Description
Blueberry Muffin Fudge combines the rich, creamy sweetness of white chocolate fudge with the fresh burst of blueberries and the nostalgic crunch of a baked oatmeal topping. This dessert is a delightful fusion of flavors and textures, perfect for a sweet treat that evokes the taste of blueberry muffins in a decadent fudge form. The fudge sets overnight, making it an easy make-ahead dessert, topped with a crisp, golden oatmeal crumble for added texture and flavor.
Ingredients
Scale
Fudge Base
- ½ cup butter
- 1 cup sugar
- 1 cup flour (microwaved)
- 1 tsp salt
- 1 cup fresh blueberries
- 1 can (14 oz) sweetened condensed milk
- 2 cups white chocolate, melted
- 1 tsp blue food coloring gel
- 1 tsp purple food coloring gel
- 1 tsp vanilla extract
Topping
- 1 cup oatmeal
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 tbsp honey
- Extra blueberries for garnish
Instructions
- Prepare the Fudge Base: Line a 9×9 inch pan with parchment paper to ensure easy removal of the fudge once set. This will prevent sticking and keep the fudge intact when cutting.
- Mix Butter, Sugar and Vanilla: In a mixer, blend the ½ cup of butter, 1 cup sugar, and 1 tsp vanilla extract together until smooth and creamy, creating a sweet, well-incorporated base.
- Add Flour and Salt: Incorporate the microwaved flour (which is likely gently heated for better texture) and 1 tsp salt into the mixture and blend well to combine all the dry ingredients evenly into the creamy base.
- Melt White Chocolate with Condensed Milk: Gently melt the 2 cups white chocolate together with the 14 oz can of sweetened condensed milk over a low heat or double boiler. Stir continuously until smooth and fully combined.
- Combine Melted Chocolate with Flour Mixture: Pour the melted white chocolate and condensed milk mixture into the bowl with the flour mixture. Stir thoroughly to create a smooth, luscious fudge batter.
- Fold in Blueberries and Food Coloring: Gently fold in the 1 cup fresh blueberries along with 1 tsp blue and 1 tsp purple food coloring gel to enhance the fudge’s blueberry muffin appearance and flavor.
- Set the Fudge: Pour the fudge mixture into the prepared pan and spread it evenly. Refrigerate it overnight, about 8 hours, so the fudge can fully set and develop a rich, firm texture.
- Preheat Oven for Topping: Set your oven to 400°F (200°C) to prepare for baking the oatmeal topping.
- Prepare Oatmeal Topping: In a mixing bowl, combine 1 cup oatmeal, ½ cup brown sugar, 1 tsp vanilla extract, and 1 tbsp honey. Mix until well blended.
- Bake Topping: Spread the oatmeal mixture evenly on a baking sheet. Bake in the preheated oven for 10 minutes, stirring occasionally to prevent burning and ensure even cooking, until golden and crisp.
- Assemble and Serve: Once the fudge is fully set and removed from the refrigerator, cut it into 16 squares. Sprinkle the warm baked oatmeal topping over the fudge pieces along with extra fresh blueberries for added texture and a fresh burst of flavor before serving.
Notes
- Microwaving the flour helps to remove moisture and can improve the texture of the fudge, so be sure to do this step before mixing.
- For best results, use fresh blueberries to maintain the bright, natural flavor and texture inside the fudge.
- The food coloring is optional but adds a fun, vibrant look that mimics blueberry muffins.
- The fudge needs to chill overnight to set properly; do not skip this refrigeration time.
- Use parchment paper in the pan to make removal easier and ensure clean fudge squares.
- The baked oatmeal topping adds a crunchy contrast but can be substituted with a simple crumb topping if desired.
