Serves 10
25 min
White Chocolate Blueberry Muffins
Recipe GLPR1483eb8ae112fb
Tender, delicate muffins studded with white chocolate pieces and bursts of fresh blueberry flavor, finished with a hint of bright lemon zest. Perfect for breakfast or brunch, these muffins are wonderfully moist and easy to make.
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Ingredients
1 cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
¼ cup softened butter
½ cup sugar
1 large egg
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon lemon zest
½ cup fresh blueberries
½ cup white chocolate pieces
Directions
Preheat your oven to 350°F. Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
In a large bowl, beat together the softened butter and sugar until light and fluffy, about 1-2 minutes. Add the egg and vanilla extract, then beat until well combined. Pour in the milk and lemon zest, stirring gently until incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. The batter should be thick but still soft and easily scoopable; if it seems too thick, add a little more milk, one tablespoon at a time.
Carefully fold the white chocolate pieces and blueberries into the batter with gentle strokes to avoid crushing the berries.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake for 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. Do not overbake, as these muffins are best when tender and moist.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before turning out onto a wire rack to cool further.
