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!
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!
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.
Blueberry Muffin Blondies
Ingredients
- 125 g White Chocolate Melted
- 125 g Granulated Sugar
- 75 g Light Brown Soft Sugar
- 170 g Unsalted Butter Melted
- 2 Large Free Range Eggs
- 2 tsp Vanilla Extract
- 115 g Plain Flour
- 100 g Blueberries
- 3 tbsp Light Brown Soft Sugar to Sprinkle
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8″ Square Pan with greaseproof paper.
- In a small bowl, break up the white chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn’t burn. Alternatively do this using a double boiler: Place the chocolate in a heat proof bowl resting on a small saucepan with simmering water. Stir until melted.
- In a large mixing bowl, whisk together the melted butter and both sugars. Add in the eggs and vanilla extract and mix again.
- Whisk in the melted white chocolate until fully incorporated. Add the flour and blueberries together and fold to combine.
- Pour mixture into the pan. Sprinkle over the brown sugar to create a light layer. Bake 30 minutes.
- Remove and let cool before slicing.
