If you love the classic flavor of blueberry muffins and the creamy decadence of homemade fudge, you’re about to discover your new favorite treat: Blueberry Muffin Fudge. This delightful confection fuses the best of both worlds — bursts of sweet-tart blueberry, buttery vanilla richness, and the nostalgic comfort of muffin crumbles, all wrapped up in a smooth, melt-in-your-mouth fudge. Perfect for sharing (or not!), gifting, or simply indulging with your favorite cup of coffee, this recipe brings a playful twist to traditional fudge that you’ll want to make again and again.
Ingredients You’ll Need
What makes Blueberry Muffin Fudge so magical? It’s all about the simple, everyday ingredients that, when combined, become something extraordinary. Each element brings its own unique taste, texture, or pop of color — and you might be surprised at just how easy it is to find everything you need!
- White chocolate chips: These form the creamy, sweet base of the fudge and melt to a perfectly smooth consistency.
- Sweetened condensed milk: Adds rich sweetness and that signature fudgy texture, ensuring every bite is melt-in-your-mouth soft.
- Dried blueberries: Packs in concentrated berry flavor and a chewy texture that pops in every bite.
- Vanilla extract: Enhances the overall flavor, giving the fudge that classic bakery-style aroma and warmth.
- Almond extract (optional): A touch of almond adds a subtle nutty depth that pairs beautifully with blueberries.
- Crushed blueberry muffin pieces: The star mix-in! Use leftover or day-old muffins for the best crumbly texture and authentic muffin taste.
- Unsalted butter: Adds richness, helps the chocolate melt smoothly, and brings everything together.
- Pinch of salt: Just a little lifts all the sweet flavors and balances the fudge perfectly.
How to Make Blueberry Muffin Fudge
Step 1: Prepare Your Pan
Line an 8×8-inch square pan with parchment paper, making sure to leave some overhang on the sides. This simple step makes removing and cutting your Blueberry Muffin Fudge a total breeze later on, and cleanup is a snap!
Step 2: Melt the Fudge Base
In a medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and butter. Stir constantly with a silicone spatula or wooden spoon until everything is melted and silky smooth. Keep the heat low to avoid scorching the chocolate — patience pays off here for that luscious, creamy texture!
Step 3: Add Flavors and Salt
Remove the saucepan from the heat. Now, stir in the vanilla extract, almond extract (if you’re using it), and a pinch of salt. This is when the kitchen starts to fill with the warm, bakery-like aroma that makes everyone come running.
Step 4: Fold in Blueberries and Muffin Pieces
Gently fold in the dried blueberries and crushed blueberry muffin pieces. Take your time with this step — you want to distribute those bursts of berry and muffin goodness evenly, without over-mixing and crushing them to bits.
Step 5: Pour and Chill
Pour the fudge mixture into your prepared pan, smoothing the top with a spatula. For an extra-special touch, sprinkle a few more crushed muffin crumbs or drizzle a little melted white chocolate over the top. Pop the pan in the refrigerator and let it chill for at least three hours, or until the fudge is firm and easy to cut.
Step 6: Slice and Enjoy
Once the Blueberry Muffin Fudge is set, lift it out of the pan using the parchment paper. Cut into squares — aim for about 25 bite-sized pieces. Each square is a little celebration of creamy, fruity, muffin-inspired bliss!
How to Serve Blueberry Muffin Fudge
Garnishes
Dress up your fudge squares with a sprinkle of extra blueberry muffin crumbs, a delicate dusting of powdered sugar, or a fine drizzle of melted white chocolate. If you’re feeling fancy, a few extra dried blueberries on top add a gorgeous pop of color and hint at the deliciousness inside.
Side Dishes
This fudge is rich and sweet, so it pairs beautifully with a cup of hot coffee, a frosty glass of milk, or even a tart lemon tea to balance the flavors. For a dessert platter, try serving it alongside fresh berries or a scoop of vanilla ice cream — pure heaven!
Creative Ways to Present
Blueberry Muffin Fudge is perfect for gifting! Try wrapping individual pieces in wax paper, packing them into a mason jar, or arranging them in a pretty box for a homemade treat that’s sure to impress. For parties, stack the squares on a cake stand or arrange them in a checkerboard pattern with other flavored fudges for a colorful dessert spread.
Make Ahead and Storage
Storing Leftovers
Keep your Blueberry Muffin Fudge fresh by storing it in an airtight container in the refrigerator. The fudge stays soft and flavorful for up to a week, and the muffin pieces retain their delightful crumbly texture.
Freezing
Yes, you can freeze Blueberry Muffin Fudge! Wrap each piece individually in plastic wrap and pop them in a freezer-safe bag or container. They’ll keep beautifully for up to two months — just thaw in the fridge overnight before serving.
Reheating
Fudge is best enjoyed cold or at room temperature. If you prefer it a bit softer, let it sit at room temperature for about 10–15 minutes before eating. There’s no need to microwave or heat it up, as that can affect the texture.
FAQs
Can I use fresh blueberries instead of dried?
Fresh blueberries aren’t recommended for this recipe, as they can add too much moisture and make the fudge soggy. Dried blueberries pack a punch of flavor without compromising texture, so stick with those for the best results.
What can I use if I don’t have blueberry muffins?
If you don’t have blueberry muffins on hand, you can use plain vanilla muffins or pound cake and add a few extra dried blueberries for flavor. The key is to have that cake-like crumb mixed in for that signature Blueberry Muffin Fudge taste.
Is it possible to make this fudge dairy free?
Absolutely! Swap the white chocolate chips and condensed milk for dairy-free alternatives (available in many specialty stores), and use a plant-based butter. The texture and flavor will be slightly different but still delicious.
Can I double the recipe for a crowd?
Yes, this recipe doubles easily! Just use a 9×13-inch pan and keep an eye on the chilling time — you might need to add an extra hour to ensure the fudge sets up perfectly.
Why didn’t my fudge set properly?
If your fudge turned out too soft, it may not have been chilled long enough or the ratio of liquid to chocolate was off. Make sure to use the exact measurements and allow plenty of time in the fridge for the fudge to firm up before slicing.
Final Thoughts
Blueberry Muffin Fudge is the kind of playful, crowd-pleasing treat that feels right at home at brunch, a potluck, or your next cozy night in. It’s easy to make, endlessly customizable, and always met with smiles. Give it a try — one bite and you’ll see why it’s bound to become a beloved favorite in your dessert lineup!
Print
Blueberry Muffin Fudge Recipe
- Total Time: 3 hours 20 minutes
- Yield: 25 pieces 1x
- Diet: Vegetarian
Description
Delight in the rich and creamy Blueberry Muffin Fudge, a no-bake treat that combines the sweetness of white chocolate with bursts of dried blueberries and crunchy blueberry muffin pieces. Perfect for a quick and easy dessert, this fudge offers a unique twist on classic flavors with its luscious texture and fruity notes.
Ingredients
Fudge Base
- 2 1/2 cups white chocolate chips
- 1/2 cup sweetened condensed milk
- 2 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- Pinch of salt
Mix-ins
- 1/3 cup dried blueberries
- 1/2 cup crushed blueberry muffin pieces (store-bought or homemade)
Instructions
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides to easily lift out the fudge later.
- Melt Ingredients: In a medium saucepan over low heat, combine the white chocolate chips, unsalted butter, and sweetened condensed milk. Stir constantly until the mixture is smooth and fully melted.
- Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract, almond extract (if using), and a pinch of salt to enhance the flavors.
- Incorporate Mix-ins: Gently fold in the dried blueberries and crushed blueberry muffin pieces, ensuring they are evenly distributed without breaking them down too much.
- Set the Fudge: Pour the mixture into the prepared pan and smooth the top with a spatula for an even finish.
- Chill: Refrigerate the fudge for at least 3 hours, or until it is firm enough to cut into squares.
- Serve and Store: Once set, lift the fudge out of the pan using the parchment overhang and cut into 25 squares. Store in an airtight container in the refrigerator to maintain freshness.
Notes
- Use day-old blueberry muffins for the best texture and flavor infusion.
- For extra flavor and decorative touch, sprinkle crushed muffin crumbs or drizzle melted white chocolate over the fudge before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 135
- Sugar: 14g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5mg
