If you’re craving a dessert that tastes like your favorite bakery treat but with a fantastically fudgy twist, Blueberry Muffin Fudge is about to become your new go-to recipe. This melt-in-your-mouth creation captures the soul of a classic blueberry muffin—sweet, fruity, and just the right balance of creamy and crumbly—in every bite-sized square. With the all-star team of white chocolate, condensed milk, and actual blueberry muffin crumbs, you get a dessert that’s impossibly easy yet impressive enough for any occasion.
Ingredients You’ll Need
With only a handful of ingredients, every single one in this recipe truly shines! These pantry-ready items join forces to create an irresistible fudge that’s bursting with flavor, color, and that signature blueberry muffin essence.
- White chocolate chips: These give the fudge its creamy, melt-in-your-mouth base and sweet vanilla flavor.
- Sweetened condensed milk: The perfect fudge thickener, providing richness and a luscious texture that holds everything together.
- Vanilla extract: Adds a comforting, warm aroma that mimics the bakery vibes of classic muffins.
- Dried blueberries: Packed with concentrated blueberry punch and chewy texture, they dot the fudge with berry goodness.
- Crushed blueberry muffin crumbs (or crumbled baked muffins): The charming “muffin” twist, adding contrast and nostalgic flavor.
- Salt: Just a pinch enhances sweetness and makes all the other flavors pop.
How to Make Blueberry Muffin Fudge
Step 1: Prepare Your Pan
Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on the sides so you can easily lift out the fudge later. This little trick saves you from sticky situations and keeps your fudge squares looking pristine.
Step 2: Melt the Chocolate and Milk
Combine the white chocolate chips and the entire can of sweetened condensed milk in a medium saucepan set over low heat. Stir constantly and patiently—this is where your fudge gets its silky-smooth foundation. Keep stirring until the mixture is perfectly melted and lump-free.
Step 3: Flavor and Mix
Take the saucepan off the heat and immediately stir in the vanilla extract and a pinch of salt. Add the dried blueberries and half of your crushed blueberry muffin crumbs. Gently fold everything together, making sure the berries and crumbs are evenly distributed throughout the fudge base.
Step 4: Assemble and Set
Pour the luscious mixture into your prepared pan and spread it out evenly with a spatula. Sprinkle the remaining muffin crumbs on top, pressing them lightly into the fudge so they stick. Pop the pan into the fridge and let the fudge chill for at least 2 to 3 hours, or until completely set and easy to slice.
Step 5: Slice and Enjoy
Use those handy parchment overhangs to lift the fudge slab out of the pan. Place it on a cutting board and slice into small, decadent squares. Now you’re ready to treat yourself—and anyone lucky enough to be nearby—to the magic of Blueberry Muffin Fudge!
How to Serve Blueberry Muffin Fudge
Garnishes
To make your fudge squares look especially tempting, sprinkle a few extra dried blueberries over the top or dust with a pretty cloud of powdered sugar right before serving. A few fresh blueberries can also add lovely color and a burst of juiciness.
Side Dishes
Pair Blueberry Muffin Fudge with a cup of hot coffee, tea, or a glass of cold milk for an afternoon pick-me-up. It also makes a dreamy companion to a scoop of vanilla ice cream or a big bowl of fresh berries.
Creative Ways to Present
For party-ready presentation, arrange the fudge on a vintage cake stand or tiered dessert tray with colorful cupcake liners. You could also wrap individual squares in parchment or wax paper for a homemade gift that’s as adorable as it is delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Muffin Fudge in an airtight container in the fridge. Keeping it chilled ensures that the texture stays dense and creamy, and the muffin crumbs remain just a touch crumbly instead of soggy. It’ll taste fresh for up to a week!
Freezing
If you’re planning ahead or want to make a bigger batch for later, this fudge freezes beautifully. Simply wrap the fudge squares individually, then pop them in a zip-top bag or airtight container. They’ll keep in the freezer for up to 2 months—just remember to thaw overnight in the fridge before serving.
Reheating
It’s best to enjoy Blueberry Muffin Fudge chilled or at room temperature, so there’s no need to reheat. If you do want to soften a piece straight from the fridge, just let it sit on the counter for 10-15 minutes for the ideal creamy bite.
FAQs
Can I use fresh blueberries instead of dried?
Fresh blueberries release much more moisture than dried ones and can make your fudge soggy. For best results, stick with dried blueberries, which add flavor and texture without compromising the structure.
What’s the best way to make muffin crumbs?
If you don’t have leftover blueberry muffins, grab a couple from your favorite bakery or bake a quick batch at home. Once cooled, crumble them by hand or pulse in a food processor to get that perfect mix of large and small crumbs.
Is it possible to make this fudge vegan?
Yes, you can try using dairy-free white chocolate chips and sweetened condensed coconut milk for a vegan version. Just make sure the muffins and other ingredients are plant-based as well!
How do I make my fudge even bluer and fruitier?
For a stronger blueberry punch, stir in 1/4 teaspoon of blueberry extract with the vanilla. You can also use blueberry-flavored muffins for the crumbs to really double down on the berry flavor. A tiny drop of natural blue food coloring works too if you want a more vibrant hue.
Can I double the recipe for a crowd?
Absolutely! Just use a 9×13-inch pan, double each ingredient, and follow the same method. You may need a little more time for the fudge to set in the fridge since a larger batch holds more warmth.
Final Thoughts
I can’t think of a happier treat than a platter of homemade Blueberry Muffin Fudge. With its dreamy texture and nostalgic flavor, it’s the kind of bite-sized sweet that’s both comforting and a little bit magical. Give it a try—you’ll never look at blueberry muffins the same way again!
Print
Blueberry Muffin Fudge Recipe
- Total Time: 15 minutes plus chilling
- Yield: 25 small squares 1x
- Diet: Vegetarian
Description
Indulge in the delightful fusion of blueberry muffins and creamy fudge with this easy-to-make Blueberry Muffin Fudge. It’s a sweet treat that captures the essence of blueberry muffins in every bite.
Ingredients
For the Fudge:
- 2 cups white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- Pinch of salt
For the Topping:
- ½ cup dried blueberries
- ½ cup crushed blueberry muffin crumbs (or crumbled baked muffins)
Instructions
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, leaving some overhang.
- Melt the Ingredients: In a saucepan over low heat, melt white chocolate chips and sweetened condensed milk until smooth.
- Combine and Pour: Stir in vanilla, salt, dried blueberries, and half of the muffin crumbs. Pour into the pan.
- Add Topping: Sprinkle remaining muffin crumbs on top and press gently.
- Chill: Refrigerate for 2–3 hours until set. Cut into squares and enjoy!
Notes
- For a stronger blueberry taste, consider adding ¼ tsp of blueberry extract.
- Store fudge in the fridge in an airtight container for up to a week or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 130 kcal
- Sugar: 15 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 5 mg
