Blueberry & white chocolate muffins

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6 and line a 6-hole muffin tin with paper cases. Mix the egg, melted butter and milk quickly into the dry ingredients with the blueberries and chocolate (don't overmix, it should be a bit lumpy). Divide between the cases and bake for 25 minutes until risen and golden and cooked through.

Know-how

Blueberries freeze well so keep a bag in the freezer for when they are out of season

Per serving

273 kcalories, protein 5g, carbohydrate 37g, fat 12 g, saturated fat 7.1g, fibre 1g, salt 0.6 g

Latest comments and suggestions

Results 1-20

• Coolcookies

  02 November 2007

  Coolcookies rated and commented on this recipe

  

  Haved tried making these twice exactly as per the receipe - neither time did they rise well and muffins were stodgy. I'm not sure that there is enough rising agent in 1/2 tsp baking powder. Not sure if I'll try again!

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• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  I made these throughout the summer and they were a big hit! The came out nice and puffy and tasted absolutely delicious!

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• flowerfairy

  11 November 2007

  flowerfairy rated and commented on this recipe

  

  Turned out beautifully. Will definately make these again.

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• Sarah

  08 January 2008

  Sarah rated and commented on this recipe

  

  Lovely recipe and they turned out really well. Good balance between fruit and chocolate.

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• Charlotte

  19 January 2008

  Charlotte rated and commented on this recipe

  

  I substituted the blueberries for raspberries. The muffins tasted delicious. Will try the blueberries next time!

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• Red

  20 January 2008

  Red commented on this recipe

  I've made these twice now; once as per the recipe and once substituting cranberries for the blueberries. Both versions were delicious and a big hit with adults and children. Will definitely be making them again!

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• Fav cakes

  03 February 2008

  Fav cakes rated and commented on this recipe

  

  Be sure not to leave out the sugar or else they go rock hard ;-)

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• Glenys

  10 February 2008

  Glenys rated and commented on this recipe

  

  Used raspberries instead of blueberries. The muffins were light and fluffy - a really good combination between the fruit and chocolate.

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• Joanne

  17 February 2008

  Joanne commented on this recipe

  Have made these twice so far... they are never as fluffly as other muffin recipes, and the first time round I thought I'd made them wrong! They are still delicious, just not quite the consistency I'd expect. They always go down well, and most people have two!!

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• Lisa

  20 March 2008

  Lisa rated and commented on this recipe

  

  I also used raspberries as could not get blueberries, they tasted fantastic but didnt rise very well - will use more baking powder next time

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• Vicky

  20 March 2008

  Vicky commented on this recipe

  Have to agree with Coolcookies, made these last night and was really disappointed. They didn't rise much and tasted like batter rather than cake. When I think of muffins I'm thinking big and fluffy and pouring out over the edge of the mould, these just weren't!

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• Emma

  29 March 2008

  Emma commented on this recipe

  Vicky- When making muffins i usually use a full teaspoon of baking powderand two medium eggs.And if u use fruit in muffins u should dip the fruit in some plain flour first. It help keep the moisture in the fruits.And when your choosing which fruit to use make sure it doesnt contain too much water as it ruins the texture of the muffins! P.s for a healthier alternative use sunflower oil instead of butter! Just whisk some in with the eggs before adding to the flour etc. (I'll get back to you how much oil to use for 6 muffins!)

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• jacqib

  30 March 2008

  jacqib rated and commented on this recipe

  

  I used raspberries as I made them at the same time as making the blueberry and banana muffins. These r=were very nice and I will definitely make them again. They felt a little heavy and didn't rise much but they didn't taste heavy - I think it must have been the weight of the chocolate :-) I used Green & Blacks and fresh raspberries. Delicious.

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• jennyd200

  10 April 2008

  jennyd200 commented on this recipe

  I used raspberries instead of blueberries with a class of 20 year 7 students. They turned out lovely. The mixture did stick slighlty to the cake cases. Am doing a repeat lesson tonight, so will grease them this time. The kids thought they were fab!!! xx

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• jennyd200

  10 April 2008

  jennyd200 rated this recipe

  

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• jacqib

  13 April 2008

  jacqib commented on this recipe

  I've made these three times now. The first were delicious but, as others have commented, a little heavy. Following tips from other comments here I decided to try with more baking powder and egg. I decided to use one teaspoon of baking powder and two egg but increase the rest of the ingredients by 50%. The result was good but surprisingly dry - till I discovered the melted butter was still in the microwave! Today I made them again (the second way) but remembered the butter. They are delicious. I made six very large ones, used raspberries instead of blueberries and the chocoalte was Green & Blacks white chocolate with vanilla (delicious).

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• Kirsten

  25 May 2008

  Kirsten rated and commented on this recipe

  

  I would have left the white chocolate in bigger chunks as I like really moreish food and felt that these were a bit subtle for me. My friends liked them a lot though!

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• Vicky

  09 June 2008

  Vicky rated and commented on this recipe

  

  Made muffins for the first time today. Doubled the quantity of all the products and used 2 tsp of baking powder and 3 eggs. Also took dried cranberries instead of blueberries and used milk chocolate. In result got 12 gorgeous looking muffins :). They were great success and I was praised by all friends :). Next time will reduce the amount of sugar for healthy reasons, because dried fruit and chocolate give a lot of sweet by themselves. Enjoyed them greatly - they are so easy to do :)

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• Smuffy

  23 June 2008

  Smuffy rated and commented on this recipe

  

  I should have read the reviews before I tried these as they were much stodgier than my usual muffins. My son absolutely adored them though and they get 3 stars despite the consistency because the flavour was great. I am going to try again but use self raising flour rather than plain and keep everything else the same and see what happens. Hopefully they will be less solid!

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• Melanie Day

  30 June 2008

  Melanie Day commented on this recipe

  Made these with blueberries and no chocolate. They tasted nice but didnt rise as a lot of others have mentioned. We are trying them again tonight with rhubarb, more baking powder and more egg.

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Ingredients

• 150g plain flour mixed with 50g golden caster sugar, ½ tsp baking powder and a pinch of salt
• 1 egg , beaten
• 50g butter , melted and cooled
• 100ml milk
• 75g blueberries
• 75g white chocolate , chopped into chunks

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

• 150g plain flour mixed with 50g golden caster sugar, ½ tsp baking powder and a pinch of salt
• 1 egg , beaten
• 50g butter , melted and cooled
• 100ml milk
• 75g blueberries
• 75g white chocolate , chopped into chunks

Per serving

273 kcalories, protein 5g, carbohydrate 37g, fat 12 g, saturated fat 7.1g, fibre 1g, salt 0.6 g

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