By Eat More Chocolate Team Breads & Muffins Breakfast Baking
June 10, 2015
This recipe yields soft and moist blueberry muffins with a hint of lemon and little chunks of white chocolate.
Preheat oven to 350
Cream together butter and sugars.
Mix in eggs on low.
Mix in vanilla, yogurt, milk, and lemon/zest.
Whisk together dry ingredients in a separate bowl.
Slowing mix dry ingredients into wet just until combined.
Rinse blueberries and pat dry.
Mix blueberries and white chocolate chips into batter by hand.
Fill lined muffin cups 3/4 full and bake for 28-30 minutes or until brown and baked through.
Melt white chocolate in a double boiler or in the microwave at 30 second intervals stirring in-between.
Drizzle chocolate over cool muffins.
1 1/2 sticks of unsalted butter softened
1/2 cup of brown sugar
1 cup of white sugar
1 1/2 tsp. of vanilla
3/4 cup of lemon yogurt
1/4 cup of milk
juice and zest of one lemon
2 1/2 cups of AP flour
2 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
10 oz. bag of frozen or fresh blueberries
3/4 cup of white chocolate chips plus 1/2 cup for drizzling
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