Blueberry and White Chocolate Muffins

A cafe classic but also one of the easiest type of muffins to whip up in the kitchen.

We've all seen those food spreads, in those magazines where a perfect table, consisting of perfect breakfast foods, is just sitting in the middle of a picturesque dining table, nonchalantly. Today, we're going to make that a reality for you; a part of it anyway. A small part. The part that is the muffins.

Ingredients:                                                                                             Serves: Makes 12 muffins
                                                                                                                 
350g Plain flour
3 tsp Baking powder
1 generous pinch Salt
200g Caster sugar
2 Eggs
240ml Buttermilk
120ml Sunflower oil
1 tsp Vanilla extract
125g Blueberries
1 tbsp Demerara sugar
100g chopped White chocolate

Method:

1. Preheat the oven to 220 degrees Celsius. And fill a 12-hole muffin tray with your large muffin cases.

2. Combine the flour, baking powder, salt and caster sugar in one bowl. Whisk the eggs, buttermilk, oil and vanilla extract in another bowl.

3. Pour the wet ingredients into the dry ingredients and gently fold the batter well. Do not over mix the batter, as it will yield chewy muffins. Add most of the blueberries and all of the chopped white chocolate to the batter and mix in.

4. Spoon the mixture between the 12 muffin cases as evenly as possible. Push the leftover blueberries into the tops of the muffin batter. Generously sprinkle the tops of the muffin with Demerara sugar.

5. Bake the muffins at 180 degrees Celsius for 25 - 30 minutes. Remove from the oven when a skewer poked into the muffin comes out clean. 

6. Leave the muffins to cool for 10 minutes and Enjoy!

Let me know in the comments if you've tried the recipe! I'd love to know.