Blueberry and White Chocolate Muffins
These blueberry and white chocolate muffins take minutes to make...and minutes to eat - they are that good! In fact they are so quick to whip up you could easily make them for a special weekend breakfast or brunch. They are definitely best eaten fresh though so if you have any leftover, pop them into the freezer and reheat in the oven for a few minutes when you next need a mid morning pick me up.
You could substitute the blueberries for raspberries or blackberries, or even dried fruit if you preferred. The white chocolate gives them a wonderful sweet edge without turning them too sickly.
Why don't you give them a try this coming weekend - or let your kids have a go at making them by themselves? I'm pretty confident my 8 and 6 year old could manage these no problem.
BLUEBERRY AND WHITE CHOCOLATE MUFFINS
| Serves: 12 Muffins | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Total Time: 25 Minutes |
- 100g Butter, softened
- 250g Self Raising Flour
- 1 TSP Bicarbonate of Soda
- 100g Caster Sugar
- 125g Blueberries
- 2 Eggs, beaten
- 150ml Natural Yoghurt
- 2 TBSP Milk
- 50g White Chocolate Chunks
- 2 TSP Light Brown Sugar
- Step 1: Preheat the oven to 200c (180 Fan) and line a 12 hole muffin tin with muffin cases.
- Step 2: Melt the butter in the microwave and set aside to cool.
- Step 3: In a large mixing bowl stir together the flour, bicarbonate of soda, sugar, blueberries and white chocolate.
- Step 4: In a jug beat the eggs, yoghurt and milk with the cooled melted butter.
- Step 5: Stir the wet ingredients into the dry ingredients taking care not to over mix.
- Step 6: Divide the mixture between the 12 muffin cases then sprinkle each one with a little light brown sugar.
- Step 7: Bake in the oven for 15 minutes until lightly browned on top.
- Step 8: Cool on a rack before tucking in.