Makes 24 | Prep time 25 min| Total time 50 min
A few years ago my dad made a wonderful (small) investment in two blueberry bushes for our garden. Since then, we have enjoyed copious blueberries in the late summer months. Aside from topping breakfast bowls of cereal, granola and porridge with these anthocyanin-rich berries, my sister and I like to make these blueberry and white chocolate muffins for the family.
Ingredients
300g plain flour
3 tsp baking powder
125g caster sugar
50g butter
3 eggs
4 tbsp vegetable oil
1.5 tsp vanilla essence
150g natural yoghurt
200g blueberries
200g white chocolate, broken into small pieces
Recipe
Preheat the oven to gas mark 5/190°C/fan 170°C, and line two muffin trays with muffin or cupcake cases.
In a mixing bowl, cream together the butter and caster sugar.
Quickly beat the three eggs into the butter and sugar.
Add the liquids (natural yoghurt, vegetable oil, and vanilla essence) and stir to combine.
Next, fold in the dry ingredients (plain flour and baking powder).
Finally, fold in the blueberries and 150g of the broken white chocolate.
Scoop approximately 1 heaped tablespoon worth of the muffin mixture into each of the muffin cases, making sure that each muffin has a good helping of blueberries and white chocolate.
Bake the muffins in the oven for 20-30 minutes, depending on the efficiency of your oven. You can check the muffins are done by stabbing them with a metal skewer - it should come out clean (unless you hit chocolate!). They should also be well risen and slightly golden on top, as pictured above.
Whilst the muffins are cooling, melt the remaining 50g chocolate in a microwave in short 30s bursts (to avoid burning). Alternatively, melt over a small bain-marie.
When the chocolate has completely melted, use a teaspoon to drizzle each muffin with a small amount of chocolate.
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