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White Chocolate Blueberry Muffins
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Posted by ann_t (My Page) on Tue, Oct 7, 08 at 12:42
| I made these for breakfast this morning. They were so good I thought I would share the recipe with you. Found the recipe on Culinaryconcoctionsbypeabody.
The changes I made were: I used frozen blueberries rather than dried and I broke up some Bernard Callebaut White Chocolate and used more than the 1/3 cup called for in the recipe. I also left out the 1/4 tsp cream of tartar because I didn't have any. Oh and I sprinkled a little sugar on top before baking.
The recipe made 12 muffins plus two small loaves.
Moe loved them so much he ate 4.
Dried Blueberry White Chocolate Lemon Muffin
http://www.culinaryconcoctionsbypeabody.com
2 sticks unsalted butter
1 cup sugar
zest of one lemon
2 tsp vanilla
2 eggs
� tsp baking soda
� tsp baking powder
� tsp cream of tartar
2 and � cups all purpose flour
1 and � cup sour cream
1/3 cup white chocolate chunks
� cup dried blueberries
Juice of 1 lemon
1 cup hot water
Preheat oven to 350F.
In a small bowl combine dried blueberries with 1 cup hot water and the juice of one lemon. Let it sit for 10 minutes to allow the blueberries to plump up a bit. After ten minutes, drain and pat dry with paper towel. Set aside.
Take 1 cup of sugar and place in a small bowl. Add lemon zest. Using your fingers rub the lemon zest into the sugar.
Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
In a separate, mix together the flour, baking soda, baking powder, and cream of tartar.
Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
Fold the blueberries and white chocolate into the batter. Portion the muffin batter into greased tins(I use an ice cream scoop). Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20 minutes. If making mini muffins, reduce time to 15 minutes. |
Follow-Up Postings:
RE: White Chocolate Blueberry Muffins
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| ooohoohhh..those are gorgeous...I think I may just whip up a batch today! |
RE: White Chocolate Blueberry Muffins
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| Yum...and gorgeous. But just to clarify: Did you use a cup of frozen blueberries and did that eliminate the need for the water, since the berries didn't need to be hydrated? Thanks. |
RE: White Chocolate Blueberry Muffins
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| Thanks Ann, great sounding and looking recipe! Shelley |
RE: White Chocolate Blueberry Muffins
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| Does the lemon cut the sweetness of the white chocolate? I always find white chocolate to be too sweet. Perhaps the blueberries helped, too, since they are a bit tangy. They look fabulous! |
RE: White Chocolate Blueberry Muffins
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| Beautful! I've got frozen berries and I think I now have something new to make. My husband will love them with the chocolate. Thank you! |
RE: White Chocolate Blueberry Muffins
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| What's with the upside down ? in your ingredients??? |
RE: White Chocolate Blueberry Muffins
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| rhome410, no need for the water if you use fresh or frozen blueberries. Pam, They are sweet. But so good. Khandi, no idea why the measurements are like that. The link will take you to the recipe. Ann |
RE: White Chocolate Blueberry Muffins
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| must .... get .... blueberries.... Oh, Ann, the photo looks so delectable! Love the floral accent too! Thanks for sharing this--
Smiles,
Sooz |
RE: White Chocolate Blueberry Muffins
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They are in the oven now..almost done...set timer for 18..not quite ready..I'm giving them 2 more....
That is one thick batter! I got 18 muffins out of it. |
RE: White Chocolate Blueberry Muffins
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| oh yum! I have some blueberries in the freezer - picked in Aug...yea! Those are beautiful. Stacy |
RE: White Chocolate Blueberry Muffins
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| DELish! They are really tasty... |
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