Blueberry and White Chocolate Muffins

One thing that I love about baking is that there's so many different products that can come of it and combinations of things that you can try. There's so much variety and experimentation involved, but that being said, I am someone that really likes to settle in what I'm good at. Without blowing my own trumpet too vigorously, I think I've got cupcakes down, so I figured that it's about time that I tried something new for once. In steps my love for blueberry muffins. We've all been there, innocently strolling through the supermarket, doing our groceries, when all of a sudden, a display of muffins at a discounted price just lands right in the middle of your path and makes your stomach rumble. Yup, I'm a sucker for supermarket or bakery muffins, so I figured that it's about time I tried to make my own. I'm someone that likes my muffins to be larger than life and kind of unapologetic, but I think this recipe really captures that. The final treats have got a bakery-style dome and a delicious crust on top, which is exactly how they should be!

I always tend to reach for blueberry muffins over chocolate ones, so of course, I had to incorporate them into this recipe. To make it a little different, I decided to also throw in a bunch of white chocolate chunks to give a sweet contrast against the tang of the blueberries. Instead of using chips, I cut two bars of white chocolate up into different sized pieces, so this also gave the muffins a chunkier texture. Don't worry though, it didn't affect how fluffy they were!

So how do you get your muffins to look like they're fresh out of the bakery? Well, it turns out that muffin-making is real science - seriously, through researching existing recipes before putting this one together, I've learned a lot about the whole subject! First of all, you need to have the oven temperature set really high and bake your muffins at this temperature for 5 minutes before turning it down. You also need to work quickly. Due to the addition of baking powder and A LOT of wet ingredients, you need to get these guys into their cases and into the oven as quickly as possible, otherwise the baking powder won't work properly and your muffins will fall a little flat. All of your wet ingredients will need to be room temperature too, as this will affect the rise. I left my ingredients out for around an hour, and judging by the photos, it worked wonders! And of course, if you don't want a tiny cake, don't be shy with the mixture. We're not filling our cases up to two-thirds today - we're going all out and filling the entire case. But don't be put off by all of these steps! These big fellas are super easy to make and taste absolutely beautiful. With the blueberries and chunky white chocolate, the texture is chunky and fun, but the cakey part is so light and fluffy. They're seriously good and slightly addictive.

You will need:
375g plain flour
4 teaspoons baking powder
Half teaspoon salt
2 eggs, room temperature
200g granulated sugar
240ml whole or semi-skimmed milk, room temperature
120ml vegetable oil, room temperature
Teaspoon vanilla extract
120g blueberries (plus extra for the top)
200g white chocolate (bars or chips)

  1. Preheat your oven to 220c and line a muffin tin with cases. I made 8 large muffins with this recipe, but if you wanted smaller ones, you could probably make 12+!
  2. In a large bowl, sieve in the flour and baking powder. Mix them together and set aside.
  3. In a medium sized bowl, whisk together the eggs and sugar until combined. Mix in the milk, oil and vanilla. The mixture will be very liquidy and pale. 
  4. Before adding the two mixtures together, chop your white chocolate bars into chunks. If you're using chips, you can skip this step.
  5. Gently pour the wet mixture into the dry, then gently fold them together, being sure not to overmix. Fold the mixture until there are no pockets of flour left and all the flour is removed from the bottom of the bowl.
  6. Add in the white chocolate chunks or chips and the blueberries, and fold them in. The batter should be fairly thick and somewhat lumpy.
  7. Divide your batter between the muffin cases, being sure to fill them right the way to the top. We're not having any of this two-thirds business today - fill those bad boys right to the brim. Top each off with a couple of blueberries and some extra white chocolate, if you wish, then pop them into the oven. Allow them to bake at 220c for 5 minutes, then reduce the temperature to 190c and continue to bake for 25 minutes.
  8. Once they've finished baking, remove the muffins from the oven and allow them to cool in the tin for 10 minutes. They're best eaten fresh, but they can be stored for up to 5 days!
So while there are a few things to keep in mind when making bakery-style muffins, it is so worth doing so. Just look at the size of them and those mouthwatering streaks of blueberry juice over the crust. Even just typing that sentence made my belly growl. So if you want to show off a bit, these muffins are definitely the way to go. They're ideal for eating with a cuppa and would be a hit at a bake sale.


6 comments

  1. THESE LOOK DELICIOUS! Blueberry muffins are also my first pick- although I know at heart I'm a choc-a-holic!

    It's crazy how a few ingredients produce one flavour, and then you just have to alter the measurements and add something else to the mix and then it tastes completely different! Baking is indeed a science!

    Steph

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    1. I'm exactly the same! I loooove chocolate (maybe a little too much), but blueberry muffins always look so much more appealing to me. It really is a science, and I'm pretty sure I look like a stereotypical mad scientist whilst I'm baking, except with an added coating of flour x

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  2. These look absolutely delicious and I love blueberries in any kind of baked goods, although I'd probably swap out the white chocolate with dark chocolate because that's my fav :)

    Julia // The Sunday Mode

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    1. Ooooh even though I'm not the biggest fan of dark chocolate, that sounds like a really yummy combo! x

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  3. They look amazing! I love a muffin that's bursting out of its case!!

    Katei xoxo

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    1. Yes, muffins are definitely best when they're crazy huge! Thank you Katie x

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