Best Blueberry White Chocolate Chip Pecan Muffins Recipes

WHITE CHOCOLATE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350.
• Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.
• Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it's too thick, add a little more milk.
• Add white chocolate and blueberries and stir gently so you don't break the blueberries.
• Scoop into greased muffin tin and bake for 13-15 minutes.

BLUEBERRY-WHITE CHOCOLATE CHIP - PECAN MUFFINS

Steps:

• 1. Preheat oven to 375F. Grease cups of muffin tin or line with baking cups.
• 2. Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk and extracts, stirring just until the liquid is absorbed. Gently fold in orange rind, if using, berries, pecans and white chocolate chips, then fill muffin cups with the mixture.
• 3. Bake 23 to 30 minutes, until the center springs back to the touch. Yield 24 medium or 12 large muffins.
• 4. f desired a streusel topping can be added using the following: ¼ cup sugar 4 Tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold butter To prepare blend sugar, flour, cinnamon and butter together and sprinkle evenly over top of muffins before baking.

CHOCOLATE CHIP AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

BLUEBERRY WHITE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, sugars, baking powder and salt in a large bowl.
• Stir in milk, egg, butter and lemon zest.
• Stir in chips and blueberries.
• Spoon into lined muffin pans, filling 3/4 full. Sprinkle with streusel topping.
• Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
• For Streusel combine: 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter with pastry blender or knife until mixture resembles coarse crumbs.

BLUEBERRY WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375º F.
• Paper line 18 muffin cups.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 ½ cups morsels and blueberries.
• Spoon into prepared muffin cups, filling almost full.
• Sprinkle with Streusel Topping (directions below).
• Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans for 5 minutes; remove to wire racks to cool slightly.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on MEDIUM-HIGH power for 30 seconds; knead.
• Microwave at additional 10- to 20-second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over muffins.
• Serve warm.
• For Streusel topping:.
• Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
• Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
• If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

BETTER-THAN-BASIC MUFFINS

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
• In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
• Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).