Blueberry and White Chocolate Muffins
These easy, delicious, homemade bakery-style blueberry and white chocolate muffins are bursting with flavor! They are filled with blueberries, white chocolate and topped with delicious cinnamon sugar for a little added crunch!
Servings12 muffins
Equipment
- Regular Muffin Pan (12-Well)
- Regular Cupcake Liners
Ingredients
Muffins
- 300 grams plain flour (all-purpose/standard grade)
- 50 grams cornstarch
- 150 grams white granulated sugar (caster/granulated)
- 3 teaspoons baking powder
- ½ teaspoon table salt
- 180 grams blueberries (frozen or fresh)
- 200 grams white chocolate chips
- 125 grams butter melted
- 2 eggs
- 3 teaspoons vanilla extract
- 125 grams Greek yogurt
- 125 grams milk
cinnamon sugar (optional extra)
- 3 tablespoons raw sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 220°C/430F fan and line a 12 cup muffin pan with cupcake liners. Keep aside 3 to 4 berries and chocolate chips to sprinkle on the top of the muffins before baking. Mix the cinnamon and raw sugar in a bowl and set aside.
- 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.300 grams plain flour, 50 grams cornstarch, 150 grams white granulated sugar, ½ teaspoon table salt, 180 grams blueberries, 200 grams white chocolate chips, 3 teaspoons baking powder
- 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.125 grams butter, 2 eggs, 3 teaspoons vanilla extract, 125 grams Greek yogurt, 125 grams milk
- 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.½ teaspoon ground cinnamon, 3 tablespoons raw sugar
- Bake the muffins at 220°C/430F for 5 minutes. Turn down the oven to 200°C/390F 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.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Notes
The secret to moist, tender muffins is mixing until the ingredients are just combined and making sure to take the muffins out of the oven as soon as they are baked.
Keep some blueberries and white chocolate chips aside to scatter over the top of the muffins before baking. I kept aside about 3 or 4 of each per muffin.
To make raspberry white chocolate muffins, simply substitute the blueberries with raspberries.
Nutrition
Serving: 1muffin | Calories: 350kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Sodium: 271mg