PEANUT BUTTER-BLUEBERRY MUFFINS

PEANUT BUTTER-BLUEBERRY MUFFINS


2 cups flour
1 tbsp. baking powder
1 tsp. salt
½ cup (1-stick) unsalted butter, softened
½ cup White Chocolate Wonderful Peanut Butter
1-1/4 cups sugar
1 large egg
1 cup whole milk
1-cup blueberries, fresh or frozen (thawed)

Preheat oven to 425^. Grease 12 muffin cups or line with paper liners.

In a large bowl, sift together the flour, baking powder, and salt.

In another large bowl, using an electric mixture, cream together the butter, peanut butter, and 1 cup of the sugar. Add the egg and milk and mix well. Fold in the flour mixture, and once the ingredients are combined, carefully fold in the blueberries. Do not overmix the batter—a few lumps will create better texture.

Pour batter into the muffin cups and sprinkle the top with the remaining ¼ cup sugar. Bake for 18-20 minutes, or until the tops have risen and are golden brown. Allow to cool before removing from the muffin tin.

Yield: 12 muffins.