Sunday, July 12, 2015
White Chocolate Blueberry Muffins
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.
WHITE CHOCOLATE BLUEBERRY MUFFINS
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.