These decadent blueberry white chocolate muffins were born from the Easter Bunny, so I only thought it fitting with Easter approaching I get this recipe out to you in a hurry. I love Easter morning, as my girls race around the house searching for their baskets. Oh, how I remember hunting for my basket when I was a little girl. Who doesn’t love a holiday that brings a basket full of candy. I have noticed as I have gotten older that the Easter Bunny really likes to buy in bulk, generally leaving large remainders of what I have always deemed “the good candy” in the basket labeled Mama on Easter morning. You know EB, he is so thoughtful, not wanting my girls to be on a permanent sugar high and always leaving a toothbrush to ensure those sugar bugs get out, out, out! So, unless I want to tie myself to the treadmill, I needed to find a way to get the goods out of my house and fast.
As I sat there staring at the candy and realizing that EB took a chance on white chocolate bunnies that did not go over quite as big as expected, I did the next best thing. I started up the oven and made blueberry muffins complete with white chocolate bunny chunks. I have modified the recipe to allow you to make these any time of the year but since Easter’s near maybe you want to pick up some white chocolate bunnies and make the original recipe.
These muffins freeze amazingly well and keep in the freezer for 3 months. I double the recipe every chance I get because who doesn’t like popping a muffin in the microwave for 25 seconds on an outrageously stressful and busy morning. The chaos around you will ensue, someone will have lost a sock, there may be toothpaste all over the bathroom wall, and your coffee is definitely cold but you will feel like you have it all together with the illusion that you just made fresh muffins for your family.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 3/4 cup Cane or Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 Egg
- 1/3 cup Milk
- 1/3 cup Vegetable Oil
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 cup Blueberries (Fresh or Frozen)
- 1 cup White Chocolate Chips
Directions
- Gather all ingredients and preheat oven to 400°F.
- In a large bowl stir or whisk flour, sugar, baking powder and salt until incorporated.
- Add egg, milk, vegetable oil, and vanilla extract, using a stand or hand mixer on low combine all ingredients until completely integrated.
- Gently fold in blueberries and white chocolate chips.
- Fill 24 muffin tins a little more than halfway full.
- Bake for 15-20 minutes.
