The fluffiest blueberry muffins studded with creamy white chocolate chips.
This comes as a shock to me, but this is the FIRST muffin recipe I’ve shared on WJBN!
Muffins are something I don’t tend to make often, but I’m going to rectify that now.
I love how simple they are to make, no different to a cake but without all the need for elaborate decoration. Simplicity is key here.
When it comes to muffins, the ultimate muffin, in my opinion, is the classic blueberry muffin. A chocolate chip muffin and a chocolate muffin are both close behind.
So, as blueberry muffins are my favourite, that’s where I thought I’d start with my muffin recipe creations.
These Blueberry White Chocolate Muffins are beautifully rustic. They are seriously light, fluffy, not at all dense thanks to the addition of yoghurt (which makes the softest muffins) and gentle mixing.
This muffin is filled with lots of blueberries, meaning you get plenty of sweet and juicy blueberries in each bite. The blueberries burst as they bake in the oven and will fill your kitchen with a gorgeous aroma.
I also decided to add a pack of white chocolate chips, because chocolate always makes everything better, in my opinion!
The creamy white chocolate works wonderfully with the blueberry flavour. You can use dark or milk chocolate chips instead, or just skip the chocolate all together and add even more blueberries to your muffin batter.
Once the muffins come out of the oven, they only need to cool for about 10-15 minutes and they’re ready to eat.
Even after a couple of days, if we do have any left, I heat one up in the microwave and it’s just like a muffin fresh from the oven!
When I start early at work, I love to wake up to a plate of these on the kitchen countertop for breakfast.
Or at the weekend, instead of having to flip pancakes, these muffins make an easy breakfast to grab along with a glass of juice or cup of coffee.
Blueberry White Chocolate Muffins
Ingredients
- 100 g butter (salted or unsalted) or baking spread (I use Stork) at room temperature
- 140 g caster or granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 140 g full-fat natural yoghurt substitute with buttermilk or sour cream
- 2 tablespoons milk
- 250 g plain flour
- 2 teaspoons baking powder
- 1 teaspoon bicarbonate of soda
- 150 g blueberries fresh or frozen
- 100 g white chocolate chips
Instructions
- Preheat oven to 200°C / 180°C / 400°F / Gas Mark 6. Line a 12-hole muffin tin with paper liners and set aside.
- In a large mixing bowl, cream the softened butter/baking spread with the sugar for 2 minutes until fluffy and lighter in colour.
- Now add the eggs and beat to combine - don't worry if it looks curdled at this point, as once you add the dry ingredients, they will come together. Mix in the vanilla extract along with the yoghurt and milk.
- Now take one tablespoon of the weighed out flour and stir that through your chocolate chips (this stops the chocolate sinking to the bottom of the muffins. You don't need to do this with the blueberries though). In a medium sized bowl, stir together the remaining flour, baking powder, bicarbonate of soda and a pinch of salt (omit this if you're using salted butter).
- Add the dry ingredients to the wet ingredients and mix until just combined. Now add the blueberries and white chocolate chips and gently fold to combine - be careful not to over mix at this point.
- Divide the muffin batter between the paper liners. Bake for 5 minutes, then turn the oven temperature down to 180°C / 160°C / 350°F / Gas Mark 4 and continue baking the muffins for 15-18 more minutes or until a cake tester comes out clean when inserted into the centre.
- Once the muffins are baked, allow them to cool for a few minutes and then transport them to a wire rack. Serve warm or at room temperature. The muffins will keep for up to 3 days.
Keep up to date with me on:
Like my Facebook page here
Instagram: @whatjessicabakednext
Twitter: @jessbakednext
Pinterest: @jessbakednext
