Ingredients
Blueberry White Chocolate Muffins
- 2 1/2 cups (300g) all-purpose flour, spooned and leveled
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 1/4 cup (250g) granulated sugar
- ½ cup (113g) salted butter, melted
- 3 large eggs, room temperature
- 1 ¼ cup (300mL) buttermilk
- 1 tsp vanilla
- 1 cup (6oz) blueberries, fresh or frozen
- 1 cup (6oz) white chocolate chips
Streusel Topping
- 1/4 cup (56g) salted butter, melted
- 3/4 cup (90g) all-purpose flour, spooned and leveled
- 1/3 cup (70g) granulated sugar
Method
Blueberry White Chocolate Muffins
- In a medium bowl, whisk together the flour, baking powder and baking soda. Set the dry ingredients aside.2 1/2 cups (300g) all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda
- In a large bowl, whisk together the granulated sugar and the melted butter, until combined.1 1/4 cup (250g) granulated sugar, ½ cup (113g) salted butter melted
- Add the eggs, one at a time, beating after each one until it is fully incorporated.3 large eggs room temperature
- Add the buttermilk and the vanilla to the mixture and beat until the mixture is smooth.1 ¼ cup (300mL) buttermilk, 1 tsp vanilla
- Add the flour mixture to the wet ingredients, reserving about ¼ cup of flour, and mix until the flour is just barely incorporated.
- Toss the blueberries and white chocolate chips in the last ¼ cup of flour and fold them into the batter.**1 cup (6oz) blueberries fresh or frozen, 1 cup (6oz) white chocolate chips
- Cover the bowl and allow the batter to rest for half an hour.
Streusel
- Preheat the oven to 425F (218C) convection (400F/204C conventional) and line a muffin tin with liners.
- Combine the melted butter with the flour and sugar until pea size chunks form.1/4 cup (56g) salted butter melted, 3/4 cup (90g) all-purpose flour spooned and leveled
- Use a large ice cream scooper to fill the muffin cups all the way to the top and distribute the streusel evenly among the tops of the muffins.
- Bake for five minutes at 425F (218C) convection (400F/204C conventional), then lower the heat to 350F (177C) convection (325C/162C conventional) and bake for another 17 minutes, until the muffins are golden brown.
Notes
- **Always reserve a few to add at the end where they are more scarce.
- Store in an airtight container at room temperature for 1-2 days or refrigerate for about a week.
Nutrition
Serving: 1gCalories: 363kcalCarbohydrates: 51gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gCholesterol: 69mgSodium: 296mgFiber: 1gSugar: 28g