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

1. Preheat oven to 375, and place the paper liners in the muffin pan.

2. Place the sugar and butter in a large mixing bowl and mash them together vigorously with a wooden spoon.

3. Add the egg.

4. Pour in flour and stir very briefly.

5. Finally, add the milk, vanilla, white chips, and blueberries. Stir together quickly.

6. Fill each paper liner two-thirds full.

7. Place the muffins in the oven and cook for 15 minutes, then allow the cooked muffins to cool in the pan.

8. Icing:

9. Place a handful of blueberries in a small saucepan with 4 Tbsp. of water and heat gently on stovetop.

10. 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.

11. Mix in the powdered sugar until you aquire a smoother, purple glaze icing.

12. 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.

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