Blueberry and White Chocolate Muffins

Ingredients

• 300 grams plain flour ((all-purpose/standard grade))
• 50 grams cornstarch
• 150 grams white granulated sugar ((caster/granulated))
• 3 teaspoons baking powder
• 1/2 teaspoon table salt
• 180 grams blueberries ((frozen or fresh))
• 200 grams white chocolate chips
• 125 grams butter (melted)
• 2 eggs
• 3 teaspoons vanilla extract
• 125 grams Greek yogurt
• 125 grams milk
• 3 tablespoons raw sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. 1

   Preheat the oven to 220°C/430F fan and line a 12 cup muffin pan with cupcake liners. Keep aside 3 to 4 berries and chocolate chips to sprinkle on the top of the muffins before baking. Mix the cinnamon and raw sugar in a bowl and set aside.

2. 2

   In a large mixing bowl, whisk together the flour, cornstarch, baking powder, sugar and salt. Pour in the blueberries and white chocolate chips, and stir through gently using a silicone spatula or wooden spoon to coat the berries and chocolate with the flour mixture.

3. 3

   In another mixing bowl, jug or saucepan, melt the butter. Allow the butter to cool before adding the rest of the wet ingredients. Whisk until well combined. Pour the wet ingredients into the dry and mix through until just combined.

4. 4

   Divide the muffin batter between the 12 cupcake liners, filling the liners to the top. Sprinkle the extra berries and chocolate over the tops of the muffins. Then sprinkle the tops of the muffins with the cinnamon sugar - about 1 to 1½ teaspoon per muffin.

5. 5

   Bake the muffins at 220°C/430F for 5 minutes. Turn down the oven to 200°C/390F and bake for a further 12 to 15 minutes or until just baked. Allow the muffins to cool in the tin for 10 to 15 minutes before placing them on a wired cooling rack to cool completely.