white chocolate chip blueberry muffins

Summer is in full swing, in case you didn’t notice that. I’ve got another blueberry recipe for you. And this time I got to use real Michigan blueberries! It was too hot to pick them ourselves, but we actually did go to a blueberry farm to get them. It’s the second best way to get them.

I love the way white chocolate tastes. It’s so sweet and delicious. There are days when I just eat white chocolate chips by themselves to contain my sweet tooth. And pairing white chocolate and blueberries is a brilliant idea. I think these are perfect for a quick, sweet breakfast or just a nice afternoon snack.

This recipe starts with wet and dry ingredients. Eggs in one bowl, melted butter in another, and all the dry ingredients in the last one. All you really do is throw everything in a bowl, mix it up, and throw it in the oven. If there’s anything I’ve learned while baking it’s that I need to stop baking late at night. It gets hairy sometimes. Usually it works out, but sometimes I get crazy ideas that totally fail. Thankfully, this one turned out pretty well. Especially with the help of really good blueberries.

Just look at all those blueberries and chocolate chips. So good. That’s what summer should look like. In my opinion anyway. Make these, share them with friends, knit some dinosaurs, and enjoy life.

White Chocolate Chip Blueberry Muffins

adapted from Cookies by Hilarie Walden

makes 12 muffins

1 and 1/4 cups flour

1/3 cup sugar

2 teaspoons baking powder

pinch of salt

2 eggs

4 tablespoons butter, melted

3/4 cup milk

1 teaspoon vanilla extract

1 cup fresh blueberries

3/4 cup white chocolate chips

Preheat the oven to 400 degrees. Line a muffin pan with paper liners. Mix the flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk eggs until well blended. Add milk, melted butter, and vanilla to the eggs. Mix well. Create a well in the flour mixture and pour in the egg mixture. With a large spoon, stir until the flour is just wet. Fold in blueberries and chocolate chips. Divide between the muffin liners and bake for 20-25 minutes or until the tops are golden brown. Serve warm or at room temperature.

These muffins will last in an airtight container at room temperature for up to 7 days.

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