Saturday, January 2, 2016

White Chocolate Blueberry Muffins

Happy New Year!

The busy holidays are now behind us, and the beginning of 2016 lies ahead, full of possibilities and excitement.  Many people make resolutions for the beginning of the year, which is great, I however, haven't participated in that tradition for well over a decade.

I am just not good at making resolutions at the beginning of the year.  I do, however, make goals throughout the year on a continual basis, so I figure all hope isn't lost on me.

For example, my goal this morning was to eat breakfast (something I haven't been doing habitually since Christmas).  And while I was pondering what to do, inspiration struck as my eyes scanned over my cupboards, and fell upon dried blueberries and white chocolate chips.

The result was a recipe for White Chocolate Blueberry Muffins, which gave me, not only something to eat for breakfast, but will make my husband happy when he gets home from work, since blueberries are his favorite.

While I used dried blueberries, since they were what I had on hand, you can also use fresh or frozen berries if you have them.

The tart little berries pair wonderfully with the smooth white chocolate chips, and create a colorful dance party for your taste buds.

White Chocolate Blueberry Muffins


1/2 c. butter (softened)
1 c. sugar
2 eggs
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
1/4 tsp nutmeg
2 c. flour
1/2 c. milk
1 c. blueberries (dried, frozen, or fresh)
2/3 c. white chocolate chips


Preheat oven to 375.

Cream together the butter and sugar until fluffy.  Add the eggs and vanilla until incorporated, then add the baking powder, salt, and nutmeg and mix well.

Stir in the flour alternately with the milk until the batter is smooth and free of lumps.  Gently stir in the blueberries and white chocolate chips.

Spoon batter into a prepared muffin pan, and sprinkle tops with additional sugar if desired.

Bake for 18-20 minutes, or until golden on edges.  (You can also bake in a mini-loaf pan for 23-25 minutes).


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