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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

How to Make 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

Blueberry and White Chocolate Muffins

Prep Time: 10 minutes
Total Time: 25 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam / For the Love of Cooking

Equipment

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 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. 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!

  2. 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.

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

  4. 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.