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

– all purpose/plain flour – corn starch – white sugar – baking powder – salt – blueberries – white chocolate chips – butter – 2 eggs – vanilla extract – Greek Yoghurt – milk – raw sugar – ground cinnamon

1. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sugar and salt. Pour in the blueberries and white chocolate chips, and stir through gently using a silicone spatula or wooden spoon to coat the berries and chocolate with the flour mixture.

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.