Berries and White Chocolate Muffins
I hope you’re getting the mood for all sorts of fun Red, White, and Blue, because today is the motherload of super cute 4th of July stuff!!
To start with, I’m sharing one of my favorite muffin recipes– white chocolate and berries! It’s a simple recipe from my good ol’ Betty Crocker cookbook, and it’s become a total staple in our arsenal of breakfast recipes. I like to change it up by adding chocolate chips or cinnamon swirls, but berries and white chocolate is one of my favorite combos.
So, without further ado, here is this awesome recipe. But, wait! Don’t leave yet! Keep scrolling below the recipe for 110 Red, White, and Blue ideas from all sorts of fabulous bloggers. It’s pretty epic, so kick up your feet and get comfy– you’re going to want to check out each and every one of them. Trust me… I’m a dessert blogger. 😉
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 2 cups AP flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup raspberries
- 1/2 cup blackberries or blueberries
- 1/2 cup white chocolate chips
- Preheat oven to 400ºF. Grease a muffin tin.
- In a large bowl, whisk the milk, oil, and egg together. Stir in the flour, sugar, baking powder, and salt all at once just until flour is moistened (the batter should be lumpy). Gently fold in the berries and white chips.
- Dive batter evenly among muffin cups. Bake for 20-25 minutes or until golden brown. Let cool for about 5 minutes in pan before removing to a wire rack.
I think these taste best at room temperature.