Blueberry-Raspberry White Chocolate Chip Muffin
These muffins are studded with flavor!! Chock full of tasty raspberries, blueberries, and white chocolate chips, these muffins are an explosion of tasty goodness in your mouth! We've used fresh fruit since it is in season, but feel free to substitue frozen if necessary. Baked to golden brown perfection in our USA Pan muffin pan!
Bake Time: 20-25 minutes
Serving Size: 11 muffins
Featured Bakeware:
Ingredients
2 3/4 cups all purpose flour + 2 Tablespoons, divided
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanila extract
1/2 teaspoon almond extract
1 1/2 cups yogurt (plain or vanilla)
1 cup raspberries
1 cup blueberries
3/4 cup white chocolate chips
Recipe Instructions
Preheat oven to 400 degrees. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the bowl of your stand mixer, or a large bowl, cream toether the butter and sugar on medium high until light and fluffy. Add the eggs, mixing well after each. Mix in the vanilla and almond extracts. Next, lower the speed of your mixer to low and add in 1/3 of the the dry mixture. Follow this by 1/3 of the yogurt. Continue to alternate the yogurt with the dry ingredients until just incorporated. In a separate bowl, gently mix the raspberries, blueberries, and white chocolate chips together with the 2 Tablespoons of flour. This batter will be very thick. Allow batter to stand for 10-15 minutes. Divide batter equally amoung the wells of your USA Pan muffin pan...this recipe makes 11 muffins, so one will be empty. Bake for 10 minutes at 400 degrees and then lower the temperature to 375 degrees and bake an additional 10-12 minutes. Muffins should be golden brown. Allow to cool in pan and then remove. ENJOY!!