Recipes

Blueberry and white chocolate muffins

Purple and white treat

  1. Preheat oven to 180ºC. Line 12 cup muffin tray with muffin paper cups.
  2. Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
  3. In a separate bowl, combine the sour cream, eggs, lemon rind and butter and whisk together. Stir carefully through the flour mixture until just combined.
  4. Carefully fold in the raspberries and chocolate and spoon into paper cups. Bake for 50 minutes or until cooked when tested with a skewer.
Notes: 

Since his visit to the U.S. my boyfriend has become a huge fan of Starbucks blueberry muffins. As a result I have been on a quest for a perfect blueberry muffin recipe. After several attempts and having been told that 'that's not it' I've finally found it!
They're the most delicious muffins I've ever tried. Sweet, moist and fresh with juicy blueberries and creamy taste of white chocolate when you bite into. A perfect treat for breakfast or whenever you want to have a nice break.
I've adapted the recipe for Raspberry and white chocolate muffins from the Donna Hay Magazine.

Courses:
Desserts
Cuisines:
Any
Serves:
12
Preparation:
It takes 20 minutes to prepare, 50 minutes to bake.

Ingredients

  • 300g plain flour
  • 2 teaspoons baking powder
  • 170g superfine sugar
  • 220g sour cream
  • 2 eggs
  • 1 teaspoon finely grated lemon rind
  • 80ml melted butter
  • 225g frozen blueberries
  • 175g chopped white chocolate

Cookware

  • 12-cup muffin trays