Have some extra eggs to use? Try our super tasty blueberry and white chocolate muffins!
The key is not over mix this batter, The less mixing the better!
Ingredients
- 140g Caster sugar
- 2 Cups plain flour
- 1 Tsp bicarb soda
- 100ml (104 grams) greek yoghurt (plain)
- 2 large eggs
- 140g Butter unsalted (melted and slightly cool)
- 1 Tsp Vanilla essence
- 150g Frozen blueberries
- 100g White cooking Chocolate (chips or roughly chopped)
Instructions
- Preheat the oven to 170c fan-forced and add muffin cases to a 12 hole muffin tin
- Mix the sugar, bicarb and flour (keep 2 Tbsp of flour aside) together in a bowl.
- In a seperate bowl whisk together the butter, yoghurt, eggs and vanilla essence.
- Add the wet ingredients into the dry mix. Gently mix together but do not over mix. If your Mixture is still a little lumpy that’s okay.
- In a small bowl toss the blueberries with the 2 Tbsp of flour Until they are completely covered.
- Add the blueberries and any extra flour into the mixture, then add the white chocolate and gently mix together until just combine.
- Divide the batter into the 12 muffin cases and bake for 15-20 minutes. Check on the muffins after the 15 minute mark to cook until golden brown.
- Enjoy!
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