These Blueberry White Chocolate Muffins are sure to disappear in no time at all! A light and fluffy muffin with delicious fresh blueberries and white chocolate chips, they are one sweet treat!
New WHOot contributor My Camp Kitchen is sharing this recipe with us today, and we just know it’s going to be a hit.
Blueberry White Chocolate Muffins Ingredients
via My Camp Kitchen
- 2 Cups plain flour
- 2 Teaspoons baking powder
- 1/2 cup caster sugar
- 4.4oz (125g) white choc chips
- 2 eggs
- 1 cup buttermilk (or 1 cup milk with 1 tbsp vinegar)
- 1 teaspoon vanilla extract
- 3.5oz (100g) melted butter
- 5.2oz (150g) blueberries
Blueberry White Chocolate Muffins Recipe
Preheat oven to 350°F (180°C) and lightly grease a 12 cup muffin tray.
Sift flour and baking powder into a large bowl. Add in sugar and white chocolate chips.
In a separate bowl, whisk eggs, buttermilk, vanilla, and butter.
Using a large metal spoon, stir butter mixture into flour mixture until just combined. Add in berries and gently mix them in.
Spoon mix into muffin trays and bake in preheated oven for 25 minutes.
More My Camp Kitchen
A FIFO (Fly In Fly Out) worker, Kimberley Leonhardt shares recipes and tips and tricks for feeding the masses in remote Australia. She is from Gympie in Queensland and is the creative face behind My Camp Kitchen.
Like her on Facebook and follow her cooking adventures.