White chocolate is not really chocolate. It is cocoa butter and milk and a lot of sugar. Sometimes they skip the cocoa butter. In favor of what? More sugar?
These aren’t really muffins. They are muffin shaped brownies. Soft like a cake, they fall apart soon after reaching your mouth.
Blueberries are not… well, I can’t think of a way in which blueberries are deceptive. Except that they should be paired with chocolate more often.
Chocolate Blueberry Muffins with White Chocolate Chips
Preheat the oven to 350 degrees and grease your muffin pans before you get started.
Mix 1 and 3/4 cups flour, 1 cup sugar, 1/2 cup unsweetened cocoa powder, 1/4 tsp. baking soda, 2 tsp. baking powder, and 1/2 tsp. salt.
In a separate bowl, mix wet ingredients: 2 large eggs, 1 cup milk, 1/2 tsp. vanilla extract, and 1/2 cup melted butter.
Fold wet ingredients into dry, but don’t over blend. Add 1/2 cup white chocolate chips and 1/2 cup (or more) blueberries.
Fill muffin pans and cook for 18 – 20 minutes until a toothpick comes out just clean. The muffins should still be soft.
Let them cool in the pan for 5 minutes and then remove. Eat right away if you do not mind hot blueberries burning your tongue.