So I’m brushing the awkward aardvark, along with the rather obvious elephant in the room, under the carpet i.e., I am not addressing the fact that it’s been about 9 months since I last blogged. People conceive and give birth in that time (I didn’t!); instead I let a humble honeymoon blog die.
Anyway, I’m back and I feel hideous for keeping these blueberry muffins from the world for so long! Low in saturated fats, these muffins are delectable without the bitter aftertaste of guilt. No love handles exploding over the waistband of your jeans with these babies! Here’s the recipe….
Blueberry and white chocolate muffins (makes about 12 muffins) adapted from joyofbaking.com
- 2 cups plain flour
- 1/2 cup sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg (lightly beaten)
- 1 cup + 2 tbsp low fat (or full fat) natural yogurt
- 1/3 cup sunflower oil
- 1 tsp vanilla extract
- 1 1/2 cups blueberries, frozen or fresh (if using frozen do not thaw as this will make your muffins turn blue and look like a smurf vomited on them)
- 160g white chocolate chunks
- Preheat oven to 190 degrees Celsius or 375 degrees Fahrenheit. Grease, or line with cases, a 12 cup cupcake tray.
- In a medium sized bowl, combine all wet ingredients together with a whisk.
- In a large bowl, combine all of the dry ingredients.
- Add the blueberries and white chocolate to the dry ingredients and mix.
- Fold the wet ingredients into the dry ingredients using a spatula, until just combined. If you stir too much, this will make your muffins denser and flatter. When the gluten in your flour is mixed with a liquid, it becomes more developed, and hence turns your batter tough.
- Divide into cupcake tray, filling each hole to the top.
- Bake for 15-20 mins, or until a toothpick inserted in the middle of a muffin comes out clean (unless the toothpick has stabbed a chocolate chip or a blueberry). Muffins should be golden on top, and springy to touch when done.
P.S. blueberries are tasting great in Ireland right now!