Blueberry White Chocolate Muffins
Homemade blueberry muffins studded with white chocolate chips.
Servings 12
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.