Blueberry and White Chocolate Chip Muffin

The first time I had this combination was at a little side street cafe in De Waterkant called Origin – they are known for their coffee but used to have a little nook at the back which was their tea room. It was there that I first indulged in a blueberry and white chocolate chip muffin.

Ingredients

2 ½ cups all purpose flour
3 tsp baking powder
1 cup sugar
¼ tsp salt
1 cup buttermilk
60g unsalted butter
4 tbsp canola oil
2 large eggs
2 tsp vanilla extract
250g blueberries
150g white chocolate

Method

Preheat oven to 200°C.

In a large bowl mix flour, baking powder, sugar and salt. Now, in a separate bowl, whisk buttermilk, melted butter, oil, eggs and vanilla. Add wet mixture to the dry mixture and mix together until well combined.

Roughly chop white chocolate into chunks. Add the chocolate chunks and blueberries to the batter and gently fold.

Spoon batter into a greased muffin tin.

Bake in oven for 5 minutes and then turn heat down to 180°C. Bake further for 15 minutes or until toothpick comes out clean.

Recipes from
THOSE WHO HARVEST