Sunday, July 12, 2015

White Chocolate Blueberry Muffins

Yesterday was Blueberry Muffin Day, and I totally forgot to post this. It's never too late, though, for a good Blueberry Muffin recipe.

There's nothing quite like a muffin. It's not a scone, it's not a cupcake. For me, a really good muffin should have all the best parts of these baked goods--crunchy on the outside and soft on the inside. It's about texture, and, of course, about taste.

Last year on Blueberry Muffin Day, I posted two recipes for Blueberry Chocolate Muffins. One is with chocolate chunks and the other is actually a chocolate muffin with blueberries. They're both great and easy.

This year, I thought I'd post a recipe for White Chocolate Blueberry Muffins. You can always substitute chocolate chips or chocolate chunks in this recipe, but give it a try with white chocolate chips. Blueberries are high in antioxidants, but white chocolate, not so much. So if you're going for very high antioxidants, use dark chocolate.


2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter, melted
1 cup white chocolate chips
1 1/2 cups fresh blueberries

1 Preheat oven to 375.
2 Grease muffin pan or use paper liners.
3 Combine flour, granulated sugar, brown sugar, baking powder, and salt in large bowl.
4 Stir in milk, egg, and butter.
5 Stir in 1-1/2 cups white chocolate chips and blueberries.
6 Spoon into prepared pan, filling almost full.
7 Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.
8 Cool in pans for 5 minutes; remove to wire racks to cool.

You can do a Streusel topping for these, but I think they're already sweet enough. If you do want to top them, sprinkle streusel topping on muffins on top of batter in pans just before baking.

Streusel: 1/3 cup sugar, 1/4 cup flour, 1/4 tsp cinnamon, 3 Tbsp butter. Combine sugar, flour & cinnamon in bowl. Cut in butter with pastry blender until mixure resembles course crumbs--but you can use any good streusel.

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