Blueberry Lemon White Chooclate Muffins

June 10, 2015

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This recipe yields soft and moist blueberry muffins with a hint of lemon and little chunks of white chocolate.

Directions

Preheat oven to 350

Cream together butter and sugars.

Mix in eggs on low.

Mix in vanilla, yogurt, milk, and lemon/zest.

Whisk together dry ingredients in a separate bowl.

Slowing mix dry ingredients into wet just until combined.

Rinse blueberries and pat dry.

Mix blueberries and white chocolate chips into batter by hand.

Fill lined muffin cups 3/4 full and bake for 28-30 minutes or until brown and baked through.

Melt white chocolate in a double boiler or in the microwave at 30 second intervals stirring in-between.

Drizzle chocolate over cool muffins.

1 1/2 sticks of unsalted butter softened

1/2 cup of brown sugar

1 cup of white sugar

3 eggs

1 1/2 tsp. of vanilla

3/4 cup of lemon yogurt

1/4 cup of milk

juice and zest of one lemon

2 1/2 cups of AP flour

2 tsp. of baking powder

1/2 tsp. of baking soda

1/2 tsp. of salt

10 oz. bag of frozen or fresh blueberries

3/4 cup of white chocolate chips plus 1/2 cup for drizzling

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