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!

Ingredients:

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.

Method:

• 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!

P.S

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.