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 41-60

• SamanthaH

  06 March 2009

  SamanthaH rated and commented on this recipe

  

  My muffins came out short and blue (even though i rinsed my berries thoroughly after defrosting)... still yummy though... just nothing like the picture. I probably won't make this again. My short blue muffins are ok for a boring friday night, but I doubt they'll impress anyone.

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• emm

  11 March 2009

  emm rated and commented on this recipe

  

  Also delicious with raspberries. Very quick and easy

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• Sascha

  15 March 2009

  Sascha commented on this recipe

  So easy and totally scrummy. I used white chocolate buttons.

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• Jayne

  26 March 2009

  Jayne rated and commented on this recipe

  

  After reading some of the comments, I decided to use self raising flour instead of plain. I filled the muffin cases almost to the top with the mixture, and only just got 5 out of it. I still didn't think that they rose enough, but they tasted good all the same. I thought the mixture was a little wet compared to other muffin recipes. Next time will probably add a little more flour and another half teaspoon of baking powder.

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• Penna

  04 May 2009

  Penna rated and commented on this recipe

  

  I'm so disappointed; I planned to make these for my 4 and 2 year old granddaughters and it was a disaster. I can only assume that this is one of those rogue recipes that work for some & not for others. I took notice of all the comments and used more baking powder and took care not to over-mix. My 10-day old other granddaughter skyped me as they went in the oven, so I relied on the timer; result - flat brown buns! Even if I had kept an eye on them & taken them out earlier, they would have been even less risen than they were. I don't think it was my technique, I have been baking muffins for ages and usually have good baking results; oh well, mark it up to experience! ;-)

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• Sushi&Noodles<3

  15 May 2009

  Sushi&Noodles<3 rated and commented on this recipe

  

  Adjusted the quantities a little, added a little more baking powder, slightly less flour, butter and sugar, 1 egg and same amount of milk. Come out perfect every time!! Ive added white choc and cranberries, dark chocolate, mixed fruit and oats, always good.

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• sapphire11

  17 May 2009

  sapphire11 commented on this recipe

  Oh dear, seems very confusing. I am going to make the muffins today but do I make them as per the recipe or with the changes suggested in the reviews. Like garcelle I too was looking for a recipe with the big overflowing top but tasting as light as a feather. Have looked at other recipes for muffins and they all look like scones in a cake case. Think I will go with SR flour and extra baking powder. Will let u know. Thanks everyone for taking the time with hints etc.

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• sapphire11

  17 May 2009

  sapphire11 rated and commented on this recipe

  

  I doubled the quantity, used sr flour,1 1/2 tsp baking powder, 2 large eggs,I warmed the milk for 30 secs in micro (suggested in another recipe for scones!) folded the liquid into dry with knife, realised didnt have enough choc chips, put into muffin cases could have done with little more mixture for 12. Good result, rose well, very light fluffy muffins, got a lot of berries in some and one or two in others but preferred the ones with less couldnt taste the choc and the tops of some were crunchy but think this has more to do with my uneven fan oven. On the whole yes would make again with the changes.

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• Kanas

  17 May 2009

  Kanas rated and commented on this recipe

  

  Tried yesterday with dark chocolate chips and flakes, the texture was good, they raised but not really much. The cake didn't taste as sweet as I first thought, so with the addition of chocolate definitely make it the much better. I see why it's white chocolate maybe better than plain/milk, as you can tell which one is the blueberry or chocolate when it's dine.

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• zambo101

  17 May 2009

  zambo101 rated and commented on this recipe

  

  I couldnt get standard paper cases , but found muffin paper cases, i thought these would work well as it was a muffin recipe.. Used 1 tsp of baking powder after reading comments but the cases made them really wide and sloppy - although they tasted ok, i think i overmixed it too.. tssk tssk. Saying that i would try and make this again, as they sound lovely!

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• Doggy

  20 May 2009

  Doggy commented on this recipe

  I have just made these muffins after reading a few of the comments about them. I added 1 teaspoon of baking powder to the plain flour and I also used a very large egg from one of our free range hens....they have risen beautifully and taste delicious!! Thanks hennys and thanks for all the comments...will definitely make these again!!

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• laurabee

  27 May 2009

  laurabee rated and commented on this recipe

  

  lovely muffins - really easy to make and went down a treat with my friends. I replaced blueberries with raspberries and also tried a combo of the two which was lovely!

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• lambo

  17 June 2009

  lambo commented on this recipe

  I have just finished making these, minus the choc chip(cos I didn't any!) and they were fab, so I made some more and put grated carrot and cinnamon in, instead and my little ones loved them!!

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• Carol

  28 July 2009

  Carol commented on this recipe

  I took the advice in previous comments and used self raising flour instead of plain. Perfect result.

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• jog_on

  29 July 2009

  jog_on rated and commented on this recipe

  

  I used raspberries instead and they were lovely! :)

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• jenmur75

  01 August 2009

  jenmur75 commented on this recipe

  Made these with 150g of blueberries (no chocolate) along with 1 tsp of baking powder and I also sieved the plain flour. Muffins have turned out great - really light and have risen fairly well. Coated blueberries in some plain flour before stirring into mixture, as per previous suggestion, which seems to have kept the blueberries juicy. Will try these again using different ingredients for a change.

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• annie

  16 August 2009

  annie commented on this recipe

  made these the other day, followed the recipe and they went down a treat 6 were not enough, absolutly delish !!

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• floss

  17 August 2009

  floss rated and commented on this recipe

  

  I made these using self raising flour and one teaspoon of baking powder as other people have suggested, they were so light and looked a picture! they are so easy to make and tasted fantastic, they only lasted the afternoon so going to make some more today. yum yum!!!!

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• Julie3007

  24 August 2009

  Julie3007 rated and commented on this recipe

  

  Having read all the comments I went with 1 tsp of baking powder and they were great. Even my daughter who doesn't like fruit muffins thought these were fab. They had all gone by the time I got back from work today!!!

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• Marie

  24 August 2009

  Marie commented on this recipe

  It's my first muffin trial and they are just fantastic!

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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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