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Blueberry Muffin Fudge

A delightful mash-up of blueberry muffins and rich, velvety fudge, perfect for cozy gatherings or sweetening your day.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Fudge Ingredients
  • 1/2 cup butter – softened Make sure the butter is softened for easy mixing.
  • 1 cup sugar
  • 1 cup flour
  • 1 tsp salt
  • 1 cup blueberries – rinsed and dried Reserve extra for topping.
  • 1 can Eagle-brand milk (sweetened condensed milk)
  • 2 cups melted white chocolate
  • 1 tsp blue food coloring gel
  • 1 tsp purple food coloring gel
  • 1 cup oatmeal
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tbsp honey

Method
 

Fudge Preparation
  1. In a large mixing bowl, cream together the softened butter and sugar until fluffy and delightful.
  2. Gradually add in the flour and salt, stirring gently until just combined.
  3. Fold in the blueberries, being careful not to crush them.
  4. In a separate bowl, mix the sweetened condensed milk with the melted white chocolate until smooth.
  5. Stir in the blue and purple food coloring gels until fully blended.
  6. Add this colorful mixture to your blueberry batter along with the oatmeal, brown sugar, vanilla extract, and honey, stirring gently until all ingredients are well combined.
  7. Pour the fudge mixture into a greased 9x9 inch baking dish, spreading it evenly and topping it with extra blueberries.
  8. Refrigerate until set, about 2-3 hours, or until firm enough to cut into squares.
Serving
  1. Cut the fudge into generous squares and present them on a lovely platter. Offer a side of fresh cream or a dollop of whipped topping.

Notes

Keep leftovers in an airtight container in the refrigerator for up to a week. For storage, wrap individual pieces well and freeze for up to three months.