Imagine biting into a muffin so luxurious, it feels like dessert for breakfast - that's exactly what these White Chocolate Blackberry Muffins deliver! Bursting with juicy blackberries and studded with creamy white chocolate chips, these gluten-free treats are about to revolutionize your morning routine. Whether you're a health-conscious foodie or simply craving a spectacular breakfast pastry, these muffins promise to tantalize your taste buds and make your breakfast extraordinary.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ cup sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup blackberries, fresh or frozen
- 1 cup white chocolate chips
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together gluten-free all-purpose flour, baking powder, and salt until well combined.
- In a separate medium bowl, cream together melted butter and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition.
- Stir in vanilla extract and milk to the wet ingredients, mixing until fully incorporated.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix the batter.
- Carefully fold in half of the white chocolate chips and half of the blackberries, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Top each muffin with the remaining white chocolate chips and blackberries, gently pressing them slightly into the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Use room temperature eggs and milk for smoother batter integration
- Don't overmix the batter - mix just until ingredients are combined to keep muffins tender
- For extra moisture, you can substitute some milk with Greek yogurt
- If using frozen blackberries, don't thaw them - add directly from freezer to prevent color bleeding
- For a more intense flavor, lightly toast the white chocolate chips before adding to the batter
- Check muffins a few minutes early - oven temperatures can vary
- Allow muffins to cool slightly in the pan to help them set and prevent crumbling
- For a decorative touch, reserve a few white chocolate chips and blackberries to press on top just before baking
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
