Blueberry and White Chocolate Muffins
Perfect soft blueberry muffins dotted with creamy white chocolate and filled with blueberry and white chocolate jam. Yum!
Servings: 15 muffins
Calories:
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Alter quantities (metric only) 15 muffins
Here's what you'll need...
- 12 muffin cases or you can just grease the muffin tin cavities
Ingredients you'll need...
MUFFINS
Dry mixture
- 375 g Plain flour (2 Cups and 10 tbsp)
- 150 g Caster sugar (¾ Cup)
- 4½ teaspoon Baking powder must be level
- ½ teaspoon Fine salt must be level
Wet ingredients
- 2 Medium sized eggs at room temperature
- 200 ml Full-fat milk at room temperature (13 tablespoons)
- 150 ml Vegetable oil or sunflower oil (10 tablespoons)
- 100 ml Sour cream or plain natural yogurt or plain Greek yogurt (7 tablespoons)
- 2 teaspoon Vanilla extract
- 2 teaspoon Fresh lemon juice
- 1 tsp Lemon zest
Muffin filling
- 150 g Fresh blueberries cut any large ones in half (1 Cup)
- 100 g White chocolate drops or chunks (½ Cup)
BLUEBERRY JAM FILLING
You can either use 6 tablespoon of blueberry jam or you can make your own blueberry filling as follows
- 150 g Blueberries preferably fresh but can use frozen (1 Cup)
- 90 g Granulated sugar (7 tablespoons)
- 2 teaspoon Lemon juice
- 30 g White chocolate drops or chunks (3 tablespoons)
Here's what we do...
MUFFINS
- Heat your oven to 170°C Fan/190°C/375°F/Gas mark 5 and place your muffin cases into your muffin tin.
- Sift your muffin dry ingredients together and then make a well in the centre.
- In a separate bowl lightly whisk together your wet ingredients. I tend to find a balloon whisk works well for this.
- Tip your wet ingredients into the dry and then add your blueberries and white chocolate drops or chunks.
- Gently fold everything together. About 10-15 folds should be enough, just until all of the dry mixture has been incorporated, you want the batter to be somewhat lumpy for perfect muffins as it is really important not to over mix to ensure the right texture.
- Fill your muffin cases equally, mine took about 90 grams each, but as long as they look roughly equal you don't have to weigh them.
- Bake for 25-30 minutes until well risen and lightly golden. The muffins should bounce back up when pressed.
- Leave to cool in the tin for a couple of minutes and then remove to a cooling rack.
- If you are making your own blueberry jam filling you can do this whilst your muffins cool.
MUFFIN FILLING - either use bought blueberry jam or follow instructions below to make your own (it's really easy!)
- Place a small plate in your freezer to chill.
- Tip your blueberries, sugar and lemon juice into a small saucepan.
- Heat gently until all of the sugar has dissolved (tip the pan to the side to see if any remain on the base) and then bring to a simmer.
- Simmer on a high heat, rolling boil, don't be tempted to stir it. After 5-6 minutes remove your saucepan from the heat and place a small amount on the plate you placed in the freezer. If the jam does not spread and if it starts to set and has a sticky ripple on top when nudged then it is ready. If not then continue to simmer the jam for another 1-2 minutes.
- Tip: If you are not sure whether the jam is ready, then bear in mind that it is better to under cook it than over cook it, as overcooked jam becomes quite treacle like in texture and the flavour is not great.
- Set the blueberry jam aside to fully cool.
- Once fully cooled mix in your white chocolate drops.
Filling your muffins
- Once your muffins have cooled use a sharp knife to cut a small hole of about 2 cm in diameter and about 2 cm depth in each muffin. Keep the cake you have taken out so that you can put it back on afterwards.
- Fill the hole with your blueberry jam and white chocolate jam and then pop the cut but of muffin back on to seal the jam in.
- Enjoy!