BLUEBERRY, RASPBERRY & WHITE CHOCOLATE CHIP MUFFINS Recipes

These are probably the best muffins I’ve had in a LONG time! Splitting one of these babies in half was like opening a light, fluffy cloud! They had the perfect texture–unbelievably moist, tender, and soft!

The key to these super duper moist muffins is the yogurt. I ended up using vanilla flavored yogurt since I figured it would act similar to sour cream. Plus, it’s healthier AND the vanilla would enhance the overall flavor.  You could also use Greek yogurt!

I love how tall these muffins baked up! With an entire tablespoon of baking powder, PLUS 1/2 teaspoon or baking soda, you’re bound to get some sky-high muffins!

I also think that using cupcake liners made these bake a little higher. Compared to the few that I baked without liners, the lined ones seemed to be nice and tall. I don’t normally use cupcake liners when baking muffins, but I think I will from now on!

Ingredients

• 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 (8 Tablespoons) unsalted butter, softened at room temperature
• 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 frozen raspberries
• 1 cup frozen blueberries
• 3/4 cup white chocolate chips

Instructions

1. Preheat oven to 400F degrees.
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.
5. ……………………………

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