White Chocolate and Blueberry Muffins
White chocolate and blueberry muffins are soft, moist, sweet, and absolutely delicious! Blueberry muffins are one of my favourites, and what’s not made better by the addition of white chocolate chips?
Servings 20 Muffins
Calories 238kcal
Ingredients
- 375 g Self-Raising Flour + Extra to toss the blueberries in
- 2 Teaspoons Bicarbonate of Soda
- 150 g Caster Sugar
- 50 g Soft Light Brown Sugar
- 2 Medium Eggs
- 240 ml Buttermilk – or 240ml Semi-skimmed milk with 1 tablespoon Vinegar or Lemon juice stirred in
- 130 ml Cooking Oil
- 250 g Blueberries
- 200 g White Chocolate Chips
Instructions
- Prepare a muffin tin with cases and preheat the oven to 200 degrees C (fan-assisted).
- Place the blueberries in a small bowl and gently toss them with a little flour.
- Toss the flour and bicarb together in a mixing bowl.
- In another bowl, whisk together the sugars, eggs, buttermilk, and oil until smooth.
- Pour these wet ingredients into the bowl with the flour and whisk until combined.
- Carefully fold in the chocolate chips.
- Add most of the blueberries, retaining about ¼.
- Fold very carefully.
- Spoon the batter into the cases in the muffin tin, until they are nearly full.
- Gently place the retained blueberries on to the top of the batter.
- Bake for 10 minutes at 200 degrees, before reducing to 160 degrees for 10-15 more minutes.
Notes
- Use a skewer to check that your muffins are cooked, just as you would cupcakes.