We love this guest because she always makes the best desserts...not healthy and good for us...but super decadent and delicious! We welcomed back dessert blogger of a "Bajillian Recipes"...Jillian Hatsumi!
Blueberry, Raspberry & White Chocolate Chip Muffins
YIELDS: 18 MUFFINS
- 2 and 3/4 cups + 2 Tablespoons all-purpose flour, divided
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 and 1/2 cups yogurt (I used vanilla-flavored)
- 1 cup raspberries, fresh or frozen
- 1 cup blueberries, fresh or frozen
- 3/4 cup white chocolate chips
1. Preheat oven to 400ºF. Spray or line a muffin tin with cupcake liners.
2. In a medium bowl, combine the 2 and 3/4 cup flour, baking powder, baking soda, and salt; set aside.
3. In a stand-mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high until light and fluffy--about 3 minutes.
4. Add eggs, one at a time, mixing well after each addition. Add vanilla and almond extracts. Mix in a third of the dry mixture, followed by a third of the yogurt. Continue to alternate between the dry mixture and yogurt, until everything has been incorporated.
5. In a separate medium bowl, toss the raspberries, blueberries, white chocolate chips and 2 tablespoons of flour together until evenly coated. Gently fold the berries and white chocolate chips into the muffin batter, being careful not to smash the berries. Batter will be VERY thick.
6. Using a large ice cream scoop, or two spoons, scoop the batter into the muffin tin. Bake for 10 minutes. Then decrease temperature to 375ºF to bake for 10-12 minutes more until golden brown and toothpick inserted in the center comes out with few crumbs. Allow to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.