Baked Goodies · Desserts

Blueberry White Chocolate Muffins

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. 1 cup White Flour (100gm)
  2. ¼ cup flax seed powder (25 gm)
  3. 1 ½ tsp Baking powder
  4. ½ tsp Baking soda
  5. 3 eggs
  6. Vanilla Essence (few drops)
  7. Sugar (1/2 cup)
  8. Melted Butter 80 gm
  9. Yoghurt 2 tbsp.
  10. Cream ¼ cup
  11. Dried blueberries (15 to 20)
  12. White Chocolate buttons
  13. Mixing Bowls, mixing spoons, hand whisk/electric whisk.
  14. Silicon Muffin moulds and paper muffin cups.
  15. 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!


  1. **All ovens are unique the timing might vary accordingly. So feel free to adjust the timing according to your ovens nature.
  2. The quantities that I have mentioned will make around 5 to 6 muffins.
  3. 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.
  4. 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.
  5. The flaxseed powder not only gives these muffins a delicious nutty flavour but add to the health quotient of any of my baked goodies.
  6. I guess I will be coming up with a healthier version of this recipe some times soon.
  7. If you have any questions, please feel free to ask me anything about this cake in the comments section.
Baked Goodies · Desserts

Lemon White Chocolate Cake with Cream Cheese Frosting

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The winter months are three fun-filled months in our family as the month of December kick-starts all the birthday celebrations. It begins with my mother’s birthday in the very first week of December. I was planning to bake her birthday cake myself as I have been on a baking spree these days and tapping into my inner baker!

          I asked my mom what flavor cake she would like for her birthday and on giving her three options to choose from i.e. chocolate, vanilla or lemon, she chose the lemon. Now, this was happy news for my hubby as he is not a big chocolate fan. (Sigh!) Anyway now I started planning the recipe and began foraging for the ingredients. Mom’s birthday was on Sunday and we went for a day trip to an eco-tourism park on Saturday(Pics posted at the end of this post). So I had to make the cake on Sunday itself which was a challenging task as all the other weekend chores had piled up like a mountain.

          Anyway, after a lot of fighting with my inner lazy demons my proactive self took over and I managed to put together this birthday lemon cake which tasted very scrumptious and yummy. Mom was happy, hubby was happy and so automatically I was happy with the overall outcome. So now I could have my cake and eat it too!!


  1. 1 ½ cup Flour (150gm)
  2. 1 ½ tsp Baking powder
  3. ½ tsp Baking soda
  4. ¾ cup Granulated Sugar + ¼ cup powdered sugar
  5. 4 Eggs
  6. Lemon Juice (2 ½ tbsp.)
  7. Lemon Zest of 2 lemons for the batter +1 lemon’s zest for the icing
  8. Vanilla Extract
  9. Softened Butter 150 gm (equivalent to 1 cup of butter cubes)
  10. Cream Cheese 100 gm
  11. Fresh Cream/Whipping cream 2 to 3 tbsp.
  12. White chocolate buttons/chips 15 to 20 nos.
  13. Milk ½ cup
  14. Mixing Bowls, mixing spoons, cake mould/tin, hand whisk/electric whisk.
  15. Oil/melted butter for greasing the cake mould.
  16. Parchment/Baking Paper.


    • Start by keeping all the ingredients on your work counter and all the mixing bowls, spoons, whisk etc ready.
    • Line the cake tin with parchment paper and grease it with melted butter or oil. (I used a round springform tin but you can use any type of cake tin) and keep it ready.
    • Sieve the flour, baking powder, and baking soda together and mix it in a large dry mixing bowl.
    • Take the butter and granulated sugar in a deep bowl and beat with an electric mixer for approximately 4 to 5 minutes till soft and fluffy. (you can use a handheld whisk also but then you have to beat the butter and sugar for a longer time). The texture and colour of butter will change i.e it will become lighter in colour and soft and fluffy in texture.
    • Then add in the eggs and vanilla extract and keep on mixing at medium speed till the mixture becomes homogenous. When the eggs are added to the whipped butter there is a chance of the butter curdling a bit but then you have an option of beating the eggs separately and then mixing it with the whipped butter. In both cases, you might be scared by a bit of curdling but just be brave and carry on with the mixing.
    • At this point, you will need to pre-heat the convection oven to 180o
    • Add the sieved flour mixture and mix till the mixture is smooth.
    • Mix in the milk and combine to make a pourable batter. Add the white chocolate chips and mix.
    • Add the lemon zest and lemon rind in the end and combine.
    • Now quickly pour the batter into the paper lined and greased cake tin and put it into the pre-heated oven and bake for 20 minutes.
    • After 20 minutes check the cake with a toothpick or a cake-tester in the center and if it comes out sticky bake it for 10 more minutes.
    • While the cake is baking prepare the cream cheese frosting. Mix the softened cream cheese, powdered sugar, fresh cream/ whipping cream, powder sugar and whip with the electric beater till soft peaks form.
    • Now when the cake is baked perfectly, take it out of the oven/ let it cool down and remove carefully from the tin.
    • Keep the fragrant lemon cake on a cooling rack and wait patiently to decorate with the glorious cream cheese frosting.
    • Now, the waiting part will be very difficult because the smell of this cake is very tempting and you will feel a great urge to attack the cake with a knife and gorge on it! But my advice to you is that be patient because the frosted cake will taste even better.
  • When the cake has cooled down spread the frosting on the top of the cake and smoothen with a knife to make it pour over the edges just a little bit. Grate the lemon zest on the top of the cake and enjoy your yummy, tangy, super soft and moist lemon cake.IMG-20181206-WA0009 (2)IMG-20181206-WA0006 (2)


    1. Instead of lemon, I have used a special type of lime called Gondhoraj Lebu in this recipe which has an out of the world citrusy fragrance. But lemons will do equally well and you can customize with any local type of lime or lemon available in your part of the world. Just be careful while grating the zest that you don’t reach the white portion of the lemon rind as that will impart bitterness to the cake
    2. If store bought cream cheese is not available, then you can easily make it at home. All you have to do is make some cottage cheese by curdling milk with lemon, separate the cheese and blitz it in a blender with some milk till smooth and creamy. This substitute is an old favourite of mine since the days when Cream cheese was not as easily available as now.
    3. We personally like our desserts to be a bit less sweet side and the sugar quantity is according to my taste. You have the freedom to increase the sugar content a bit if you prefer things on the sweeter side.
    4. You can leave out the white chocolate if you want but I really loved the combination of lemon and white chocolate.
    5. If you have any questions, please feel free to ask me anything about this cake in the comments section.