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Blueberry and White Chocolate Muffins
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Blueberry and White Chocolate Muffins

Course Breads and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 12
Author Pam / For the Love of Cooking

Equipment

  • Muffin Tray
  • Cooling Rack

Ingredients

  • 1½ cups flour
  • ½ cup of whole wheat flour
  • ⅓ 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
  • 1½ 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.
  • Combine the flour and whole wheat flour, baking powder, baking soda, and salt in a large bowl. 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!