Categories: Filling/Frosting, Muffins, White Chocolate
Ingredients
- 1/2 c. sugar
- 4 Tbsp. butter, softened
- 1 egg
- 1 1/4 c. all-purpose flour
- 1/2 c. milk
- 1 tsp. vanilla extract
- 2/3 c. blueberries
- 1/4 c. white chocolate chips
- Icing:
- 2 Tbsp. blueberries, plus extra for decorating
- 1 c. powdered sugar
Directions
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Preheat oven to 375, and place the paper liners in the muffin pan.
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Place the sugar and butter in a large mixing bowl and mash them together vigorously with a wooden spoon.
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Add the egg.
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Pour in flour and stir very briefly.
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Finally, add the milk, vanilla, white chips, and blueberries. Stir together quickly.
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Fill each paper liner two-thirds full.
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Place the muffins in the oven and cook for 15 minutes, then allow the cooked muffins to cool in the pan.
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Icing:
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Place a handful of blueberries in a small saucepan with 4 Tbsp. of water and heat gently on stovetop.
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Mash the blueberries with the back of a wooden spoon until you have a bright purple mash, then remove from the heat and strain through a sieve or strainer into a small mixing bowl.
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Mix in the powdered sugar until you aquire a smoother, purple glaze icing.
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Drizzle the icing onto the tops of the muffins with a teaspoon. Decorate the iced muffins by pressing nice blueberries on top of each one.