Blueberry and White Chocolate Muffins


These better-than-your-bakery blueberry and white chocolate muffins are moist, tender and bursting with flavour. Topped with cinnamon sugar for a little added crunch!

1. Combine the flour, cornstarch, baking powder, sugar and salt. Toss in the blueberries and chocolate. Stir through.

2. In another mixing bowl, jug or saucepan, melt the butter. Allow the butter to cool before adding the rest of the wet ingredients. Whisk until well combined. Pour the wet ingredients into the dry and mix through until just combined.

3. Divide the muffin batter between the 12 cupcake liners, filling the liners to the top. Sprinkle the extra berries and chocolate over the tops of the muffins. Then sprinkle the tops of the muffins with the cinnamon sugar - about 1 to 1½ teaspoon per muffin.

4. Bake the muffins at 220°C or 200°C fan for 5 minutes. Turn down the oven to 200°C or 180°C fan and bake for a further 12 to 15 minutes or until just baked. Allow the muffins to cool in the tin for 10 to 15 minutes before placing them on a wired cooling rack to cool completely.