Ingredients (makes 12 muffins):
2 cups of self-raising flour
1/2 cup of raw sugar
1 egg, lightly beaten
80g butter, melted
1 tsp Vanilla
1 punnet of fresh blueberries
1 small packet of white chocolate buds (approx 100g)
12 x 1/3 cup capacity muffin tray
12 large paper muffin cases
Method – How it’s done:
Preheat the oven to 190°C
Mix the flour and sugar together in a large mixing bowl
Place the egg, milk, melted butter and vanilla in a mixing jug and whisk together until well combined and creamy.
Pour the mixed wet ingredients into the dry ingredients and fold together with a large spoon until well combined.
Add the blueberries and white chocolate buds, and gently stir these into the mixture – blueberries are delicate, and they break easily!
Spoon the mixture evenly into the prepared muffin cases. Bake for 20 minutes or until a fine skewer inserted into the centre comes out clean.
Leave the muffins to cool in the muffin pan for 5 minutes, before lifting them out onto a wire rack to cool completely.
The only thing left to do is enjoy! If you have the patience to let them cool completely before eating one, you’re better than me! These muffins keep beautifully in the fridge (in a sealed container) for about a week, and you can pop them into the microwave for about 20 seconds to have them piping hot again. Enjoy on their own or with a dob of butter, I’m sure you’ll be as addicted to them as I am!STORY: Debbie Foale PHOTO: Jocelyn Watts