnamon.
4. Easy to Make: They’re simple to prepare, usually requiring just one bowl and minimal ingredients.

The brown sugar on top goes a long way to give the bakery muffin taste. So don’t forget this step! These blondies come together really quickly, with minimal hassle! The ingredients should all be easy to find in your local supermarket. The base comprises of a lot of white chocolate, but you don’t need a fancy brand. Melt with a microwave if you’ve done so before, if not use a double boiler method!

For these Blueberry Muffin Blondies I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Nutella Swirl Blondies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR Blueberry Muffin Blondies

Because these blondies are made with no frosting, they can sit in a cool, dry place inside an airtight container for about 3 days. Alternatively, you could keep them in the refrigerator to keep them a day longer and to keep a nice solid consistency! They will be a little more fudgey at room temp!

Alternatively, you can freeze the blondie as a slab or in individual slices. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place in there before freezing. Let thaw in the fridge before serving!