White Chocolate and Blueberry Muffins

White Chocolate and Blueberry Muffin Recipe

White Chocolate and Blueberry Muffin Recipe

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Prep Time: 10 mins

Cook Time: 25 mins

Yield: 10-12 muffins

Fruit or chocolate? With these white chocolate and blueberry muffins, you can have the best of both worlds. Go on, indulge.


  • 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


  1. Heat the oven to 200C or fan 180C or gas 6 and line a muffin tin with paper cases.
  2. Beat the egg, and then melt the butter in a pan, or perhaps in the microwave. Let the butter cool before you use it.
  3. Once done, combine the egg, melted butter and the milk in a small bowl, and mix together well.
  4. 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.
  5. 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.
  6. 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.

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