Blueberry and White Chocolate Muffins
These moist and fluffy blueberry and white chocolate muffins taste amazing, and are really easy to make. The sweet blueberries and white chocolate chips make them a fantastic sweet treat or breakfast, and they are perfect for the lunchbox.
Servings: 12 muffins
Preheat the oven to 360 F / 180 C.
Combine the wet ingredients in a mixing bowl. Whisk until they are just combined.
½ cup Greek yogurt, ½ cup olive oil, ½ cup honey, 1 egg, 1 teaspoon vanilla extract
Add the dry ingredients to the wet, and stir to combine.
2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder
Add blueberries and white chocolate chips. Gently stir to incorporate them into the muffins batter, be careful not to squish the blueberries.
1 cup blueberries, ½ cup white chocolate chips
Line a muffin pan with parchment paper muffin cases. Divide the batter evenly across 12 liners.
Bake for about 25 minutes, or until the muffins are golden on top and a toothpick inserted into the middle comes out clean.
- Store the muffins in a sealed container at room temperature for up to 5 days, or freeze for up to 6 months. The frozen muffins can be thawed within a few hours at room temperature.
- Feel free to substitute the blueberries and white chocolate with other mix ins that you like.
- Avoid over mixing the batter. The ingredients should only be just combined.
- Keep an eye on the muffins. They might require a slightly shorter or longer cooking time than suggested depending on your oven.
Calories: 257kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 143mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg