Ingredients for White Chocolate Blueberry Muffins
- All Purpose Flour
- 1 ½ cups granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
- Lemon Rind
- 2 cups white chocolate chips
- Fresh Blueberries
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How to Make White Chocolate Blueberry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup packed light brown sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, 1 large egg, ½ cup (1 stick) melted unsalted butter, and 1 teaspoon lemon zest.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in 1 ½ cups white chocolate chips and 1 ½ cups fresh or frozen blueberries.
- Fill muffin cups almost to the top.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- For an extra decadent touch: Melt the remaining ½ cup white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled muffins.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
110g
Fat
34g
Carbs
16g
