If you’ve ever wished you could eat your favorite bakery muffin in a melt-in-your-mouth, creamy square, Blueberry Muffin Fudge is about to become your newest dessert obsession. It magically transforms muffin flavors and juicy berries into a smooth, no-bake treat that’s ready to steal the show at any potluck, snack break, or just because you deserve something wonderful. The crackly muffin crumb topper makes every bite a nostalgic delight, while the bursts of blueberry and silky white chocolate finish things with pure joy.

Blueberry Muffin Fudge Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things deliciously simple, with each ingredient playing an important role—whether it’s creating a luscious texture, adding a fruity punch, or giving that iconic muffin-y crumble. Here’s what brings the Blueberry Muffin Fudge to life:

White chocolate chips: These form the silky base, bringing sweetness and richness with every bite.
Sweetened condensed milk: Makes everything extra creamy and gives the fudge its absolutely dreamy texture.
Vanilla extract: Adds warmth and enhances both the blueberry and muffin flavors—use a good quality extract for best results.
Dried blueberries: Bring chewy, intense berry flavor throughout your fudge; you can also try freeze-dried for an extra boost.
Crushed blueberry muffin crumbs: The secret weapon! These add a nostalgic muffin taste and a delightful, soft crunch on top.
Salt: Just a pinch helps balance all the sweet, intensifying everything you love about this fudge.

How to Make Blueberry Muffin Fudge

Step 1: Prepare Your Pan

Start by lining an 8×8-inch baking pan with parchment paper, leaving a little overhang so the fudge pops out easily later. This single step will make slicing and serving neat, professional-looking squares a breeze—no sticking or crumbly edges to worry about!

Step 2: Melt the Chocolate and Milk

In a medium saucepan over low heat, combine the white chocolate chips and sweetened condensed milk. Stir gently and constantly; the chocolate will melt smoothly into the milk and become glossy and thick. Be patient, and don’t crank the heat—it’s all about that silken texture!

Step 3: Flavor It Up

Take the pan off the heat, then stir in the vanilla extract and salt. This tiny tweak transforms the base and makes the sweet, creamy notes pop. Want a stronger blueberry punch? Add a drop or two of blueberry extract along with the vanilla for an extra fruity boost!

Step 4: Add Blueberries and Muffin Crumbs

Gently fold in the dried blueberries and half of your crushed blueberry muffin crumbs. Fold just until everything is evenly mixed—a little restraint here will ensure the berries stay plump and the crumbs dot every piece instead of dissolving completely.

Step 5: Assemble and Chill

Pour the fudge mixture into your prepared pan and smooth the top with a spatula. Sprinkle the remaining muffin crumbs evenly over the fudge, pressing them in gently so they hug the surface but don’t vanish. Now, let the pan chill in the refrigerator for at least three hours (or overnight for a firmer result) until fully set and sliceable.

How to Serve Blueberry Muffin Fudge

Garnishes

To really wow at first glance, try dusting your fudge squares with a pinch of powdered sugar, a few extra dried blueberries, or even a swirl of melted white chocolate. A little lemon zest on top is fresh and stunning—perfect for brightening the look and flavor of each piece.

Side Dishes

Blueberry Muffin Fudge pairs wonderfully with a cup of hot coffee, tea, or ice-cold milk. For a party table, nestle squares between fresh fruit platters and savory snacks. If you’re feeling extra decadent, serve it with a scoop of vanilla ice cream for a fabulous dessert duo.

Creative Ways to Present

This treat is so easy to make your own! Cut the fudge into mini cubes and thread them with fresh blueberries on skewers for a colorful dessert kebab. Pack squares in cute paper cups for grab-and-go snacks, or tuck them into bakery boxes as the ultimate homemade gift.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Blueberry Muffin Fudge in an airtight container in the fridge. It will stay fresh and delicious for up to one week—just make sure to layer parchment paper between the pieces if you’re stacking them, so they don’t stick together.

Freezing

If you want to keep your fudge for longer, you’re in luck! Freeze it in a tightly-sealed container (again, with parchment between layers) for up to three months. Thaw overnight in the refrigerator, and the texture will be just as creamy as the first day.

Reheating

You don’t actually need to reheat Blueberry Muffin Fudge, as it’s designed to be enjoyed cold and creamy. If you like it on the softer side, simply let it rest at room temperature for a few minutes before serving.

FAQs

Can I use fresh blueberries instead of dried?

Fresh blueberries release extra moisture, which can affect the texture of the fudge and make it soggy. Stick with dried or freeze-dried berries for the best results.

What’s the best way to crush the muffin for the crumbs?

Make sure your muffin is completely cool and dry—then simply crumble it with your fingers, or use a food processor to pulse it into fine crumbs for more even topping.

Is there a way to make Blueberry Muffin Fudge dairy-free?

You can experiment by using dairy-free white chocolate and a vegan condensed milk alternative. The texture will be slightly different, but you’ll still get that muffin-inspired delight!

Do I really need to chill it for three hours?

Yep, letting it chill ensures your fudge sets up nice and firm so you can slice perfect squares. If you’re in a hurry, popping the pan in the freezer can shave off a bit of time, but don’t skip this step!

Can I use other muffin flavors for the crumbs?

Absolutely! Swap in lemon, raspberry, or even chocolate muffin crumbs for a fun twist—just make sure they’re baked and cooled, and flavor combinations are endless.

Final Thoughts

Once you’ve tried a batch of Blueberry Muffin Fudge, you’ll see how this charming treat brings together everything you love about breakfast and dessert in one creamy bite. It’s the perfect excuse to bake (or buy) an extra muffin and turn simple ingredients into something truly extraordinary. If you’re craving a fun kitchen project or a showstopping sweet for your next gathering, you absolutely have to give Blueberry Muffin Fudge a place at your table!

Blueberry Muffin Fudge Recipe

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4.6 from 25 reviews

Author: admin
Total Time: 3 hours 15 minutes
Yield: 16 pieces 1x
Diet: Vegetarian

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Description

Indulge in the delightful fusion of blueberry muffins and creamy white chocolate with this easy-to-make Blueberry Muffin Fudge. Perfect for satisfying your sweet cravings!

Ingredients

Scale

White Chocolate Fudge:

2 cups white chocolate chips
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Blueberry Mix-ins:

1/2 cup dried blueberries
1/2 cup crushed blueberry muffin crumbs (from baked and cooled muffins)

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Instructions

Prepare the White Chocolate Fudge: Line an 8×8-inch pan with parchment paper. Melt white chocolate chips and sweetened condensed milk in a saucepan over low heat until smooth. Stir in vanilla extract and salt.
Mix in Blueberries and Muffin Crumbs: Fold in dried blueberries and half of the muffin crumbs. Pour into the pan and sprinkle remaining crumbs on top.
Chill and Serve: Refrigerate for at least 3 hours. Cut into squares and enjoy!