Raspberry Blueberry White Chocolate Muffins
These Raspberry Blueberry White Chocolate Muffins have a burst of fruity goodness with a touch of white chocolate and vanilla decadence. Sweeten your day with this irresistible and festive Fourth of July treat!
Ingredients
- ½ cup neutral oil (such as safflower or grapeseed)
- ⅔ cup milk room temperature
- 2 large eggs
- 2 teaspoon vanilla bean paste (vanilla extract will also work)
- ⅔ cup white sugar
- ¼ cup brown sugar
- 2 ¼ cups all purpose flour 285g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup sour cream
- 1 cup blueberries washed and dried
- 1 cup raspberries washed and dried
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 380 degrees. Line a 12-muffin tin with paper muffin liners. Set aside
- To a mixing bowl, add the oil, milk, eggs, and vanilla. Whisk to combine. Then add the white sugar and brown sugar and continue to whisk.
- Add the flour, baking soda, baking powder, and salt. Using a spatula, fold the dry ingredients into the wet. Lastly, add the sour cream. Mix until everything is combined, but do not over mix.
- Add the raspberries, blueberries, and white chocolate chips and fold into the batter.
- Use an ice cream scoop or large spoon, pour the batter evenly among the lined muffin cups. You will fill the muffins to the top. This recipe should make 12 muffins.
- Bake at 380°F for 18-22 minutes, or until the tops look cooked and toothpick comes out clean. Let muffins cool for 10 minutes in the pan and then transfer muffins to a cooling rack. They’re best served warm!