Ready for the weekend...Maple Blueberry White Chocolate Chip Muffins

I am ready for the weekend...even though I have to say this week did seem to actually fly by. Last weekend though there were muffins among other fun things.  Let's see there have been a few firsts in the past week.  1. I finally completed my first hot yoga class which admittedly was my first yoga class in a studio.  2.  Saw my first professional soccer game  3.  I finally saw The Star-Spangled Banner last Monday with my brother and sister-in-law.  4. I gave my first tour monuments tour with Charles for my brother.  Let's just say it an action packed weekend, which makes me even more excited about this one.  Happy Friday!

Okay, so you might be thinking how on earth or why did I make muffins with blueberries, white chocolate chips and maple?!?! Well my brother and sister-in-law make their pancakes sometimes with blueberries and white chocolate chips.  Thus, my goal was to turn their pancakes into a muffins and it was definitely a success.  These were light seriously simply delicious. The blueberries burst a little while baking and the white chocolate chips and maple give these muffins great flavor.  Trust me when I say, these muffins are definitely worth a try.  Enjoy!

Chelsea vs. Roma

Check out the sweet bell on my brother's bike.  Oh and from this far away you can hardly tell the Washington Monument is covered in scaffolding.

Oh and I really can't complain when I get to hangout at the roof top pool at the Capitol Hill Liaison for a couple of hours.

But what this blog is really about....these muffins we delicious!

Time for white chocolate chips

Blueberries and white chocolate chips...time for folding.

Maple "Pancake" Cupcakes: (recipe adapted from Cupcakes and Muffins)

2 cups all purpose flour

1 tablespoons baking powder

pinch of salt

1/2 cup sugar

2 eggs

3/4 cup buttermilk

1/2 cup cheap maple syrup

6 tablespoons unsalted butter, at room temperature

1 cup blueberries

1/2 cup good white chocolate chips, coarsely chopped

1.  Preheat the oven to 400 degrees F.  Line a muffin tin with 12 paper liners and spray just the bottom with non-stick cooking spray.

2.  In a large bowl, sift together the flour, baking powder and salt.  Then stir in the sugar.

3.  In a medium sized mixing bowl, whisk together the eggs, buttermilk, maple syrup and butter.  

4.  Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients.  Stir gently until just combined, do not over mix.  Gently fold in the blueberries and white chocolate

5.  Using a 1/4 cup measuring cup, pour batter into prepared muffin liners, fill approximately 2/3 full.  Bake for 12-15 minutes or until toothpick comes out clean.  Let cool in muffin tin for 2-3 minutes and then remove to cooling rack or serve warm.  Enjoy!