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Blueberry Muffin Fudge

Blueberry Muffin Fudge is a delightful treat that combines the flavors of blueberry muffins and fudge, creating a silky and sweet indulgence perfect for special occasions.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 day
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Fudge Base
  • 1/2 cup butter, softened Use unsalted butter for best results.
  • 1 cup sugar
  • 1 cup flour Microwaved to remove excess moisture.
  • 1 tsp salt
  • 1 cup blueberries, rinsed and dried Extra blueberries for topping.
  • 1 can Eagle-brand milk (sweetened condensed milk)
  • 2 cups melted white chocolate High-quality chocolate recommended.
  • 1 tsp blue food coloring gel Optional for color.
  • 1 tsp purple food coloring gel Optional for color.
Topping
  • 1 cup oatmeal For topping.
  • 1/2 cup brown sugar For topping.
  • 1 tsp vanilla extract For topping.
  • 1 tbsp honey For topping.

Method
 

Preparation
  1. Line the bottom of a 9 x 9 inch square pan with parchment paper and set aside.
  2. In the mixing bowl of a stand mixer, mix the butter, sugar, and vanilla until smooth.
  3. Place the flour in a microwave-safe bowl and microwave for 1 minute, then stir. Microwave for another 15 seconds, remove and stir again. Add flour to mixing bowl and blend until well combined.
  4. In a microwave-safe bowl, add the Eagle-brand milk and white chocolate, and melt on 15-second intervals until smooth. Stir well to blend.
  5. Pour melted milk/white chocolate into mixing bowl and blend. Scrape down the side of the bowl and blend again.
  6. Add blueberries and blend on low for a couple of turns.
  7. Add blue food coloring gel and mix on low to swirl. Add purple food coloring gel and mix again, but only one turn.
  8. Pour fudge mixture into the prepared dish and spread evenly with the back of a spoon or spatula. Refrigerate overnight.
Topping Preparation
  1. Line a cookie sheet with parchment paper. In a bowl, combine oatmeal, brown sugar, vanilla, and honey until well blended.
  2. Spread the oatmeal mixture on the parchment paper and place in the oven at 400 degrees for about 10 minutes, stirring a couple of times while baking. Watch closely to avoid burning.
  3. Once it turns golden brown, remove and let cool.
Serving
  1. When ready to serve the fudge, cut it into 2 x 2 inch squares, sprinkle with the oatmeal topping, and a few extra blueberries. Serve and enjoy!

Notes

Store in an airtight container layered between parchment to prevent sticking. Refrigeration keeps the toppings crisp and the fudge stable; bring to room temperature for a few minutes before serving to soften the bite.