White Chocolate and Blueberry Muffins

I think everyone needs a simple blueberry muffin recipe in their back pocket to grab at any time. This recipe is made using mainly pantry staples with the addition of yogurt, milk and frozen berries, which we pretty much always have to hand in the fridge.

My dad recently gave out to me that I didn’t mention my son Alex in a blog post, well today you will get loads about him.

Firstly when I suggested we make blueberry muffins he scrunched up his little five year old nose and said no. I was taken aback by this. He loves to bake and especially muffins. It turns out that Alex doesn’t like muffins with things in them (surprise surprise). He doesn’t like the textural difference and the gooeyness. For me, that is what I LOVE about fruit studded muffins. So I coaxed him into making muffins with me (because I wanted one and also wanted to test my recipe one last time) with the added promise of using white chocolate chips. And the combination worked really well and the kid was happy.

Muffins do not need to be elaborate bakes. A simple recipe and a little bit of time and you have the perfect afternoon treat. If like my son, you love icing, you can ice or glaze your muffins to make them even more magical and pretty, but in my mind, it isn’t necessary. Alex got to decorate one muffin this time and he did a really great job actually. It looked stunning and he even allowed me to photograph it before wolfing it down.

Top tip for this recipe, use frozen blueberries if you can, they will be much sweeter and it saves you having to do a shop for berries just to make these. What I love about using frozen fruit is that you can make them whenever you want, you don’t need to depend on having fresh fruit in stock.

WHITE CHOCOLATE AND BLUEBERRY MUFFINS

(makes 6 or 7 muffins)

  • 190 g self raising flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1 egg
  • 45 g caster sugar
  • 45 g Demerara sugar (if you don’t have two types of sugar you can use just one)
  • 120 ml Greek yogurt
  • 3 tbsp milk
  • 60 ml olive oil
  • 125 g (or more) of frozen blueberries
  • 50 g white chocolate chips

THE HOW

Pre heat the oven to 200 C (fan oven)/220 C non fan and line a muffin tin with muffin cases.

In a large bowl, sift the flour. Return the flour to the sieve, add the baking powder, salt and cinnamon and sift again. Set aside.

In a smaller bowl, whisk the egg and sugar together until light and bubbly. Add the milk, yogurt, oil and vanilla and whisk again.

Fold the wet ingredients into the dry ingredients, very very gently, just until you have a few streaks of flour still left unmixed. It will be slightly lumpy, don’t worry this is a good thing. Add the berries and chocolate chips and fold in very gently again.

Spoon the mix into the prepared cases, fill the cases right up!

Pop into the oven for 5-7 minutes.

Then turn the oven down to 180 C and cook for a further 15 minutes. If like me your oven browns one side quicker, turn the tin around half way through but be careful not to know any air out of them.

When they are golden brown and the inside isn’t wet (check by sticking a skewer into the centre and removing, if the skewer comes out clean, they are done), remove from the oven and allow to cool in the tin. And bob’s your uncle, they’re ready to eat!

You can also ice them if you fancy:

  • 125 g butter, softened
  • 225 g icing sugar, sifted
  • 1 tsp vanilla bean extract
  • 1-2 tbsp milk

THE HOW

Beat the butter until soft. Add the icing sugar a little at a time and beat. When all the icing sugar is added, add the vanilla and the milk tbsp by tbsp. Mix. If you need more milk to reach a soft smooth icing then add another 1 tbsp of milk, but be careful, you don’t want the icing too soft that it runs off the muffin.

Put the butter cream icing into a piping bag and start to decorate.

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