Blueberry White Chocolate Chip Muffins
Bursting with plump blueberries and dots of white chocolate chips...the combo was better than I even expected it would be! The muffin top (which if you don't have a lofty "muffin top" is it even a muffin) has a simple drizzle with crumbled freeze-dried blueberries for a pop of even more blueberry flavor. To make these totally gluten free, you can swap the Primal Palate Gluten Free Flour in a 1:1 ratio, easy peasy!
PREP TIME
20 minutes
COOK TIME
22 minutes to 25 minutes
INGREDIENTS
16
Serves: 16
Ingredients
- 4 cups4 cups4 cups All Purpose Flour, I use a local organic brand from Lehi Mills
- 1 cup1 cup1 cup Granulated White Sugar, I use the organic Costco brand
- 2 tsp2 tsp2 tsp Grain-Free Baking Powder - Otto's Naturals
- .5 tsp.5 tsp.5 tsp Baking Soda
- .25 tsp.25 tsp.25 tsp Vanilla Baking SALT - am.Niccoli
- 1.5 cups1.5 cups1.5 cups White Chocolate, chips, use your favorite variety
- 1.5 cups1.5 cups1.5 cups Buttermilk, room temperature, I make my own, see note*
- 4 whole4 whole4 whole Eggs, room temperature
- 6 Tbsp6 Tbsp6 Tbsp Butter, Salted, melted and slightly cooled
- 2 tsp2 tsp2 tsp Vanilla Extract - Primal Palate
- 3 cups3 cups3 cups Blueberries, you can use fresh or frozen
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Granulated White Sugar, optional to sprinkle on top before baking
- 1.5 - 2 cups1.5 - 2 cups1.5 - 2 cups Powdered Sugar
- 2 - 3 Tbsp2 - 3 Tbsp2 - 3 Tbsp Whole Milk
- 3 - 4 Tbsp3 - 4 Tbsp3 - 4 Tbsp Freeze-Dried Blueberries, I used the Trader Joes variety
optional drizzle
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to 385°, prepare muffin tins by lining with parchment liners* and set aside.
- In a large mixing bowl add the flour, sugar, baking powder, baking soda and salt, whisking together until well combined, set aside.
- In a medium size mixing bowl, add buttermilk, eggs, butter and vanilla. Whisk well to fully incorporate the eggs.
- Pour wet ingredients into the dry ingredients then carefully mix together with a rubber spatula to combine well.
- Lastly, once the batter is mixed well, add the blueberries and stir them in to distribute evenly. If you’re using frozen blueberries, keep in mind that since they are cold the batter will become a bit tighter as they get stirred in. Not to worry, they will bake up just fine!
- Scoop (or spoon) into prepared muffin liners, you should get about 16 or more if you don’t want to fill them as full, ending up with a smaller muffin.
- OPTIONAL STEP: add additional blueberries and chips to the top of each muffin top then sprinkle with sugar.
- Bake for 25-27 minutes (if blueberries are frozen, if using fresh it will be closer to 22-25 minutes) or until edges just begin to turn a golden brown and the center springs back when lightly touched.
- Remove from the oven and allow to cool in the muffin tins for around 4 minutes then remove to a cooling rack to finish cooling.
- While muffins cool, prepare drizzle by adding powdered sugar to a small bowl then adding milk until you have the desired consistency. When muffins are cool enough, drizzle on top of each muffin, then quickly sprinkle on the crumbled blueberries before the drizzle sets.
- Enjoy right away or they freeze to enjoy later!
Notes
DIY buttermilk: As a general rule, for 1 cup of buttermilk, add 1 tablespoon fresh lemon juice to glass measuring cup, then fill to the 1 cup line and allow to set for 5 minutes. For this recipe, you'll need 1½ cups--add 1.5 tbsp lemon juice to a 2 cup measuring cup, then add whole milk to the 1½ cup line and allow to set for 5 minutes, then stir and use.
I place my muffin liners on every other space in my muffin tin, this does a couple things: 1-allows a more even air flow in your oven for even baking. 2-as the muffins bake, the tops will "rise" higher since the edges won't touch each other side to side. TRUST ME!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cupcakes & Muffins Nightshade Free Nut Free Pescetarian Shellfish Free Snacks Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 299 |
| Fat: | 4 g |
| Carbohydrates: | 57 g |
| Protein: | 5 g |
| Cholesterol: | 13 g |
| Sodium: | 184 mg |
| Fiber: | 2 g |
| Sugars: | 30 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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4 responses to “Blueberry White Chocolate Chip Muffins”
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Sounds and looks delicious
Oh gosh, thank you so much Christina!
A batch of these is definitely on my must-make list now. The white chocolate addition to blueberry muffins sounds like a slam dunk.
Thanks Reed!! It’s a combo I’m not sure why I’ve never tried before and it works so well!! How about we add these to our list of “things we’re going to make together” when you come visit!!