Find out how to make these delicious Blueberry-White Chocolate Muffins. These Blueberry-White Chocolate Muffins will be a new crowd favorite.
What You Need
Original recipe yields 16 servings
2-1/4 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tsp. vanilla
1 cup blueberries
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
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Let's Make It
Heat oven to 350°F.
Combine first 5 ingredients. Beat butter and sugars in large bowl with mixer until light and fluffy. Add sour cream, eggs and vanilla; mix well. Add flour mixture; beat on low speed just until moistened. Stir in blueberries and chocolate.
Spoon into 16 paper-lined muffin cups.
Bake 22 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove to wire racks; cool slightly or to room temperature.
Prepare using fresh raspberries.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 0.7494g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.