White Chocolate Blueberry Muffins Recipes

WHITE CHOCOLATE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350.
• Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.
• Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it's too thick, add a little more milk.
• Add white chocolate and blueberries and stir gently so you don't break the blueberries.
• Scoop into greased muffin tin and bake for 13-15 minutes.

CHOCOLATE CHIP AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

BLUEBERRY-WHITE CHOCOLATE STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
• In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
• On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
• In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
• Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.

WHITE CHOCOLATE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease muffin pan.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 1/2 cups white chocolate chips and blueberries.
• Spoon into prepared pan, filling almost full.
• Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 5 minutes; remove to wire racks to cool.
• For added punch melt remaining chip in microwave and drizzle over the muffins.

BLUEBERRY WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375º F.
• Paper line 18 muffin cups.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 ½ cups morsels and blueberries.
• Spoon into prepared muffin cups, filling almost full.
• Sprinkle with Streusel Topping (directions below).
• Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 5 minutes; remove to wire racks to cool slightly.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on MEDIUM-HIGH power for 30 seconds; knead.
• Microwave at additional 10- to 20-second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over muffins.
• Serve warm.
• For Streusel topping:.
• Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
• Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
• If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

WHITE CHOCOLATE BERRY MUFFINS

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Fold in raspberries and chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.