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Close up of a white chocolate and blueberry muffin on a cooling rack
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White Chocolate and Blueberry Muffins

Indulge in our white chocolate and blueberry muffins recipe for a delectable treat. Perfect for breakfast or dessert!
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword blueberry and white chocolate muffins, white chocolate and blueberry muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 muffins
Author Paul (Scoffs and Feasts)

Equipment

  • 1 ice cream scoop/tablespoon
  • 1 muffin tin
  • 10 muffin cases
  • 2 mixing bowls
  • digital scales
  • 1 measuring spoons

Ingredients

  • 200 g plain flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 60 ml vegetable oil
  • 100 g white chocolate chips (plus extra for topping)
  • 100 g frozen blueberries (plus extra for topping)
  • 1 tsp vanilla extract
  • 125 ml full fat greek yoghurt
  • 125 g soft brown sugar
  • 2 large eggs

Instructions

  • Begin by weighing out all the ingredients using your digital scales
  • Whisk together the flour, salt and baking powder (dry ingredients)
  • Whisk together the wet ingredients until homogenous
  • Fold together the wet and dry ingredients gently to avoid making the muffins tough. It is ok to see a few lumps or dry streaks of batter.
  • Fold through the white chocolate chunks and blueberries, again gently so the blueberries do not streak through the batter
  • Using an ice cream scoop, or a tablespoon, scoop the batter into the muffin cases. Do not overfill the muffin cases, they should be filled about halfway.
  • Top with some extra blueberries and chocolate chips
  • Place in a preheated oven at 200℃ for the first 5 minutes
  • Reduce to 180℃ then cook for a further 15-20 minutes and until a skwere inserted into a muffin comes out clean
  • Leave to cool completely before eating