These blueberry muffins are the perfect balance of freshness and sweetness.
With a twist of lemon and white chocolate, you get a flavour that is light yet rich. The mild vanilla ties the flavours together and rounds everything off nicely.
These blueberry muffins are soft and fluffy, and they keep fresh for several days if stored in an airtight bag or container at room temperature. Serve them as they are, or top your blueberry muffins with a dusting of icing sugar, a glaze or a cream cheese or buttercream frosting for an extra treat.
Perfect with an afternoon coffee or as a sweet surprise in the lunchbox.
Blueberry muffins with white chocolate
Recipe for moist, fluffy blueberry muffins with white chocolate and lemon.
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Ingredients
- 250 g caster sugar
- 3 eggs, at room temperature
- 150 g butter
- 200 ml milk
- 225 g plain flour
- 2 tsp vanilla sugar
- 1 1/2 tsp baking powder
- 1 pinch salt
- 50 ml freshly squeezed lemon juice
- 1 lemon, finely grated zest
- 100 g blueberries
- 60 g white chocolate, roughly chopped
- Icing sugar for dusting (optional)
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Method
- Melt the butter in a saucepan, pour in the milk and let it warm until lukewarm.
- Meanwhile, whisk the eggs and sugar until pale, thick and fluffy.
- Add all the dry ingredients, the milk and butter mixture, lemon juice and lemon zest, and whisk everything together quickly but thoroughly – in a couple of batches if needed.
- Spoon the batter into muffin cases, and scatter the blueberries and white chocolate over the top.
- Using the handle of a spoon or similar, swirl the filling through the batter so it is mixed in.
- Bake the muffins in a preheated conventional oven (top and bottom heat) at 190°C for about 20-22 minutes.
- Let them cool before serving, and dust with icing sugar if you like.
Nutrition
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Kan jeg bruge jostabær i stedet for blåbær?
Hejsa
Uhhh dem har jeg aldrig smag, så det ved jeg simpelthen ikke:)
Warm wishes, Dianna
Kan de fryses uden at blive tørre?🙂