Description
Delight in these moist and fluffy Blueberry White Chocolate Muffins, perfectly balanced with bursts of fresh blueberries and sweet white chocolate chips. With a hint of lemon zest and vanilla, these muffins offer a delicious and comforting treat ideal for breakfast or snack time.
Ingredients
Dry Ingredients
- 250g (2 cups) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 150g (3/4 cup) granulated sugar
Wet Ingredients
- 113g (½ cup) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 1 teaspoon vanilla paste or extract
- 1 teaspoon lemon zest, finely grated
- 180g (¾ cup) buttermilk, room temperature
Add-ins
- 220g (1 ¾ cups) fresh or frozen blueberries
- 120g (¾ cup) white chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Line a muffin pan with paper cupcake liners to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for now.
- Combine Wet Ingredients: In a large mixing bowl, add melted butter, granulated sugar, eggs, lemon zest, buttermilk, and vanilla extract or paste. Whisk or stir with a wooden spoon until all ingredients are well combined and smooth.
- Add Dry Ingredients: Gently fold the dry flour mixture into the wet ingredients until just combined to avoid overmixing, which can make muffins tough.
- Incorporate Blueberries and White Chocolate: Fold the blueberries and white chocolate chips into the batter carefully. If using frozen blueberries, wait to add them after dividing the batter into the muffin pan to prevent the color from bleeding and gently press them into each muffin cup.
- Fill the Muffin Cups: Evenly divide the muffin batter among the prepared muffin liners, filling each cup nearly full for a nice rise.
- Bake the Muffins: Place the muffin pan in the oven and bake at 425°F (220°C) for 5 minutes. Then lower the oven temperature to 350°F (180°C) and continue baking for an additional 15-18 minutes, or until the muffin tops turn golden brown and spring back when lightly pressed.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 10 minutes. Afterward, transfer them to a wire rack to cool completely to room temperature, enhancing texture and flavor.
Notes
- Using room temperature eggs and buttermilk helps create a smooth batter and even baking.
- If using frozen blueberries, avoid mixing them directly into the batter to prevent color bleed.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
- For a dairy-free version, substitute the butter with plant-based margarine and use a non-dairy milk mixture with a splash of vinegar for buttermilk.
- Ensure not to overmix the batter to keep the muffins tender and airy.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
