Blueberry Lemon White Chooclate Muffins

By Eat More Chocolate Team      

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.

  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins



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