Thursday, 02 August 2012

• Blueberry and White Chocolate Muffins

  This is a guest post from For the Love of Cooking.
  

  

  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.

  

  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!

  

  Print Blueberry and White Chocolate Muffins

  Yield: 12

  Prep Time: 10 min.

  Cook Time: 15-17 min.

  Total Time: 25 min.

  Ingredients:

  • 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

  Directions:

  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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