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Blueberry Muffin Fudge

Creamy white chocolate fudge swirled with fresh blueberries and topped with a crunchy oat streusel. Tastes just like your favorite muffin in fudge form.

Ingredients

Scale
  • 1/2 cup butter, softened.
  • 1 cup sugar.
  • 1 cup flour.
  • 1 teaspoon salt.
  • 1 cup fresh blueberries, plus extra for topping.
  • 14 oz sweetened condensed milk.
  • 2 cups white chocolate, melted.
  • 1 teaspoon blue food coloring gel.
  • 1 teaspoon purple food coloring gel.
  • 1 cup oatmeal.
  • 1/2 cup brown sugar.
  • 1 teaspoon vanilla extract.
  • 1 tablespoon honey.

Instructions

  1. Line 9×9 inch pan with parchment paper.
  2. Beat butter and sugar until smooth in stand mixer.
  3. Microwave flour 1 minute, stir, then 15 seconds more. Add to butter mixture.
  4. Microwave condensed milk and white chocolate in 15-second bursts until smooth.
  5. Mix chocolate mixture into butter mixture. Add blueberries.
  6. Add food colorings one at a time, mixing just once around bowl for each.
  7. Mix oats, brown sugar, vanilla and honey. Bake at 400°F for 10 minutes, stirring occasionally.
  8. Pour fudge in pan, refrigerate overnight. Cut and top with oat mixture and fresh berries.

Notes

Don’t overmix colors or swirl effect will be lost.
Heat flour for food safety.
Watch oat topping closely to prevent burning.

  • Author: Chef Stella

Nutrition

  • Calories: 280
  • Fat: 15 g
  • Carbohydrates: 35 g
  • Protein: 4 g