Blackberry and white chocolate muffins
- 2 cups plain flour
- 2 tsp baking powder
- 1/2 cup caster sugar
- 125g white choc bits
- 2 eggs, lightly beaten
- 1 cup buttermilk*
- 1 tsp vanilla extract
- 100g butter, melted
- 150g punnet blackberries
(*If you don’t have buttermilk, add 1-2 tsp. lemon juice to 1 cup milk and let sit for a few minutes. Or worst case, just use milk)
Preheat the oven to 180°C (350ºF) . Lightly grease a 12 cup capacity muffin pan.
Sift flour and baking powder into a large bowl. Add sugar and choc bits. Stir until well combined.
In a separate bowl whisk eggs, buttermilk, vanilla and melted butter together.
Now stir the butter mixture into flour mixture until just combined. Drop the berries in and stir gently.
Spoon the mixture into muffin holes. Bake for 25 to 30 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto a wire rack.
These will most definitely be best served immediately! Berry muffins won’t last long (about 2-3 days max) as the moisture from the berries makes them go bad faster so eat them up quick or share them! Also very easy to substitute other berries for the blackberries and other chocolate for the white! Strawberry and dark chocolate chips are a GREAT variation!
Original recipe from – Super Food Ideas – December 2004, (Annette Forrest)
Song for this recipe: “Pam Berry” – The Shins 
