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Blueberries and Cream Muffins
Alyssa

Blueberries and Cream Muffins from Milk Bar's Bake Club with Christina Tosi

Recipe from Milk Bar's Bake Club: https://milkbarstore.com/blogs/christina-tosi-bake-club/blueberries-and-cream-muffins
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 -9 muffins
Ingredients Method Notes

Ingredients
  

  • 1 egg
  • ½ cup sugar
  • ¼ cup milk
  • ¼ teaspoon vinegar
  • ½ teaspoon vanilla extract
  • ½ cup vegetable oil
  • 1 ½ cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup frozen blueberries**
  • ½ cup white chocolate chips

Method
 

  1. Preheat the oven to 375F (I used convection setting) and line a standard muffin tray with 6-9 cupcake liners.
  2. In a medium-sized bowl whisk together the egg and sugar. Add in the vinegar and stream in the milk. Whisk to combine followed by the vanilla extract and oil. Whisk again to combine.
  3. Add the flour, baking powder, baking soda, and salt. Stir with a spatula until just combined.
  4. Gently fold in the blueberries and white chocolate chips.
  5. Using a large cookie scoop or a 1/3 cup measuring cup, fill the prepared cupcake liners. Milk Bar stated this recipe made 6 muffins when I followed it I had 9 muffins, with the cupcake liners filled about 80% of the way full.
  6. Bake the muffins in the oven for 18-22 minutes until tops are golden.
  7. Remove from oven and allow to cool before serving.
  8. Store in an airtight container for 3-5 days.

Notes

Blueberries should thaw for about 30-minutes on the counter the strained of any liquid that was released to remove excess moisture