Indulge your senses with the delightful combination of sweet white chocolate and tangy blueberries in these irresistibly fluffy muffins! Perfect for breakfast, brunch, or a sweet afternoon treat, these White Chocolate and Blueberry Muffins are sure to become a favorite in your household. With just 30 minutes from start to finish, you can whip up a batch that will fill your kitchen with the most heavenly aroma and have everyone asking for seconds. Ready to impress your family and friends? Let’s dive into this simple yet scrumptious recipe that will elevate your baking game to new heights!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter or cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, melt the unsalted butter and let it cool slightly. Add milk and eggs to the melted butter, whisking thoroughly to create a smooth wet mixture.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture using a spatula, being careful not to overmix. Stop stirring when just a few streaks of flour remain visible.
- Gently fold in the fresh blueberries and white chocolate chips, distributing them evenly throughout the batter.
- Using an ice cream scoop or large spoon, divide the batter equally among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
- Optional: Dust the cooled muffins with powdered sugar or drizzle with additional melted white chocolate for extra decoration.
Tips
- Use Fresh Ingredients: For the best flavor and texture, opt for fresh blueberries and high-quality white chocolate chips. If using frozen blueberries, do not thaw them to prevent the batter from turning blue.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins. A few lumps are perfectly fine!
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
- Fill Muffin Cups Properly: Fill each muffin cup about 2/3 to 3/4 full to allow room for rising without overflowing.
- Check for Doneness: Start checking the muffins a minute or two before the suggested baking time. They are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool Properly: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and prevents sogginess.
- Add a Topping: For an extra touch, consider dusting the cooled muffins with powdered sugar or drizzling some melted white chocolate on top before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 6g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 65mg
