Blueberry White Chocolate Muffins

Ingredients

• 250 g (2 cups*) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 150 g (3/4 cup) granulated sugar
• 113 g (1/2 cup) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 teaspoon vanilla paste or extract
• 1 teaspoon lemon zest, finely grated
• 180 g (3/4 cup) buttermilk**, room temperature
• 220 g (1 3/4 cups) of fresh or frozen blueberries
• 120 g (3/4 cup) white chocolate chips

Instructions

1. 1

   Preheat the oven to 425°F/220°C. Line a muffin...: Preheat the oven to 425°F/220°C. Line a muffin pan with paper cases.

2. 2

   In a small bowl, mix together the all-purpose...: In a small bowl, mix together the all-purpose flour, baking powder, and salt. Set aside.

3. 3

   In a large mixing bowl add the melted...: In a large mixing bowl add the melted butter, granulated sugar, eggs, lemon zest, buttermilk and vanilla. Use a whisk or a wooden spoon to beat it all together until combined.

4. 4

   Fold in the dry ingredients.

5. 5

   Add in the blueberries and white chocolate chips...: Add in the blueberries and white chocolate chips and gently fold them in. If using frozen blueberries you can wait to add them once the batter has been divided over the muffin pan. This stops them from bleeding into the batter. Press them into each individual muffin cup once the batter is added.

6. 6

   Divide the muffin mixture evenly over the muffin...: Divide the muffin mixture evenly over the muffin liners.

7. 7

   Bake the muffins at 425°F/220°C for 5 minutes then turn...: Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes or until the tops of the muffins are golden brown and spring back when lightly pressed in the center.

8. 8

   Remove them from the oven and let the...: Remove them from the oven and let the warm muffins cool in the pan for 10 minutes before removing and placing them on a wire rack to cool to room temperature.