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Blueberry Muffin Fudge Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 27 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Blueberry Muffin Fudge is a decadent no-bake treat that combines the creamy richness of white chocolate fudge with the fresh flavors of blueberries and a crunchy baked oatmeal topping. Perfect for dessert lovers craving a unique twist on traditional fudge, this recipe offers a delightful blend of sweet, fruity, and slightly textured elements that make every bite irresistible.

Ingredients

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

Garnish

  • Extra fresh blueberries for serving

Instructions

  1. Prepare the Fudge Base: Line a 9×9 inch pan with parchment paper to prevent sticking. This will be used to set the fudge mixture.
  2. Mix Wet Ingredients: In a mixer, blend the butter, sugar, and vanilla extract together until smooth and creamy, ensuring even distribution of ingredients.
  3. Add Dry Ingredients: Add the microwaved flour and salt to the butter mixture and mix well until fully incorporated, forming a consistent base.
  4. Melt Chocolate Mixture: Melt the white chocolate along with the sweetened condensed milk together gently. Once smooth, stir this rich molten mixture into the flour and butter blend thoroughly.
  5. Fold in Blueberries and Coloring: Carefully fold in the fresh blueberries and the blue and purple food coloring gels to evenly distribute the flavors and create the signature blueberry muffin color effect.
  6. Refrigerate Fudge: Pour the combined fudge mixture into the prepared pan, smooth the top, then refrigerate for at least 8 hours or overnight until fully set and firm.
  7. Prepare the Topping: Preheat your oven to 400°F (200°C). In a bowl, combine oatmeal, brown sugar, vanilla extract, and honey, mixing until the oatmeal is evenly coated.
  8. Bake Oatmeal Topping: Spread the oatmeal mixture evenly on a baking sheet and bake in the oven for about 10 minutes, stirring occasionally to ensure even browning and crispness.
  9. Assemble and Serve: Once the fudge is set, remove it from the refrigerator and cut into 16 squares. Sprinkle the baked oatmeal topping generously over the fudge pieces and garnish with extra fresh blueberries just before serving to enhance flavor and presentation.

Notes

  • Microwaving the flour before use helps reduce any raw taste and contributes to a smoother texture.
  • Ensure the white chocolate and sweetened condensed milk mixture is melted gently to prevent burning or separation.
  • Refrigeration time is crucial for fudge to set properly; do not rush this step.
  • The baked oatmeal topping adds a contrasting crunchy texture that complements the creamy fudge.
  • Use fresh blueberries for best flavor and texture; frozen blueberries may release excess moisture.
  • Adjust food coloring quantities based on desired intensity of color.

Find it online: https://slsrecipes.com/blueberry-muffin-fudge-recipe/