Blueberry and white chocolate muffins
These delicious muffins are bound to satisfy the sweetest of teeth. They combine tangy blueberries which burst explosively over the rest of the muffin mixture with creamy white chocolate. Feel free to substitute the blueberries for raspberries. I originally made this recipe with raspberries but found them too sharp for my taste.
makes approximately 16 muffins
2 large eggs
125 ml vegetable oil
250 ml milk
1 tsp vanilla extract (not strictly necessary)
200g caster sugar
400g plain flour
3 tsp baking powder
1 tsp salt
100g white chocolate (chips or a bar broken up into small pieces. Break the bar up in a large poly bag, tied off, with a rolling pin)
150g fresh blueberries
1. Preheat the oven to 200 degrees C.
2. Place the egg, milk, vanilla essence and sugar bowl and beat until the sugar has dissolved using an electric mixer or wooden spoon.
3. In a large bowl mix the flour, baking powder, white chocolate and salt.
4. Add the liquid ingredients to the dry ingredients. Mix loosely with a wooden spoon, don't worry if it's not totally smooth. You definitely do not want to over beat the mixture.
5. Line a muffin tin with 16 muffin cases.
6. Fill each muffin case with 2/3 of muffin mixture.
7. Bake the muffins for approximately 30 minutes or until they are golden brown.
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