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+ servings

Blueberry and White Chocolate Muffins

Prep Time10 mins
Total Time25 mins
Servings: 12


  • 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


  • 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!