If you’ve ever wished your favorite bakery treat could be transformed into a creamy, dreamy confection, you’re going to flip for this Blueberry Muffin Fudge! This inventive dessert takes all the cozy, fruity magic of a classic blueberry muffin and turns it into bite-sized, melt-in-your-mouth squares that taste as good as they look. With vibrant pops of blueberry, luscious white chocolate, and the subtle crunch of vanilla wafers, this fudge is as joyful to eat as it is simple to make—no oven required!
Ingredients You’ll Need
The beauty of Blueberry Muffin Fudge lies in its short list of ingredients, each chosen for how it contributes to taste, texture, or those irresistible bakery-style vibes. There’s nothing fancy here—just delicious staples coming together to create something truly special.
- Sweetened condensed milk (1 14-ounce can): Provides that ultra-creamy, thick foundation and sweet flavor fudge is known for.
- White chocolate chips (3 cups): Melts into the fudge base, giving it a rich, decadent texture and gentle vanilla undertones.
- Vanilla extract (½ teaspoon): Rounds out the flavors and enhances the fudge’s dessert-like aroma.
- Lemon zest (½ teaspoon): Adds a bright, fresh zing that makes the blueberries truly sing.
- Dried blueberries (½ cup): Chewy and intensely flavored, these bring real blueberry joy to every square.
- Crushed vanilla wafer cookies or muffin crumbs (½ cup): Lends a muffin-like bite and a hint of toasty flavor—choose your favorite for that personal twist.
- Pinch of salt: Just enough to sharpen flavors and balance the sweetness.
How to Make Blueberry Muffin Fudge
Step 1: Prepare Your Pan
Start by lining an 8×8-inch baking dish with parchment paper, letting a little hang over the sides for easy lifting later. This simple trick ensures your Blueberry Muffin Fudge pops out perfectly, with clean edges and zero sticking.
Step 2: Melt the Fudge Base
In a medium saucepan over low heat, combine the sweetened condensed milk and white chocolate chips. Stir steadily and gently—the key is patience here. Soon, you’ll have a velvety-smooth, glossy mixture that smells like sweet heaven!
Step 3: Add the Flavors
Take the saucepan off the heat. Now for the fun part! Stir in the vanilla extract, lemon zest, pinch of salt, dried blueberries, and half of your crushed cookies or muffin crumbs. Mix until everything is evenly combined and the blueberries are perfectly distributed.
Step 4: Pour and Top
Pour the fudge mixture into your lined pan and smooth the top with a spatula. Sprinkle the remaining crushed cookies evenly over the surface, then gently press them in so they become part of that irresistible topping.
Step 5: Chill Until Set
Slide the pan into your refrigerator and let the fudge chill for at least 2 to 3 hours. This is where the magic happens—it sets up beautifully so you can cut tidy, irresistible squares. Once firm, lift the fudge from the pan, slice it up, and get ready for delight!
How to Serve Blueberry Muffin Fudge
Garnishes
This fudge shines with a sprinkle of extra lemon zest or a dusting of powdered sugar for a pretty touch. If you’re feeling playful, add a few fresh blueberries on the side for a pop of color and freshness alongside each square.
Side Dishes
Pair your Blueberry Muffin Fudge with a mug of hot tea or coffee for a cozy afternoon treat. For summer parties, serve it with a scoop of lemon or blueberry sorbet to amplify those bright, fruity notes.
Creative Ways to Present
Package individual squares in pretty bakery boxes or cellophane bags for a charming gift. For brunch gatherings, stack fudge pieces on a vintage cake stand alongside miniature muffins—you’ll have everyone talking before the first bite!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Blueberry Muffin Fudge tucked away in an airtight container in the fridge. It’ll stay fresh and fabulous for up to a week—just be ready for it to disappear quickly once friends and family catch on.
Freezing
For longer storage, you can absolutely freeze this fudge! Layer the squares with parchment in an airtight, freezer-safe container. They’ll hold up beautifully for two to three months—just thaw in the fridge overnight when you’re ready to treat yourself again.
Reheating
No need to reheat! If you like your fudge super soft, leave it at room temperature for about 30 minutes before serving. Otherwise, serve it chilled for that extra-firm, decadent texture.
FAQs
Can I use fresh blueberries instead of dried?
Fresh blueberries can be a bit juicy for this recipe and might affect the texture of the fudge. Dried blueberries give the flavorful pop you want without adding extra moisture.
Is it possible to make this fudge dairy-free?
You can try a dairy-free sweetened condensed milk and dairy-free white chocolate chips—the texture might vary slightly, but the process is the same. The flavor will still be delicious!
What can I use instead of vanilla wafers?
Crushed graham crackers, digestive biscuits, or leftover muffin crumbs all work wonderfully. Just choose something with a light, mildly sweet flavor to keep the “muffin” vibe going strong.
Can I add a swirl of blueberry jam?
Absolutely! For a gorgeous burst of berry flavor, drop small spoonfuls of jam into the fudge before it sets and use a toothpick to create a pretty swirl. It’s a fun (and tasty!) twist.
How do I keep the fudge from sticking to the pan?
Lining your pan with parchment paper, leaving enough overhang on the sides, is the secret. It makes removing and slicing the fudge incredibly easy and keeps cleanup a breeze!
Final Thoughts
If you’re ready to wow a crowd or just treat yourself to something extraordinary, you’ve got to try making Blueberry Muffin Fudge. It’s a cheerful, one-of-a-kind treat that captures everything you love about blueberry muffins in an irresistibly creamy square. Dive in and savor the magic!
Print
Blueberry Muffin Fudge Recipe
- Total Time: 2 hours 15 minutes
- Yield: 25 squares 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of blueberries, white chocolate, and a hint of lemon zest with this easy-to-make Blueberry Muffin Fudge. Creamy and sweet, this no-bake dessert is perfect for satisfying your sweet tooth.
Ingredients
Fudge:
- 1 (14-ounce) can sweetened condensed milk
- 3 cups white chocolate chips
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Pinch of salt
- 1/2 cup dried blueberries
- 1/2 cup crushed vanilla wafer cookies or muffin crumbs
Instructions
- Prepare the Fudge Mixture: Line an 8×8-inch baking dish with parchment paper. In a saucepan over low heat, melt sweetened condensed milk and white chocolate chips until smooth. Stir in vanilla extract, lemon zest, salt, dried blueberries, and half of the crushed cookies.
- Set the Fudge: Pour the mixture into the prepared pan, spread evenly, and top with remaining crushed cookies. Refrigerate for 2-3 hours until firm.
- Serve: Cut into squares and enjoy chilled or at room temperature.
Notes
- Store fudge in an airtight container in the fridge for up to 1 week.
- For a variation, add a swirl of blueberry jam before chilling.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 160
- Sugar: 18g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
