I am a perfectionist when it comes to baking and he has taught me to relax. The White Chocolate Blueberry Muffins pictured below are blue because smashing some of the blueberries is more fun for the little guy than leaving them whole. I no longer care and I hope you don’t either. This Mommy Dish was made with imagination by my little sous chef, Alex. I think some of the blueberries were bad guys he needed to take care of…and he always saves the day!
2 cups all-purpose flour
½ cup sugar
¼ cup packed brown sugar
2½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 large egg, beaten
¼ cup butter, melted
1½ cups fresh or frozen blueberries
1 cup white chocolate chips (you can use more if you like…I prefer more of a balanced mix with the blueberries)
Preheat oven to 375. Combine flour, sugars, baking powder, and salt in a large bowl. Stir in butter, milk, and egg. Fold the blueberries and white chocolate chips into the batter. Pour into prepared, paper-lined muffin cups (makes 12-18, depending on the size you’re using). Bake for 20-25 minutes, until a tester comes out clean. Let them cool for five minutes and then transfer onto a wire rack. Enjoy!