Blueberry & White Chocolate Chip Muffins w/ Orange Zest!
Most of my family shies away from baking. The last person I remember baking regularly was my GREAT grandmother. Yes, not even grandma baked. So, the majority of baked goodies for the holidays were either store bought or from a bakery. While I don't consider myself a baker either, I do like to take a stab at it every now and then. And once and a while, some magic happens!
Blueberry was always my favorite type of muffin, but I thought about how could I jazz it up a bit and make it more interesting. I prefer white chocolate chips over regular chocolate chips (yeah I know, I'm in a minority on that one) so I added them to the batch. I also knew that orange and blueberries pair well together, so I added a bit of orange zest to create an additional note of flavor. I then combined all three and made this delicious breakfast treat. Enjoy!
Blueberry & White Chocolate Chip Muffins w/ Orange Zest
Prep Time: 12 mins Cook Time: 20 mins Servings: 12
- Large Mixing Bowl
- Medium Mixing Bowl
- Non-stick Cooking Spray
- 6 or 12 Muffin Tray
- Rubber Spatula
- Mixing Spoon
- Muffin Tin Liners (optional)
- Cooling Rack
- 2 1/2 cups of all purpose flour, shifted
- 1 tbsp of baking powder
- 1 tsp of baking soda
- 1 cup of granulated sugar
- 1 tsp of kosher salt
- 1/2 cup of unsalted butter, melted and cooled
- 1 tbsp of vanilla extract
- 2 large eggs
- 1 cup of buttermilk
- ~1 cup of fresh blueberries
- 1 cup of white chocolate chips
- Zest of 1 mandarin orange
- Prepare the muffin tray(s). Spray with a non-stick spray or fill cups with paper liners. Preheat the oven to 400 degrees.
- Place the shifter into the large mixing bowl and add flour. Shift the flour into the bowl. Add the baking powder, baking soda, white chocolate chips, sugar, salt, and set aside.
- In the medium mixing bowl, add butter, eggs, milk, vanilla, and whisk together. Create a well and pour mixture into the dry ingredients. Gently fold everything together until combined. DO NOT WHISK OR OVER MIX. Lumps are okay.
- In each muffin cup, first fill halfway, and add about 5 blueberries, then fill the rest of the cup and add another 4-5 blueberries. Repeat for each cup.
- Bake at 400 degrees for the first 5 mins then reduce heat to 375 degrees and bake for an additional 12-15. Check periodically for readiness using a toothpick.
- Remove from oven and carefully place on cooling rack. Let cool for at least 5-7 minutes.
NOTES
- You may substitute buttermilk for something non-dairy or make your own buttermilk using 1 tbsp of white vinegar or lemon juice per 1 cup of milk.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 333 |
| % Daily Value* | |
| Total Fat 13.5g | 17% |
| Saturated Fat 8g | 40% |
| Cholesterol 55mg | 18% |
| Sodium 400mg | 17% |
| Total Carbohydrate 48.5g | 18% |
| Dietary Fiber 1.1g | 4% |
| Total Sugars 27.5g | |
| Protein 5.4g | |
| Vitamin D 8mcg | 41% |
| Calcium 117mg | 9% |
| Iron 2mg | 9% |
| Potassium 250mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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