Do Blueberries and White Chocolate Go Together?

White chocolates with blueberries on a white background.

White chocolate lies on the far end of the chocolate spectrum beside regular and dark chocolate, making it a fantastic match for fruits with lower sweetness levels and high acidity. White chocolate’s sweet, creamy, and rich taste works phenomenally well with fruits that have a tinge of acidity and tang, such as blueberries. The smooth texture of the white chocolate also balances out the grainy texture of blueberries.

Dishes You Can Prepare Using Blueberries and White Chocolate

Blueberry and White Chocolate Muffins

These beautifully fluffy and moist blueberry and white chocolate muffins mix fruity blueberries with sweet white chocolate chips. These muffins will definitely fulfil your sweet taste as an after-school snack, a simple dessert with custard, or a mid-afternoon pick-me-up with a mug of tea!


  • 150 grams Fresh or defrosted Blueberries
  • 100 grams White Chocolate Chips
  • 200 grams Plain White or whole meal flour
  • 140 grams Caster Sugar
  • 1 teaspoon Bicarbonate of Soda
  • 100 ml Yogurt or crème fraiche
  • 2 large eggs
  • 140grams melted Butter
  • 1 teaspoon Vanilla Extract


  • Preheat the oven 190°c or 375F. Line and grease a 12-hole muffin tin.
  • In a large mixing bowl, add the flour, caster sugar, and bicarbonate of soda and mix well together. Keep this mixture aside and pick up a jug for the wet ingredients. In the jug, mix the eggs, yogurt, melted butter, and vanilla extract.
  • Carefully add the wet ingredients into the flour and mix gently while ensuring not to overmix. It doesn’t matter if the mixture is a little lumpy. Fold in the white chocolate chips and blueberries, and divide the muffin batter into the 12 cases of the pan. Place the pan in the preheated oven and let it back for 17-20 minutes until golden.
  • The muffins can be eaten while still warm (there’s nothing like a warm muffin), or they can be cooled and stored in an airtight tin.
  • Best served with creamy custard or honeycomb ice cream.

Blueberry White Chocolate Cookies

Whether you’re searching for a simple dessert for your guests or a quick fix for your sweet appetite, these Blueberry White Chocolate Cookies are set to become your new go-to dessert. They’re soft in the middle, crispy on the edges, and bursting with melt-in-your-mouth flavor. Frozen blueberries give these cookies their beautiful purple hue and also make this cookie recipe refreshingly fruity.


  • 1⁄3 cup frozen blueberries
  • 1⁄2 cup white chocolate chips
  • 1 cup all-purpose flour
  • 1⁄8 teaspoon salt
  • 1⁄2 teaspoon baking powder
  • 1⁄3 cup softened butter
  • 1⁄3 cup granulated sugar (keep a little extra on the side)


  • Preheat the oven to 400 degrees Fahrenheit.
  • Combine the flour, salt, and baking powder in a small mixing dish. Thaw the frozen blueberries in the microwave or on the stove till they are mushy and jammy. If you’re using the microwave, set it to high for 25 seconds. On medium heat, it should take around 2 minutes on the stovetop. Allow the blueberries to cool for about 3 minutes before serving.
  • While the blueberries are cooling, beat together the butter and sugar with an electric or stand mixer until the mixture is frothy and visibly lighter in color. Combine the blueberries with the sugar and butter in a high-powered mixer. Make sure the blueberries are pureéd and properly incorporated with the butter and sugar by mashing them into the mixture. The color of the combination should be a deep purple.
  • To make a dough, gradually incorporate the dry components into the wet ingredients. In a separate bowl, combine the white chocolate chips. Before shaping the dough into 12 balls, place it in the freezer for 30 minutes. Bake for 10-12 minutes, or until the cookies’ edges are golden brown.
  • Allow to cool for 5-10 minutes on a cooling rack.

Blueberry White Chocolate Scones

Scones with blueberries and white chocolate are a simple rustic delight. These cakey scones pair perfectly with fresh blueberries and caramelized white chocolate! This recipe has a high moisture level, resulting in a soft, cakey scone. Fresh or frozen blueberries, and a chopped white chocolate bar or white chocolate chips, can be used to make the scones.


  • 1 cup blueberries
  • ½ cup white chocolate chips
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup butter, room temperature
  • ¾ cup heavy cream + 2 tablespoons for brushing the scones
  • 1 egg
  • Coarse sugar for garnish (optional)


  • In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. Cut the butter into small pieces and add to the flour mixture. Toss the butter in the flour together to coat it, and using your fingertips, rub the butter into the flour until the mixture is coarse and crumbly.
  • In a mixing bowl, combine the blueberries and white chocolate until they are uniformly distributed. Place the flour and berries in a freezer-safe bowl for 30 minutes. Line a baking tray with parchment paper and preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • Combine the heavy cream and egg in a mixing bowl. Pour the cream into a well in the middle of the frozen flour mixture. Gently knead the dough until the majority of the dry flour has been absorbed.
  • Dust a work surface with flour and roll out the dough onto it. Gently shape the dough into an 8-inch diameter disc that is about 1-inch thick with your hands. If desired, smooth the sides of the dough after it has been molded.
  • Place each scone on the prepared baking sheet after slicing the dough into eight wedges. Because the scones will rise and spread during baking, space them as evenly as possible. Brush the tops and sides of each scone with heavy cream and, if desired, a dusting of coarse sugar.
  • Bake at 350°F (180°C) for 20-25 minutes, or until the scones and white chocolate are lightly brown. Allow to cool for 20 minutes on a rack before serving. Warm before serving.


Blueberries and white chocolate pair well together, giving a perfect balance of flavors. Moreover, the slightly grainy texture of blueberries goes great with the smooth texture of white chocolate, giving you a taste of heaven in your mouth.  We hope that the recipes listed above help you enjoy the fantastic combination of these two wonderful ingredients in the best possible way.

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