Blueberry and white chocolate muffins. The muffins in my book

These blueberry white chocolate muffins are a recipe from my book Loleta by Loleta. My first book that still excites me today and in which you will find delicious recipes.

Muffins are one of those sweets that have always been present in my life. My mother and grandmother made them delicious and their recipes are in my books because I think they are the best in the world.

These are a recipe of mine (in the book they are with dark chocolate but I love them with white chocolate) and they are delicious. My mother loves them and I'm sure if my grandmother were still here, she would love them too.

I hope you enjoy them and that you like them. They are perfect to make with children at home' because you can make them by hand with a simple wooden spoon. I hope you like it.

Ingredients

For the crispy:

50 g all-purpose flour
70 g granulated sugar
1 teaspoon lemon zest
45 g cold butter

For the dough:

160 g sugar
the zest of half a lemon
100 g melted butter
2 eggs
80 g ricotta cheese or Greek yoghurt
160 g milk
250 g flour
20 g almond flour
3 teaspoons baking powder
a pinch of salt
1 teaspoon vanilla
150 g blueberries
150 g white chocolate chips
1 tablespoon of flour

Directions

Preheat the oven to 175ºC with hot air function.

In a bowl put all the ingredients for the crisp (streusel is called in English) and pinch the butter with your fingertips until you get a coarse sand. Reserve.

In a large bowl put the sugar, lemon zest and rub with your fingertips until the sugar has a slight yellow color. This would make the muffin flavor delicious. Add the melted butter and mix again

Now add the eggs and mix well with a whisk. Add the yogurt, vanilla and milk and mix again.

In another bowl, mix the dry ingredients: sift the flour and almond flour, baking powder and salt.

In a small bowl, mix the white chocolate with the blueberries and add the tablespoon of flour (this will prevent the blueberries and white chocolate from going to the bottom and are spread throughout the dough). Mix well.

Add the dry ingredients mixture little by little to the bowl of wet ingredients, beating well each time. When we have everything well integrated and a thin dough without lumps, add the blueberries and chocolate and with a spatula mix gently.

Fill the muffin capsules and bake for about 30 minutes until when pierced with a toothpick it comes out clean. If the molds are smaller, you will need less time.

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