White Chocolate Blueberry Muffins

This morning I went to the gym for no other reason than to earn the right to gorge myself on French fries tonight. I mean, right now. I mean, what?

This morning I also became the person who responds to emails on the elliptical.

Let’s be honest. My elliptical form is questionable at best. Apparently I struggle with balance on those little ski foot things? I don’t know. Moving arm handles and spinning feet thingies and tangled headphone cords and reruns of Real Housewives just seems like a little too much to handle all at once.

Add email into that mix and things are not pretty.

Oh, and Autocorrect? I won’t give you details, but just know that things got out of hand quickly.

White chocolate blueberry muffins on a napkin with butter.

After the email at the gym fiasco, I most definitely made white chocolate blueberry muffins for my grandma’s birthday. Then I lied to myself about them being for my grandma’s birthday and ate most of them for myself.

And now I have a perfectly fluffy, vanillaey, blueberry-and-white-chocolate-loaded muffin all over my iPhone because I’m an obsessive email checker. STOP.

If you’re a genius, you’ll make these fluffin’ muffins and eat all the batter. And pick out the white chocolate chips.

Whoops.  I didn’t say that.  But I totally did.

Print

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Description

These white chocolate blueberry muffins are loaded with sweet juicy blueberries and white chocolate chips. Perfect for a cozy Saturday morning.



  1. Preheat the oven to 350.
  2. Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.
  3. Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it’s too thick, add a little more milk.
  4. Add white chocolate and blueberries and stir gently so you don’t break the blueberries.
  5. Scoop into greased muffin tin and bake for 13-15 minutes.

Notes

Frozen blueberries can work, too, but just be careful when you stir it all up so they don’t break.

I’ve also used diced strawberries instead of the blueberries and that worked well, too! Sprinkle some flour and sugar over your strawberries to keep them from getting too mushy.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Dessert
  • Cuisine: American

Keywords: white chocolate blueberry muffins, chocolate muffins, blueberry muffins

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Ok, quick check-in. Pinch of Yum went into a black hole of internet on Wednesday and it finally emerged on Thursday afternoon. It was sad but I was secretly happy, because I was nervous about you watching the book reveal video anyways.

No, just kidding. Sort of. Lip bite.

If you want a chance to win $100 towards photography equipment and a free copy of Tasty Food Photography, sign up here!

And now go make a muffin.

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