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  • Recipe: Blueberry & White Chocolate Muffins

    Recipe: Blueberry & White Chocolate Muffins

    Had an urge to do some baking last night so I made these blueberry and white chocolate muffins. I actually found them surprisingly easy to make, so I thought I’d post the recipe I used on here. I’ve included the full ingredients list/stuff you’ll need and the method I followed.

    • PREP 
    • COOK 
    • TOTAL 

    This blueberry muffin recipe makes 12 medium sized muffins on a standard 12-muffin tray.



    • 1 1/2 cups (195 grams) all-purpose flour
    • 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • 1/3 cup (80 ml) neutral vegetable oil
    • 1 free-range egg
    • 1/3 – 1/2 cup (80 ml – 120 ml) milk
    • 1 1/2 teaspoons vanilla extract
    • Packet of fresh or frozen blueberries
    • White chocolate chips/chopped up white chocolate – could make more to melt and drizzle on top

    Kitchen stuff you’ll need:

    • Big bowl
    • 1 mug
    • Whisk
    • Fork
    • 12-muffin tray
    • Muffin paper cups



    Heat oven to 200 degrees.

    Line the muffin tray with 12 muffin cups ready to scoop in the batter.


    Whisk the flour, sugar, baking powder, and salt in a large bowl.

    Add oil to the mug so it’s 1/3 full. Then add 1 egg and fill the mug to the top with milk. Add vanilla and mix with a fork to combine.

    Add milky mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick).

    Fold in the blueberries and white chocolate.


    Divide the batter evenly between muffin cups. Sprinkle a teaspoon of sugar on top of each muffin.

    Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

    To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

    • You can make these with fresh or frozen blueberries
    • Can also make mini muffins with the same recipe, they just take roughly 9-11 minutes instead.
    • The batter should be thick and “scoopable” — not runny and not dry or extra thick like dough. If the batter’s too runny, add flour, a tablespoon at a time until just right.


    And finally… here’s how my ones turned out!



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