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Blueberry and White Chocolate Muffins

Blueberry and White Chocolate Muffins

These muffins were a huge hit with my kids!  I wanted to make them a little healthier so I adapted a Cooking Light recipe for blueberry muffins.  I loved that they used yogurt & canola instead of a stick of butter and I also threw some whole wheat flour into the batter instead of using all white flour.  Since the muffins were “healthier” I made them a little more special for the kids by adding white chocolate chips.  They both loved them and gobbled them right up.

Blueberry and White Chocolate Muffins

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Lightly spoon 1 1/2 cups of flour and 1/2 cup of whole wheat flour into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl and mix well.

In a separate bowl combine the sugar, lemon zest, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Slowly add the flour mixture until just mixed. Gently fold in 1 cup of blueberries and most of the white chocolate chips. Spoon the batter evenly into a muffin tray. Push the remaining blueberries and white chocolate chips evenly into the tops of each muffin cup.

Blueberry and White Chocolate Muffins

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!

Blueberry and White Chocolate Muffins

 

Blueberry and White Chocolate Muffins

 

Yield: 12

Prep Time: 10 min.

Cook Time: 15-17 min.

Total Time: 25 min.

Ingredients:

1 1/2 cups flour
1/2 cup of whole wheat flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Zest of 1 lemon
2 tbsp vegetable oil
1 tsp vanilla extract
1 cup of vanilla low fat yogurt
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blueberries (divided)
1/2 cup of white chocolate chips

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Lightly spoon 1 1/2 cups of flour and 1/2 cup of whole wheat flour into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl and mix well.

In a separate bowl combine the sugar, lemon zest, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Slowly add the flour mixture until just mixed. Gently fold in 1 cup of blueberries and most of the white chocolate chips. Spoon the batter evenly into a muffin tray. Push the remaining blueberries and white chocolate chips evenly into the tops of each muffin cup.

Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!

Blueberry and White Chocolate Muffins

Blueberry and White Chocolate Muffins

Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 12

Ingredients

  • 1 ½ cups flour
  • ½ cup of whole wheat flour
  • cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • Zest of 1 lemon
  • 2 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 1 cup of vanilla low fat yogurt
  • 1 large egg lightly beaten
  • 1 ½ cups fresh or frozen blueberries divided
  • ½ cup of white chocolate chips

Instructions

  • Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.
  • Lightly spoon 1 1/2 cups of flour and 1/2 cup of whole wheat flour into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt in a large bowl and mix well.
  • In a separate bowl combine the sugar, lemon zest, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist. Slowly add the flour mixture until just mixed. Gently fold in 1 cup of blueberries and most of the white chocolate chips. Spoon the batter evenly into a muffin tray. Push the remaining blueberries and white chocolate chips evenly into the tops of each muffin cup.
  • Place into the oven and bake for 15-17 minutes or until a tester inserted into the center comes out clean. Let them cool for 5 minutes before placing them on a rack to continue cooling. Enjoy!
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26 Comments

  1. Oh Wow, they would be a great hit here as well. :-))) Diane

  2. Looks so Yummy! 🙂 And must taste very good!

  3. Blueberry muffins have always been a favorite of mine…. add a little white chocolate into the mix and well… it’s a bit of heaven!!

  4. Blueberry muffins are one of my favorites. I can only imagine how delicious the white chocolate would make them!

  5. I make whole wheat blueberry muffins all the time. They’re my absolute favorite! I’ve added chocolate chips, but never though of adding white chocolate, which I actually like better than milk chocolate. Can’t wait to make these!

  6. Peggy Recker says:

    Oh my those sound so good!

  7. Very similar to some I made this week, but of course didn’t photograph. Mine weren’t as pretty as yours anyway. Yogurt makes a really moist muffin.

  8. Pat from Vancouver says:

    These look awesome. Just wondering could you have gone all whole wheat flour?
    We’ll be making these soon!

  9. Yummy muffins! 🙂 I like the fact they are healthier and still beautiful and a huge success among your kids 😉

  10. Great combination. The blueberries are so good right now and it was a great idea to mix them with white chocolate.

  11. oooh la la! blueberry muffins are all well and good, but adding white chocolate elevates them 200% in my eyes!

  12. I am sure you could… let me know how they turn out.

    Cheers,
    Pam

  13. wow I have never had that combo before but it sounds awesome. I have white chocolate and raspberry so I am sure this would be just as tasty.

  14. GAH! I made muffins for Mrs. McGill tonight and I should have made these!

  15. OMG- I have never had white chocolate in a muffin… why have I never thought of that!???? Absolutely marvelous idea… can’t wait to try these!

  16. oh what a great idea!
    white chocolate when baked in goods takes on an almost creamy texture.
    excellent idea Pam