Blueberry & white chocolate muffins

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• Agnieszka

  20 October 2010

  Agnieszka rated and commented on this recipe

  

  Nices muffins I ever baked! Nice and tasty, very easy to make. White chocolate melts in a delicious way and blueberries give it nice and tangy taste Big hit with family and friends

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• Helen

  17 November 2010

  Helen rated and commented on this recipe

  

  I 'm not a muffin expert, but made these today and they are very heavy and stodgy.

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• Kathryn

  22 January 2011

  Kathryn commented on this recipe

  These are scrummy, I've done 3 batches now, one as per recipe, one blueberry and banana, and one just milk choc chip, and all disappeared very fast. Personally, I preferred blueberry and banana. They keep very well overnight but don't know about longer as they were eaten!

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• Hels78

  13 February 2011

  Hels78 rated and commented on this recipe

  

  Having read the previous comments I used the ingredients exactly as the recipe but used 1 tsp baking powder instead of 1/2. They rose nicely and were very light. They were very tasty and the easiest muffins I have made. The only thing I would do differently would be to keep the chunks of chocolate a little larger.

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• laurenjoy

  15 February 2011

  laurenjoy rated and commented on this recipe

  

  I made this exactly as the recipe states and they were fantastic! I used silicon muffin cases for the first time and they worked really well, even managed to make 8 muffins. I used fresh blueberries and they'd sort of exploded on the inside leaving an almost bitter-sweet jam-like consistency - delicious!! And the inside of the muffins had turned a fantastic purple marbled colour. Will definately be making these again.

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• jemma

  14 March 2011

  jemma rated this recipe

  

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• Ellen

  07 April 2011

  Ellen rated and commented on this recipe

  

  Just made these, and they come out lovely. Used SR flour and 1 tsp baking powder as suggested. Also substituted milk choc instead of white as its what i had. I didn't have a muffin tin, so made them in regular cake cases, had enough for 15 little ones. Reduced the cooking time to 15 mins as well, seemed to work a treat.

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• JM2009

  07 May 2011

  JM2009 commented on this recipe

  After reading about 3 pages of comments thought I`d try making 12 of these, unfortunately I didn`t see the word "milk" and subsequently omitted it, the resulting mixture was a lump needless to say and having no idea at that point what I`d done I plopped it into a cake tin, 30 minutes later, gorgeous (yet slightly messy looking) blueberry and raspberry cake! Result! Moral of the story- don`t lose heart if you screw it up-bake it anyway!!

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• Wipeout Queen

  26 May 2011

  Wipeout Queen rated and commented on this recipe

  

  I've made these as stated in the recipe but they taste much better with fresh raspberries and even chopped tinned peaches. They rise fantastically and can easily be made gluten free by changing they flour to a gluten free one.

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• Tashimo

  26 May 2011

  Tashimo rated and commented on this recipe

  

  Made these last night, but used brown sugar instead of white caster sugar and used 1 tablespoon of baking powder instead of a half. They turned out great, didn't rise much but were still fairly fluffy. Looking forward to mixing up the fruit and chocolate for different flavours!

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• sinead

  08 June 2011

  sinead rated and commented on this recipe

  

  I made these today and there so simple and where gone in seconds. I didn't have blueberries so used chocolate chips instead.

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• Rachael

  09 June 2011

  Rachael rated and commented on this recipe

  

  These were deeee-licious! So my hubby and three step kids said.I made double with two V large eggs. I have an aga which can be an AAAGH-A when precision baking or trying something new. I put the muffins in the roasting oven on the third set of runners for 20 mins and then at the top of the warming oven for 5 mins to firm up. I have to say they looked like they came from an expensive deli. Will make again and again!!

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• Lou Lou

  19 June 2011

  Lou Lou rated and commented on this recipe

  

  these tasted lovely but did not rise at all, will try again taking on board some of the comments and ideas, as practice will hopefully make perfect!

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• racheltweeddale

  01 July 2011

  racheltweeddale rated and commented on this recipe

  

  These muffins are fantastic. We used raspberries and they were gorgeous!

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• gingermadness

  12 July 2011

  gingermadness commented on this recipe

  I made these today with my kids and substituted the white choc for dark choc they are in the oven now I will let you all know how they turn out. I put a full teaspoon of baking powder.

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• wworm

  28 July 2011

  wworm commented on this recipe

  I am making them right now, they are rising nicely (which never happens to me) but a little tip (for myself) don't over fill the cases as the blueberries will over flow and drip down to the oven (my house is full of blue smoke). We'll see how they taste in about 5 minutes :D

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• Spenny1971

  18 August 2011

  Spenny1971 rated and commented on this recipe

  

  First ever attempt at muffins, and my partners crew mate's we're the victims!! I did double quantities and added a few extra raspberries (rather than blueberries) and as the choc chunks we're in 100g bags I used 200g instead of 150g. They turned out really well, only two left as I left them, they'll be gone by the time I've written this!!! They all gave the thumbs up, so more will follow very soon!!!

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• lauracooper1986

  27 August 2011

  lauracooper1986 rated this recipe

  

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• Rowena

  05 September 2011

  Rowena rated and commented on this recipe

  

  I loved these and theyre a great one for making with your children. My son loved making them too. Based on past comments i used self-raising flour so that they would be a bit lighter. The 1st time I made them, they turned out HUGE, so the nest time I divided the mixture up a bit more so they werent so massive. A lovely tasty treat

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• msbake

  22 September 2011

  msbake rated and commented on this recipe

  

  After reading comments from others I decided to use 40g sugar, 100g blueberries, 100g chocolate and 1tsp baking powder and they were perfect! (looked much better than the picture) Everyone who ate them asked for the recipe so a definite winner! There is no need to use self raising flour or anything else to make these rise, just remember that the baking powder is activated as soon as it comes into contact with liquid so get them in the oven quickly!!!

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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

Ready in 40 mins

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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