Blueberry Muffins With White Chocolate Buttercream Frosting

  • Difficulty: Basic
  • 45 minutes
  • 6 servings

Bursting with blueberries and topped with white chocolate buttercream frosting these muffins are a dream come true! And they’re great for a vegetarians as well, because we’ve replaced dairy milk with soy milk, with no loss of flavor whatsoever! For best results, serve the muffins with cranberry sauce and forest fruits!

Ingredients Needed for Blueberry Muffins With White Chocolate Buttercream Frosting


For the frosting:

1 ounce butter
1 cup powdered sugar
2.5 ounces of white chocolate

For the muffins:

1 ½ cups of flour
1 cup sugar
1 tablespoon baking soda
1 teaspoon salt
1 cup soy milk
¼ cup olive oil
1 teaspoon vanilla extract

For the topping:

3.5 ounces of blueberry
cranberry sauce
fruit

How to Cook Blueberry Muffins With White Chocolate Buttercream Frosting

  1. You can start with the white chocolate frosting. Mix the fat free butter with powdered sugar in a large bowl.
  2. Add the white chocolate in a small bowl and microwave it for 1 minute.
  3. Pour the white chocolate over the butter and sugar mix. Mix with a spatula until you get a smooth cream.
  4. Add the flour in a large bowl. Mix it with sugar, powdered sugar, and a bit of salt.
  5. Pour the soy milk in your mixer bowl, along with olive oil, and vanilla extract. Slowly mix with a spatula.
  6. Sift the flour and sugar mixture with a strainer and add it into the mixer bowl.
  7. Set your mixer at medium speed and mix to combine the ingredients. Add the blueberries and incorporate them into the dough. Mix just for a few minutes, so the dough remains liquid.
  8. Preheat the oven to 360°F/180°C.
  9. Use a 12-slot muffin tray and place muffin wraps in the empty slots. Pour the mixture.
  10. Bake the muffins for 30 minutes.
  11. After they’re ready, pour the white chocolate buttercream frosting in a piping bag. Use it to decorate the muffins.
  12. You can serve them with cranberry sauce and some extra forest fruits!

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