I don’t make muffins too often but I spotted this recipe for BLUEBERRY AND WHITE CHOCOLATE MUFFINS and was tempted to have a go. The original recipe had only half a teaspoon of baking powder which didn’t sound much so I doubled it. It also requires chopped white chocolate but as I had a packet of white chocolate chips in the cupboard I decided to use that, which was even quicker. They turned out fine.
When making muffins I always find it hard to resist beating the mixture to death. Leaving it lumpy just doesn’t sit comfortably with how I was taught to make cakes by my mother, who would beat and beat until everything was beautifully fluffy.
Here’s my version of BLUEBERRY AND WHITE CHOCOLATE MUFFINS
150 g plain flour
50g caster sugar
1 tsp baking powder
a pinch of salt
1 egg, beaten
50g butter, melted and cooled
100 ml milk
75 g blueberries
75 g white chocolate, chopped into smallish pieces, or chocolate chips
Preheat the oven to 200º C (180º fan) and put 6 muffin cases into a muffin tin. (I found the mixture made 7 easily and they are quite filling.)
Mix together the flour, baking powder, salt and sugar in a large bowl.
Add the butter, egg and milk and mix together quickly. Add the fruit and chocolate and mix in as briefly as possible, avoiding over-mixing, as long as there are no dry bits of flour.
Divide the mixture between the muffin cases and bake for approx 25 minutes until risen and golden.
Cool on a wire rack.
Makes 6-7 and will keep for a day or so in an airtight tin. (Muffins are best eaten as fresh as possible.)