It was the countdown week before Christmas and I was playing with flavor combinations in my head to try out for muffins. I wanted to make these muffins in my brand new fun shaped silicon muffin moulds bought from one of my after office New Market sprees.
My husband loves blueberries and bought a packet of dried blueberries online to surprise him. Then there are these white chocolate and dark chocolate buttons available online which I love to use in my baked goodies. Voila! My blueberry white chocolate muffin recipe was born.
In my earlier days of baking when I had just discovered this wonderful hobby, I was in school and was intoxicated on the tales and stories of Enid Blyton. Thanks to her delicious description of food and an over-active imagination I was fascinated with exotic ingredients like berries, high-quality chocolate, fancy baking tools etc.
I was very wistful as these ingredients were not at all available in Kolkata in those days and I dreamt of the day when I would be able to bake with them. My days of yearning are finally over now! With the opening of the world of online shopping, I feel all the ingredients that I dreamt of being only one click away. This gives me a sense of immense peace and happiness.
One fine winter evening after returning from work, I decided I will bake the much awaited blubbery muffins today. So I began to gather all the ingredients and started baking with a strong determination to make the loveliest blueberry muffins.
These muffins are scrumptiously golden and dotted with juicy, dark blueberries and golden white chocolate buttons. I confess they are a bit sinful as I have used some cream in the batter instead of milk. But once in a while, you can get away with these things!
- 1 cup White Flour (100gm)
- ¼ cup flax seed powder (25 gm)
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 3 eggs
- Vanilla Essence (few drops)
- Sugar (1/2 cup)
- Melted Butter 80 gm
- Yoghurt 2 tbsp.
- Cream ¼ cup
- Dried blueberries (15 to 20)
- White Chocolate buttons
- Mixing Bowls, mixing spoons, hand whisk/electric whisk.
- Silicon Muffin moulds and paper muffin cups.
- Oil/melted butter for greasing the muffin cups.
- Keep all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
- Line the silicon muffin moulds with paper liners and grease them.
- Mix the flour with the flaxseed powder, baking powder and baking soda.
- Melt the butter.
- Crack open the eggs in a deep bowl and mix with sugar.
- Whip together the eggs and sugar mixture with a handheld mixer till light and frothy.
- Add in the melted butter and vanilla essence and keep on mixing.
- In a separate bowl take the yoghurt and with the help of a fork whip it till it becomes smooth and there are no lumps.
- Pre-heat the oven at 180C.
- Then when the egg mixture is frothy add in the flour mix and fold in with a spatula.
- Add the beaten yoghurt and cream to the cake batter and mix in with the spatula.
- Be careful not to over mix the batter but all the ingredients should be well combined.
- Add the white chocolate buttons and the blueberries reserving a few for the topping.
- The mixture will not be pourable.
- With the help of a spoon put the batter into the muffin moulds. Dot the top of each muffin with the reserved blueberries and chocolate buttons.
- Put the muffins into the preheated oven to bake for 20 minutes.
- After 20 minutes check the centre of one of the muffins with a tooth pick. If it comes out clean, then the muffins are done. If not, then bake for 5 more minutes
- Your scrumptiously yummy, blueberry white chocolate muffins are ready to be enjoyed with your friends and family. You can trust me that these muffins taste as good as they look!
- **All ovens are unique the timing might vary accordingly. So feel free to adjust the timing according to your ovens nature.
- The quantities that I have mentioned will make around 5 to 6 muffins.
- The sugar quantity can be reduced if you like your desserts on the less sweet size but the quantity of sugar I have mentioned in the recipe is optimum for this dessert.
- To make these muffins a bit less sinful, you can swap the white flour with whole wheat flour, the cream with skimmed milk and the white sugar with powdered jaggery/honey. But I just can’t compromise with the butter.
- The flaxseed powder not only gives these muffins a delicious nutty flavour but add to the health quotient of any of my baked goodies.
- I guess I will be coming up with a healthier version of this recipe some times soon.
- If you have any questions, please feel free to ask me anything about this cake in the comments section.