White Chocolate Blueberry Muffins with Lemon Glaze
White chocolate, fresh summer blueberries and a tart lemon glaze are simply a match made in heaven.
This post contains affiliate links, to learn more about this, click here.
If you have been around my blog for a while, you might remember my blueberry white chocolate bread from last year. (Thank you by the way if you have been reading along since then!). It was by far my most popular recipe from 2018. I decided I would tweak it just a little bit this year and give it a lemony twist.
If you have never tried the combination of white chocolate and blueberries, you are truly missing out. Blueberries are in high season right now and perfect for baking. It also happens to be National Blueberry Muffin day today, so you’re welcome.
This blueberry muffin recipe is super easy to whip up and it has minimal ingredients. Fresh blueberries work best for this recipe. If you only have frozen blueberries, just be sure to thaw them out and drain the excess liquid. I made these muffins in a jumbo muffin pan. You can absolutely use a normal size muffin pan, but I love the bakery style jumbo ones.
Once the muffins are baked, make sure and let them cool completely before adding your lemon glaze. You can certainly omit this glaze if you want but the extra zest is such a delicious addition. Simply spoon the glaze over the top of each muffin and store them in an airtight container!
½ cup softened butter
1 ¼ cups sugar
1 teaspoon vanilla extract
2 cups flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
2 cups blueberries, washed, drained and picked over
1 cup white chocolate chips
1 1/2 cups powdered sugar
1 1/2 tablespoons lemon juice
zest of half a lemon
Preheat the oven to 375.
Mix the butter and 1 1/4 cups sugar with an electric mixer until it is light and fluffy. Add the eggs, one at a time, beating well after each. Add vanilla.
Add flour, salt and baking powder and milk into to the creamed mixture.
Fold in blueberries and white chocolate chips with a rubber spatula.
Line a 12 cup standard muffin tin with cupcake liners. Fill with batter.
Bake at 375 degrees for about 30-35 minutes.
Remove muffins from tin and cool at least 30 minutes.
Whisk lemon juice, lemon zest and powdered sugar until well combined and spoon over each muffin.