Blueberry and White Chocolate Muffins
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Caster Sugar (Superfine Sugar)
- 200 g Plain White Flour (All-purpose Flour)
- 1 tsp Bicarbonate of Soda (Baking Soda)
- 100 ml Natural Yogurt (or use creme fraiche)
- 2 Eggs (large)
- 140 g Butter (melted and cooled)
- 1 tsp Vanilla Extract
- 150 g Blueberries (fresh or frozen)
- 100 g White Chocolate Chips
Method
- Preheat the oven 190ยฐc (170 fan/ 375F/ Gas 5) and line a 12 hole muffin tin with muffin cases.
- Mix together the caster sugar, plain flour and bicarbonate of soda in a large mixing bowl.
- In a jug mix together the natural yogurt, eggs, melted butter and vanilla extract with a whisk.
- Pour the wet ingredients into the dry ingredients and gently combine. Be careful not to over mix. It doesn't matter if the mixture is a bit lumpy.
- Fold in the blueberries and white chocolate chips and then divide the batter between the 12 muffin cases.
- Bake in the oven for 18 minutes but start checking after 16 minutes.