White Chocolate and Blueberry Muffins
Do you ever get into the fruit or chocolate dilemma when making muffins? You know that both taste great, and you’re going to eat them, regardless of which one you decide on. Still you can’t help wanting both.
You can have both if you really want to. Or at least you can with this recipe. Not even foxy bingo would be able to keep you away from these babies when they’re baking, let alone once they are done. So why not try combining blueberry and white chocolate? You’ll regret if you don’t.
Here’s the recipe:
White Chocolate and Blueberry Muffin Recipe
Prep Time: 10 mins
Cook Time: 25 mins
Yield: 10-12 muffins
- 150g plain flour
- 50g golden caster sugar
- ½ tsp baking powder
- a pinch of salt
- 1 egg
- 50g butter
- 100ml milk
- 75g blueberries
- 75g white chocolate
- Heat the oven to 200C or fan 180C or gas 6 and line a muffin tin with paper cases.
- Beat the egg, and then melt the butter in a pan, or perhaps in the microwave. Let the butter cool before you use it.
- Once done, combine the egg, melted butter and the milk in a small bowl, and mix together well.
- Next place the plain flour, caster sugar, baking powder and salt into another bowl and mix together, before adding the wet ingredients to the dry ones, stirring well.
- Add the white chocolate chunks and the blueberries to your mixture. Don’t use a mixer, because the texture of the batter is supposed to be lumpy.
- Divide the mixture between the cases and then bake them for 25 minutes, or until they are golden in colour and cooked all the way through.
If the top springs back into place when you touch the muffin, it’s cooked.
This is a guest post. Thanks for reading.