Blueberry, Raspberry & White Chocolate Chip Muffins

Perfectly moist and fluffy muffins packed with juicy raspberries, luscious blueberries, and sweet white chocolate chips.

These are probably the best muffins I’ve had in a LONG time! Splitting one of these babies in half was like opening a light, fluffy cloud! They had the perfect texture–unbelievably moist, tender, and soft!

The key to these super duper moist muffins is the yogurt. I ended up using vanilla flavored yogurt since I figured it would act similar to sour cream. Plus, it’s healthier AND the vanilla would enhance the overall flavor.  You could also use Greek yogurt!

I love how tall these muffins baked up! With an entire tablespoon of baking powder, PLUS 1/2 teaspoon or baking soda, you’re bound to get some sky-high muffins!

I also think that using cupcake liners made these bake a little higher. Compared to the few that I baked without liners, the lined ones seemed to be nice and tall. I don’t normally use cupcake liners when baking muffins, but I think I will from now on!

With the tartness of the raspberries, and the mellow sweetness of the blueberries, the berry combination was a home-run in these muffins! Although it’s prime time for fresh berries right now, I ended up using frozen berries. We like to pick berries and freeze them for baking throughout the year. I think using frozen berries also prevents them from smashing and bleeding into the thick batter when you’re folding them in. Raspberries seem to be especially fragile, so mixing them in frozen made my job a lot easier!

To keep the berries and white chocolate chips from sinking to the bottom of the muffins while baking, it’s important to toss them in bit of flour first. This will result in a perfect amount of blueberries, raspberries, and white chocolate chips in EVERY bite!

And speaking of the white chocolate chips…Oh.My.G.

They were like sweet pockets of pure Heaven when you bit into these muffins. Not exaggerating! They almost melted into the batter as they baked. YUM-O!!! Whatever you do, do NOT leave them out! What kind of crazy person would leave chocolate out of ANY kind of recipe??

These muffins are perfect on their own! So forget the butter! Forget the jam! These muffins don’t need a thing! Just take a bite, close your eyes, and savor these sweet, fluffy clouds of YUM!

Blueberry, Raspberry & White Chocolate Chip Muffins

Perfectly moist and fluffy muffins packed with juicy raspberries, luscious blueberries, and sweet white chocolate chips.

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Total Time 52 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 18 muffins

Ingredients

  

• 2 ¾ cup + 2 Tablespoons all-purpose flour divided
• 1 Tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter softened at room temperature
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 ½ cup yogurt (I used vanilla-flavored)
• 1 cup frozen raspberries
• 1 cup frozen blueberries
• ¾ cup white chocolate chips

Instructions

 

• Preheat oven to 400ºF .
• In a medium bowl, combine the 2 and 3/4 cup flour, baking powder, baking soda, and salt; set aside.
• In a stand-mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high until light and fluffy--about 3 minutes.
• Add eggs, one at a time, mixing well after each addition. Add vanilla and almond extracts.
• Mix in a third of the dry mixture, followed by a third of the yogurt. Continue to alternate between the dry mixture and yogurt, until everything has been incorporated.
• In a separate medium bowl, toss the raspberries, blueberries, white chocolate chips and 2 tablespoons of flour together until evenly coated. Gently fold the berries and white chocolate chips into the muffin batter, being careful not to smash the berries. Batter will be VERY thick.
• Spray or line a muffin tin with cupcake liners. Using a large ice cream scoop (mine measures 2.25" across), scoop the batter into the muffin tin.
• Bake for 10 minutes. Then decrease temperature to 375ºF to bake for 10-12 minutes more until golden brown and toothpick inserted in the center comes out with few crumbs.
• Allow to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
• Muffins are best eaten fresh, but will last 4 days in an airtight container at room temperature; or in the freezer for up to 4 months.