Mention white chocolate and you've got my attention. Something about the smooth creaminess of a bite of white chocolate melts my heart every time.
I recently saw a recipe for muffins made with raspberries and white chocolate. Knowing I had a clamshell of blueberries in my fridge, I took the idea and ran with it. A bit of lemon added a little zing, and the white chocolate took simple blueberry muffins to a whole new level.
Blueberry White Chocolate Muffins
2 cups white whole wheat or whole wheat pastry flour
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons milk (I used unsweetened almond milk)
2 tablespoons freshly squeezed lemon juice
1 teaspoon freshly grated lemon zest
1/4 cup nonfat liquid egg substitute
2 tablespoons mild oil, such as canola
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries
1/2 cup white chocolate chips
Preheat oven to 400°F. Line muffin pan with paper liners. In medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside.
In small bowl, combine milk and lemon juice. Let sit several minutes to curdle, then stir in lemon zest, egg substitute, oil, and vanilla. Add liquid ingredients to flour mixture, stirring until just moistened. Gently stir in blueberries and white chocolate.
Scoop batter into muffin cups, filling about 3/4 full. Bake 14 to 16 minutes, until toothpick inserted in center of one comes out clean. Makes 12 muffins, 4 points plus for Weight Watchers or 180 calories each.