Blueberry & White Chocolate Muffins
These delightful Blueberry White Chocolate Muffins are a delightful treat bursting with juicy blueberries and creamy white chocolate chunks. The moist and fluffy texture, combined with the sweet and tangy flavors, makes these muffins a perfect choice for a quick breakfast or a delightful snack.
— Constant Cookbook
Ingredients
- 150g plain flour mixed with 50g golden caster sugar, ½ tsp baking powder and a pinch of salt
- 1 egg , beaten
- 50g butter , melted and cooled
- 100ml milk
- 75g blueberries
- 75g white chocolate , chopped into chunks
Instructions
- Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
- Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
- Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
Yield
Serves 6
Nutrition
- Calories: 302 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.44 milligram of sodium
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