blueberry and white chocolate wholewheat muffins

Muffins are great. They are perfect for breakfasts or a quick snack.

Muffins are versatile too – you can make sweet muffins, fruity muffins, nutty muffins and even savory muffins.

Today I went back to basics and used this recipe that I have been using for more than 15 years. In fact, this was the first baking book I bought myself when I decided to bake a bit more seriously as I was living on my own and needed quick breakfasts before work.

And yes, I have a collection of recipes that I use again and again. Well they work, and they work wonderfully, so if it ain’t broken, why fix it? 🙂

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I always believe in moderation. Since I added white chocolate to this muffin, I figured that I should use whole wheat flour to sort of even things out a bit. You can eat healthy food and indulge a little too, right?

Muffins are notoriously easy to put together, but it can be tricky to get it just right. The main thing you need to remember is not to over stir the batter. Even if bits of flour has not been incorporated into the batter, it is okay. Leave them alone and stop stirring.

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When baked, everything will come together.

Here are the instructions on how to make these muffins.

In a small bowl, whisk together the egg and buttermilk.

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Pour melted (and slightly cooled) butter into this and whisk to combine.

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Sift the flour,baking soda, baking powder and salt into a large mixing bowl. Add the sugar and stir to mix. Pour the wet ingredients into this. Add the blueberries and white chocolate as well.

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Mix until just combined. I try not to exceed 10 folds.

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Dish the batter into muffin cups or the holes of a muffin tray. 

Bake at 200°C for about 20 minutes. Cool on a wire rack before eating.

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The muffins can be kept frozen in an air-tight container for up to three months. Thaw over night in the fridge before re-heating.

Enjoy!

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Blueberry And White Chocolate Wholewheat Muffins
Yields 10
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Ingredients
  1. 75g unsalted butter
  2. 200g plain flour - I used 150g plain flour and 50g whole wheat flour
  3. 1/2 teaspoon baking soda
  4. 2 teaspoon baking powder
  5. 75g caster sugar - I used 50g sugar
  6. 1/8 teaspoon salt
  7. 200ml buttermilk (or 100g yoghurt and 100ml semi-skinned milk)
  8. 1 large egg
  9. 150g blueberries
  10. 50g white chocolate buttons
Instructions
  1. In a small bowl, whisk together the egg and buttermilk.
  2. Pour melted (and slightly cooled) butter into this and whisk to combine.
  3. Sift the flour,baking soda, baking powder and salt into a large mixing bowl. Add the sugar and stir to mix. Pour the wet ingredients into this. Add the blueberries and white chocolate as well.
  4. Mix until just combined. I try not to exceed 10 folds in total.
  5. Dish the batter into muffin cups or the holes of a muffin tray.
  6. Bake at 200°C for about 20 minutes. Cool on a wire rack before eating.
Notes
  1. The muffins can be kept frozen in an air-tight container for up to three months. Thaw over night in the fridge before re-heating.
Adapted from How to Be a Domestic Goddess by Nigella Lawson
Adapted from How to Be a Domestic Goddess by Nigella Lawson
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Links to the products I use and love in my kitchen.
Tovolo Stainless Whip Whisk (Available soon in Singapore)
Tovolo Stainless Mixing Bowl (Available soon in Singapore)
Tovolo Spatulart Lily Spatula




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