blueberry white chocolate muffins with sucanat
the perfect treat to start your morning - muffins packed with blueberries and white chocolate and naturally sweetened with sucanat!
I love to bake with dried fruit during the winter months as I wait for the bounty of fresh berries to come back in the spring. Although I'll admit that we are yet to have very much success growing the fruit featured in today's recipe - blueberries - on our homestead. Raspberries, blackberries, and strawberries are all successes for us but blueberries elude us for some reason. Hopefully this year we'll be more successful and in the meantime at least my efforts at baking with blueberries are a definite success, especially with today's recipe for blueberry white chocolate muffins. Finely chopped white chocolate is added to the batter and it almost melts into the muffin adding a delicious taste that complements the blueberries so well.
These blueberry white chocolate muffins are, of course, in part naturally sweetened with the dried blueberries since dried fruits are a great way to naturally sweeten a recipe while allowing you to reduce the amount of other added sweeteners. And then to round out the muffins, they are also naturally sweetened with sucanat, which is an unrefined whole cane sugar that goes through minimal processing and thus retains many of its inherent nutritional properties. If you are interested in learning more about sucanat, check out my natural sweetener 101 post.
I hope you give these muffins a try and enjoy the small reminder that soon fresh blueberries will be back in the garden and the market. Also, I - of course - only publish delicious recipes but there are some that are just above and beyond and these muffins are definitely it so seriously give these a try! And if you are looking for other recipes similar to these blueberry white chocolate muffins, check out my strawberry muffins with sucanat or my apple muffins with sucanat and maple syrup. Enjoy!
this time two years ago …
banana bread with honey, sucanat & sourdough
this time last year …
lemon poppy seed bread with coconut sugar
blueberry white chocolate muffins with sucanat
makes 12 muffins
ingredients
150 grams dried blueberries
90 ml water
240 grams all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
1 stick (½ cup) unsalted butter, room temperature
160 grams Sucanat, briefly grind in coffee/spice grinder
2 eggs
1 and ½ teaspoons vanilla extract
125 ml milk
113 grams (1 bar) white chocolate, finely chopped
directions
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
In a small saucepan, combine the 150 grams dried blueberries with 90 ml of water and simmer over medium-low heat, stirring occasionally, for about 5 minutes, until all of the water has been absorbed. Set aside.
In a small bowl, whisk together the 240 grams all purpose flour, 2 teaspoons baking powder and 3/4 teaspoon salt.
In the bowl of an electric mixer, beat the 1/2 cup butter and 160 grams Sucanat for about 2-3 minutes, until well combined. Add the 1 and 1/2 teaspoons vanilla extract and 2 eggs and beat until incorporated.
With the mixer on low, add the flour mixture in three separate additions, alternating with the 125 ml milk and ending with the flour mixture.
Stir in the blueberries and the 113 grams chopped white chocolate (if you would like, you can reserve some blueberries and white chocolate to sprinkle on top). Scoop the batter into the prepared muffin tin. The cups will be filled to the top.
Bake for about 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for a bit before transferring to a rack to cool completely.