Sunday, June 18, 2017

Bakehouse Blueberry White Chocolate Muffins

There are wild berries that grow in Texas but nearly all of the colors of the edible berries have a poisionous and sometimes fatal berry that matches the color. So, unless you have the specific knowledge to identify the difference, it is best to refrain from eating wild berries in Texas. Some of them will actually irritate the skin as well.

Now there are quite a number of delicious berries in the grocers or at the farmers market to choose from without taking such a risk out in the wild. I noticed that the blueberry has been scarce in my blog posts, so I decided it needed a little promotion. After all, it is considered to have the most health benefits of all the commonly found berries at the grocery store.

There are some berries I can eat raw and enjoy, but unfortunately the blueberry is not one of them. In my opinion, they need something more. In this particular recipe, that something more is sweet white chocolate with a touch of cinnamon. That combo in itself says "no butter required".  Outside of flavor, the key to a good muffin is to have a nice moist texture without sticking to the paper liner.

This muffin recipe delivers on all factors, so I consider it a keeper. I guess that is why the recipe makes 3 dozen.

Bakehouse Blueberry White Chocolate Muffins
adapted from the Cooking Channel

3 1/2 cups blueberries
1 1/3 cups white chocolate chips
5 eggs
3 cups plain yogurt
1 cup buttermilk
1 1/4 cups canola oil
2 1/2 cups granulated sugar
5 1/2 cups flour
2 tbs cinnamon
3 tbs and 1/2 tsp baking powder
powdered sugar (optional for dusting tops)

Prepare pans by greasing the edge of the cavities and filling with paper liners. There should be a total of 36 cavities, 2 or 3 pans.  Preheat the oven to 365 degrees.

In a large bowl, sift together the flour, baking powder and cinnamon. Then stir in the sugar. Set aside.

Take out a second bowl and fill with the eggs. Whisk until yolks and whites are completely blended. Then stir in oil, yogurt and buttermilk.

Make a well in the dry ingredients and pour in half of the wet ingredients. Stir mixture together and add the remaining liquid blend, until a batter is formed. Fold in the berries and chocolate chips, dispersing them evenly throughout the batter.

Once mixed, using a scoop or large spoon fill the cavities of the muffin tins.

Place pans in oven and bake for 12 minutes and then rotate. Bake for an additional 12 minutes. Muffins are done when tester comes out clean, after 25-30 minutes baking time.

Remove from oven and let cool in pan for about 5 minutes then transfer to cooling rack. After 5 minutes (if you prefer) you can dust with powdered sugar.

Tips and Notes:

1. The batter rises quickly, before the blueberry and chocolate chip additions, this means cavities can be filled full for not much rise takes place while baking.

2. Dusting with powdered sugar should only be done if you plan on serving right away. The other option once completely cooled, brush with butter and dip in cinnamon sugar.
                                      **LAST YEAR: CIRCUS COOKIES**