Blueberry Muffin Fudge – Alright, let’s set the scene. It’s a rainy Saturday, and I’m staring at a bowl of blueberries that are just on the verge of going from perfect to “meh.” My first thought? Muffins, of course. But then I remembered: muffins are predictable. Delicious, sure, but also expected. So, I decided to get creative.
I’ve always loved the soft, chewy texture of fudge, and I thought, What if I give it a fruity twist? Something that still feels comforting, like a muffin, but with a little extra pizzazz. That’s how this Blueberry Muffin Fudge came to life. It was one of those “throw stuff together and hope for the best” situations, and honestly, I wasn’t sure it’d work. But oh my goodness, when I tasted the final product, I knew I was onto something.
The sweet, creamy fudge combined with bursts of juicy blueberries and a crunchy oatmeal topping? It’s like the best parts of a muffin and fudge had a love child. And let me tell you, it’s now my go-to for when I want to impress people without breaking a sweat. Plus, those blue and purple swirls? Total showstoppers.
Why You’ll Love This Blueberry Muffin Fudge Recipe?
- Muffin nostalgia: It’s everything you love about a blueberry muffin but in dessert form.
- Texture explosion: Creamy fudge, juicy blueberries, and a crunchy oatmeal topping—need I say more?
- Easy but fancy: This recipe is simple enough for beginners but looks like it came from a high-end bakery.
- Customizable: Love raspberries? Prefer dark chocolate? You can totally make it your own.
Ingredient Notes:
Here’s why each ingredient is a little slice of magic in this recipe:
- Butter: Makes the base rich and smooth, like velvet in dessert form.
- Flour: Microwaving it ensures it’s safe to eat while giving the fudge a cookie-dough-like vibe.
- White chocolate: The creamy backbone of the fudge that pairs perfectly with fruity flavors.
- Sweetened condensed milk: The secret ingredient that makes fudge impossibly smooth.
- Blueberries: Fresh, juicy bursts of natural sweetness that take this fudge to the next level.
- Oatmeal topping: Crunchy, golden, and the perfect nod to classic muffin crumble tops.
Pro Tip: Use fresh blueberries if you can—they hold their shape better and don’t add extra moisture. But if frozen is all you’ve got, just pat them dry before tossing them in.
How To Make Blueberry Muffin Fudge?
Making Blueberry Muffin Fudge might sound fancy, but I promise it’s easier than it looks. Here’s how to do it:
- Prep your pan:
Start by lining a 9×9-inch pan with parchment paper. If you’ve ever tried to pry fudge out of a pan without lining it first…well, you know why this step is important. - Mix the base:
In a mixing bowl, cream the butter, sugar, and vanilla together until smooth. A hand mixer works great here—plus, it gives your arms a break. - Microwave the flour:
Heat the flour in a microwave-safe bowl for 1 minute. Stir, then heat for another 15 seconds. This step is all about food safety and getting that perfect texture. - Combine the wet and dry:
Add the microwaved flour to your butter mixture and mix until everything’s combined. In another bowl, melt the sweetened condensed milk and white chocolate together in 15-second bursts in the microwave. Stir until it’s smooth and dreamy, then mix it into your butter-flour combo. - Swirl in the blueberries:
Fold in the blueberries gently—you don’t want to squish them. Add a few drops of blue and purple food coloring for those gorgeous swirls, but go easy. Less is more when it comes to swirling. - Chill the fudge:
Pour the mixture into your prepared pan and smooth it out. Pop it in the fridge overnight. Yes, waiting is hard, but trust me, it’s worth it. - Make the oatmeal topping:
Mix the oatmeal, brown sugar, vanilla, and honey in a bowl. Spread it onto a parchment-lined baking sheet and bake at 400°F for about 10 minutes, stirring a couple of times so it doesn’t burn. Let it cool—it’ll crisp up as it sits. - Assemble and enjoy:
Once the fudge is set, cut it into squares. Sprinkle the oatmeal topping and a few fresh blueberries on top. And just like that, you’ve got a dessert masterpiece.
Storage Options:
- Refrigerator: Store the fudge in an airtight container for up to a week. Keep the topping separate until serving so it stays crunchy.
- Freezer: Wrap individual pieces in plastic wrap and freeze in a container for up to three months. Thaw in the fridge overnight.
- Room temperature: While best served chilled, it can sit out for a few hours if needed—just keep the topping fresh.
Variations and Substitutions:
Feeling adventurous? Here are a few ways to make this recipe your own:
Want To Save This Recipe?
- Berry swap: Raspberries or blackberries would be equally delicious.
- Chocolate twist: Try dark or milk chocolate instead of white chocolate for a richer flavor.
- Nutty addition: Sprinkle chopped almonds or pecans into the oatmeal topping for extra crunch.
- Dye-free: Skip the food coloring for a natural look.
What to Serve with Blueberry Muffin Fudge?
This fudge is amazing on its own, but it’s even better paired with:
- Coffee or tea: The perfect balance to the fudge’s sweetness.
- Vanilla ice cream: Turn it into a plated dessert with a scoop of ice cream on the side.
- Yogurt parfaits: Use small pieces as a topping for a breakfast-inspired twist.
Frequently Asked Questions:
Can I use frozen blueberries?
Yes, but fresh is better. Frozen ones can add extra moisture, so just pat them dry before using.
Do I really need to use food coloring?
Nope! It’s totally optional. The fudge tastes just as amazing without it—it’s just a fun touch.
How far in advance can I make this?
You can make it up to three days ahead, and it actually gets better as the flavors meld together.
So, what do you think? Ready to make your own Blueberry Muffin Fudge? It’s one of those desserts that feels a little fancy but is secretly super easy. Let me know if you try it—I’d love to hear how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Blueberry Muffin Fudge
Ingredients
For the Fudge:
- 1 stick butter softened
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup fresh blueberries rinsed and dried; reserve additional for topping
- 1 can 14 oz sweetened condensed milk
- 2 cups white chocolate melted
- 1 teaspoon blue food coloring gel optional
- 1 teaspoon purple food coloring gel optional
For the Topping:
- 1 cup oatmeal
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 3 teaspoons honey
Instructions
Prepare the Pan:
- Line the bottom of a 9x9-inch square baking pan with parchment paper, ensuring the edges are covered for easy removal. Set aside.
Create the Fudge Base:
- In a large mixing bowl, combine the softened butter, granulated sugar, and vanilla extract. Use an electric mixer to blend until smooth and well-combined.
Prepare the Flour:
- Place the flour in a microwave-safe bowl and heat it in the microwave for 1 minute. Stir carefully, as it will be hot. Microwave for an additional 15 seconds and stir again. Allow it to cool slightly before use.
Incorporate the Flour:
- Add the microwaved flour and salt to the butter mixture. Blend thoroughly with the mixer until a cohesive dough forms.
Melt the White Chocolate:
- In a separate microwave-safe bowl, combine the sweetened condensed milk and white chocolate. Melt the mixture in 15-second intervals, stirring well between each interval, until smooth and creamy.
Combine Ingredients:
- Gradually pour the melted white chocolate mixture into the butter and flour mixture. Use a spatula to scrape down the sides of the bowl and ensure thorough blending.
Add Blueberries and Colors:
- Gently fold in the fresh blueberries. If using food coloring gels, add the blue gel first and swirl lightly. Repeat the process with the purple gel, taking care not to overmix to preserve the swirled effect.
Set the Fudge:
- Transfer the fudge mixture into the prepared baking pan, spreading it evenly with a spatula or the back of a spoon. Refrigerate the pan overnight for optimal firmness.
Prepare the Oatmeal Topping:
- Preheat the oven to 400°F (200°C). Line a cookie sheet with parchment paper. In a mixing bowl, combine the oatmeal, brown sugar, vanilla extract, and honey. Stir until the mixture is well-blended. Spread the mixture evenly on the prepared sheet.
Bake the Topping:
- Bake the oatmeal mixture for approximately 10 minutes, stirring occasionally to prevent burning. Remove it from the oven when golden brown, and allow it to cool completely.
Assemble the Fudge:
- Once the fudge has set, remove it from the refrigerator and cut it into 2x2-inch squares. Sprinkle the cooled oatmeal topping over each square and garnish with fresh blueberries for presentation.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
