Blueberry White Chocolate Muffins


Some of the best recipes come out of leftover bits of food you have on hand. The rest of a bag of frozen blueberries, the remainder of a bag of white chocolate chips, a lemon you haven’t used……..

These really are a cross between a muffin and a cupcake. Definitely more of a dessert than a breakfast muffin but I am sure your kids will try and talk you into having them for breakfast! 🙂

Blueberry White Chocolate Muffins

Cream together:

  • 1/2 cup butter softened
  • 3/4 cup sugar

Then add and mix well:

  • 1/4 cup plain yogurt
  • zest and juice of one lemon
  • 2 tbsp egg replacer mixed with 6 tbsp water (equivalent to 2 eggs)

Dry ingredients:

  • 2 cups flour
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp salt

Alternate dry ingredients with the milk until incorporated:

  • 1/2 cup milk

Then fold in:

  • 1/2 cup white chocolate chips
  • 1 cup blueberries dusted with flour

Bake 350 degrees F for approximately 25 minutes.


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