Blueberry & White Chocolate Muffins

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

1. Preheat the oven to 170c fan-forced and add muffin cases to a 12 hole muffin tin
2. Mix the sugar, bicarb and flour (keep 2 Tbsp of flour aside) together in a bowl.
3. In a seperate bowl whisk together the butter, yoghurt, eggs and vanilla essence.
4. 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.
5. In a small bowl toss the blueberries with the 2 Tbsp of flour Until they are completely covered.
6. Add the blueberries and any extra flour into the mixture, then add the white chocolate and gently mix together until just combine.
7. 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.
8. Enjoy!