I have finally found my favorite blueberry muffin recipe!  I added some yogurt to a basic recipe to add moistness, then created a blueberry sauce to drizzle inside, a crumble to top it all off, oh and did I mention adding a cup of white chocolate chips!

I have had so many muffins in the past and many of them left me feeling unsatisfied so I have been altering recipes in search of a muffin worthy of the calories consumed! 🙂

I think these blueberry muffins fit the bill so I thought I should share the recipe with you!

WHITE CHOCOLATE BLUEBERRY MUFFIN INGREDIENTS…

BLUEBERRY SAUCE…

2 Cups Blueberries (I used frozen blueberries.)

1/2 Cup Water

2 T Sugar

Bring all three ingredients to a boil and simmer for 10-15 minutes stirring occasionally and smashing blueberries with a spoon or fork.  Let cool.

CRUMBLE TOPPING…

3 T Flour

3 T Brown Sugar

2T Butter

Cut butter into small pieces and add to flour and brown sugar. Mix until it is a fine crumble, I usually used my fingers.  Set aside.

MUFFINS…

Preheat oven to 400 degrees and add muffin liners to pan.  This makes 15 muffins for me.

1 3/4 Cups Flour

1/2 Cup Sugar

2 t Baking Powder

1/4 t Salt

2 Cups Blueberries (I used frozen.)

1 Cup White Chocolate Chips (Yummmm!)

1 Beaten Egg

2 t Vanilla

2/3 Cup Milk

1/4 Cup Yogurt

1/4 Cup Melted Butter

Mix flour, sugar, baking powder, and salt.  Add blueberries and white chocolate.

In a separate bowl mix egg, vanilla, milk, yogurt, and melted butter.

Add wet ingredients to dry ingredients just until combined.  Do not over mix.

Put a scoop of batter in each muffin cup.

Use two spoons to stick in center of each muffin to create a spot for the blueberry sauce.

Add a scoop of blueberry sauce in the middle of each muffin.

Add a small scoop of crumble to top off each muffin.

Bake muffins in preheated 400 degree oven for 20-25 minutes.

ENJOY!!!

I Linky Party at SAVY SOUTHER STYLE 🙂