Blueberry and White Chocolate Chip Muffins
Blueberry muffins are always a favorite of mine because it reminds me of being a little kid and hanging out with my mom in the kitchen. She would always let me help mix the ingredients and my reward was getting to lick the remaining muffin batter off the spoon and bowl. I had an extra bag of white chocolate chips from the Peppermint White Hot Chocolate recipe so I decided to throw them into some blueberry muffins! The end result was amazing! Some of the best muffins I’ve made yet… and yes, I still enjoyed the remaining batter ; )
Makes 12 muffins
1 cup of sugar
½ cup unsalted butter, room temperature
1 tsp vanilla extract
2 tsp baking powder
¼ tsp salt
1 cup blueberries, mash half of them with a fork
2 cups all-purpose flour
½ cup milk
1 cup white chocolate chips
Preheat oven to 375 degrees and grease 12 muffins cups or use paper/foil liners.
(1.) In a large bowl, beat butter and sugar together until fluffy. (2.) Beat in eggs, vanilla, baking powder and salt. (3.) Stir mashed blueberries into the batter, then slowly add flour and milk until well mixed. (4.) Fold in remaining blueberries and chocolate chips.
Distribute batter evenly among muffin cups and place in the oven.
Bake for 20-25 minutes or until light golden brown. Set on a cooling rack for 5-10 minutes. Remove muffins from baking tins and set on cooling rack for another 10 minutes.
Serve warm and enjoy!