Blueberry & white chocolate muffins

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olive magazine

45 ratings

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 21-40

• linkevica

  23 July 2008

  linkevica rated and commented on this recipe

  

  i used blackcurrants instead of blueberries, worked really well.

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• Carole

  15 August 2008

  Carole commented on this recipe

  I tried these last night. They didn't rise very much as many of you have indicated and I thought the blueberries 'bled' their juice too much. Neither were they very golden. However, they were absolutely yummy and went down a bomb with my husband's bridge buddies. I shall definitely make them again but I shall use more raising agent and I will put the blueberries in right at the last minute to save bruising them. Carole

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• cakelover

  30 August 2008

  cakelover commented on this recipe

  i've just baked these using frozen raspberries (left over in the freezer) and a little more baking powder then the recipe said (read the previous comments)- fingers crossed!

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• cakelover

  30 August 2008

  cakelover commented on this recipe

  delicious :o)

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• Jeanette

  08 September 2008

  Jeanette commented on this recipe

  tasted lovely, but mine came out a little flat!! more like a teacake, than a muffin, but vanished all the same

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• GoodKevin_G

  18 October 2008

  GoodKevin_G rated and commented on this recipe

  

  I made these recently substituting the bluberries with raspberries. Lovely! As others have commented, these muffins aren't as light as other recipes, but they're still very good. Next time, I think I'll break the chocolate into bigger chunks, for that 'hit'!

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• Tollie

  10 November 2008

  Tollie commented on this recipe

  I'm Going to make these in 2 days time on Wednesday for my GCSE food tech project, having reading the comments i think i am going to use 1 tsp of baking powder, 2 eggs and double all other ingredients for 12 muffins instead of 6. i will also be using raspberries instead of blueberries so i hope it all goes well. I will say how they went and rate afterwards! x

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• Tollie

  12 November 2008

  Tollie commented on this recipe

  Its me again...i didn't make the muffins today because i got the date wrong! its tomorrow =) x

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• naughtymummy

  06 December 2008

  naughtymummy commented on this recipe

  I want to make these muffins.Should i use 1 tsp of baking powder and 2 medium eggs with the same amount of other ingredients?And I would be using 150gm of blueberries and no chocolate.

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• charmedone

  21 December 2008

  charmedone commented on this recipe

  These muffins are fantastic, made them today and the turned out perfect the whole family loves them, will try them with raspberrys next time.

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• garcelle

  08 January 2009

  garcelle rated and commented on this recipe

  

  Hi all. I decided to finally make muffins after all these years. So i read all the comments and noted the corrections some made. The muffins came out so well, my house mate even took some to work. What i would like to know is how to make those cartoon-like muffins that the top is exaggerated! Can someone please help? Thanks.

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• Fluffy

  11 January 2009

  Fluffy rated and commented on this recipe

  

  As per other comment, I would recommend doubling the ingredients, but with 2 tsp of baking powder and 3 eggs. Turned out great. Rose well, tasted fine. Kids loved them.

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• michymoo

  13 January 2009

  michymoo rated and commented on this recipe

  

  Made these and they turned out perfect first time!!! Read all the comments first and decided to use 1 1/2 teaspoons of baking powder!!! The second time i used glace cherries and white choc but sadly i overmixed the mixture and they didn't rise as well....so my advice is to REALLY go easy on the mixing at the end and if it looks like its not mixed properly then its perfect!!!xx

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• Shaz01

  15 January 2009

  Shaz01 rated and commented on this recipe

  

  I just made these with my son and they are lovely. I read all the comments and decided to try the recipe as it was and had no problem. They turned out light and fluffy with great flavour. However I did check the use by date on my baking powder and found that it had expired, so I replaced it. Maybe old baking poder was the culpret for the unsuccessful reviews!

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• Katrina

  15 January 2009

  Katrina rated and commented on this recipe

  

  it was very easy to follow and they taste great

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• AEJ

  18 January 2009

  AEJ rated and commented on this recipe

  

  I made these - double the amount though. Other change was to dried cranberries and milk chocolate. Worked out really nicely. I would suggest doubling the amount of baking powder as even hough I doubled it for a 'double' batch I still felt the end result could have risen a little more. Very tasty though it must be said.

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• Angela Boyd

  27 January 2009

  Angela Boyd commented on this recipe

  Just made these taking into account everyone's comments (thank you) used 1tsp of baking powder and they rose just nicely, although I didn't have a muffin tray so used a bun tin instead so they didin't have that 'muffin' look but that was my fault not the recipe! Anyone know where I can get a muffin tin?

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• Rachel

  09 February 2009

  Rachel commented on this recipe

  Made these with twice the amount of baking powder and 2 eggs, as some people have suggested, but they turned out not only heavy and dense but very egg-flavoured! Am jealous of those who have said theirs turned out perfectly with no problems! Have since made raspberry muffins from a recipe where you cream the butter into the sugar first then gradually add flour and wet ingredients, and these turned out much lighter and more muffin-like.

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• Rachel

  09 February 2009

  Rachel rated this recipe

  

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• Loveapples

  28 February 2009

  Loveapples rated and commented on this recipe

  

  I changed white chocolate to plain chocolate and they tasted nice too. However they didn't rise a lot.

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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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