Blueberry Muffin Fudge brings two old favorites together in a beautiful dessert recipe. Full of fresh blueberries and topped with honey coated oats.
Fudge is such an awesome dessert because it can be made in SO many fun ways. You can get super creative with fudge just like our White Chocolate Cherry Fudge, Cake Batter Fudge and Peanut Butter Cup Fudge.
Blueberry Muffin Fudge
This is really easy, and you can make it a day or two ahead, so it’s ready when you need to serve it. It’s sweet and silky, and a great homemade dessert.
- Brown Sugar
- Sweetened Condensed Milk
- White Chocolate
- Food Coloring
How To Make Blueberry Muffin Fudge
Start off by grabbing your mixer and combining the butter, sugar and vanilla until it’s nice and creamy.
Next, microwave your flour in a bowl and then add it to your cream mixture. (Careful! That flour comes out HOT.) Stir it until it’s well combined.
Then, melt your white chocolate with the milk in short, 15 second intervals. You don’t want the chocolate to burn.
Take that chocolate mix and add it into your mixing bowl with the other ingredients and mix.
Add the blueberries next, making sure just to slightly mix them in with one turn. Lastly comes your blue and then purple food coloring. Make sure to only turn the mixer about one turn around the bowl, otherwise, you won’t end up with the swirl color effect and it will turn out all one color.
Pour your fudge into a dish and let it set in the fridge overnight.
To make the crunchy oatmeal topping, stir together all the ingredients and spread on a pan over parchment paper. Bake it in the oven for just a few minutes and when ready, sprinkle that topping over the fudge.
Not only will everyone love this dessert, but they’ll swoon over just how pretty it is!
Blueberry Muffin Fudge
- Line the bottom of a 9 X 9 inch square pan with parchment paper, and set aside.
- In the mixing bowl of a stand mixer, mix the butter, sugar and vanilla until smooth.
- Place the flour in a microwave safe bowl, and microwave for 1 minute, then remove from microwave and stir – flour will be hot.
- Place flour back in microwave for another 15 seconds, remove and stir again.
- Add flour to mixing bowl, and blend until well combined.
- In a microwave safe bowl, add the Eagle-brand milk, and White Chocolate, and melt on 15 second intervals, until smooth and creamy. Stir well to blend.
- Pour melted milk/white chocolate into mixing bowl and blend.
- Add blueberries, and blend on low just a couple of turns.
- Add blue food coloring gel, and turn mixer on low to swirl, just one turn around the bowl.
- Add purple food coloring gel, and mix again, but just one turn around the bowl.
- Remove bowl from mixer, and pour fudge into dish.
- Spread evenly with the back of a spoon or spatula, and place the dish in the refrigerator, overnight for best results.
- While the fudge is firming up in the refrigerator, line a cookie sheet with parchment paper.
- In a bowl, place the oatmeal, brown sugar, vanilla and honey, and stir all together until well blended.
- Spread the oatmeal mixture out on the parchment paper, and place in the oven at 400 degrees for about 10 minutes. (You must watch this in the oven, or it will burn.)
- Stir the topping a couple of times while in the oven, and once it has begun to turn golden brown, remove and set aside to cool.
- Cut in 2 x 2 inch squares, sprinkle with the oatmeal topping and a few blueberries, serve and Enjoy!