Sunday, July 15, 2012

White Chocolate Blueberry Muffins

For the past five years, we have been attending the Finger Lakes Wine Festival. It's a huge festival where you get to sample wines from more than 80 New York wineries. What's not to love? We take a bus trip to it every year. I always bake some snacks to fill our bellies on the way. This year two of my close friends along with my cousin and a few of his friends joined us. Since my cousin loves blueberries, I decided to bake blueberry muffins, and it just so happens that summer fruits are this month's What's Baking theme. But I decided not to make just any blueberry muffins—I made ones studded with white chocolate chips. I loved these muffins. They weren't too dense and were packed full of tart berries and sweet white chocolate chips.

White Chocolate Blueberry Muffins
Source: adapted from Nestle Toll House

cups flour
1/2 cup white sugar
1/4  cup packed brown sugar
2 1/2  teaspoons baking powder
1/2  teaspoon salt
3/4  cup milk
 egg (lightly beaten)
1/4  cup butter (melted)
1 and 1/2 cups white chocolate chips
1 and 1/2  cups fresh blueberries

Preheat oven to 375 degrees and line two cupcake tins with 18 paper cupcake liners.
In a large bowl, whisk together flour, sugars, baking powder, and salt.
With a wooden spoon, stir in milk, egg, and butter, and mix until just combined. 
Carefully stir in white chocolate chips and blueberries. 
Spoon into cupcake liners almost filling each liner.
Bake for 22 to 25 minutes. Cool on wire racks.