Blueberry and White Chocolate Muffins with Sugar Sprinkle
 A Taste of Canada
Rose Murray
We admit right up front we are biased when it comes to Rose, she is one of our favourite authors. Her latest book is a wonderful culinary journey across Canada. Her recipes make you want to get right into the kitchen and turn on the oven. A splendid book. Softcover, 258 pp. $34.95.
Blueberries and white chocolate are happy companions and make these muffins special, so if you have a container of coarse sugar crystals tucked away in the pantry, this is the time to use it. If not, these are still probably the best muffins you are likely to taste.
1/4 cup butter, softened
2/3 cup granulated sugar
1 egg
1 tsp vanilla
1 3/4 cups all-purpose flour
2 tsp baking powder
Pinch salt
2/3 cup milk
1 1/2 cups blueberries
2/3 cup white chocolate chips
1 tbsp sugar crystals (optional)
In a large bowl, cream the butter with the sugar until fluffy; beat in the egg, then the vanilla.
Sift or stir together the flour, baking powder and salt. Add to the butter mixture alternately with the milk, making three additions of dry ingredients and two of milk, stirring just enough to combine. Do not over mix. Gently stir in the blueberries and chocolate chips. Using an ice cream scoop, spoon into 12 greased or paper-lined muffin cups. Sprinkle each with some of the coarse sugar, if using.
Bake in the centre of a 375 F oven until golden and firm to the touch, about 25 minutes.
Makes 12 muffins.
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