Blueberry, lemon and white chocolate muffins are the most dreamy, indulgent afternoon tea snack and they can just as easily be enjoyed as breakfast on the go. White chocolate and blueberries go really well together and these muffins are best made when you can buy the blueberries fresh from locally-sourced producers. They’re in season from June through to September so they’re a real summer fruit that you can find in abundance in supermarkets during this time. You can experiment a little with these muffins and throw in a few raspberries or blackberries too, if you fancy, as they are in season around the same time usually. You’ll find yourself making these delightful muffins time and time again – whether it’s for friends popping round, or as an after-school treat for the kids!
- 150g caster sugar
- 250g self-raising flour
- 1tsp baking powder
- 100g butter, melted
- 1 medium egg, beaten
- 284ml buttermilk
- 1tsp vanilla
- Zest and juice 1 lemon
- 200g white chocolate, chopped
- 180g blueberries
Heat the oven to 180C fan, gas 6. Line a 12-hole muffin tin with paper cases.
Mix together the caster sugar, flour and baking powder, then pour in the butter, egg, buttermilk, vanilla and lemon zest and juice. Mix well, then fold in 150g chocolate and the blueberries. Spoon the mixture into the prepared muffin tin and bake for around 20-25 mins, until golden and springy.
In a small bowl, melt the remaining chocolate in the microwave and drizzle over the muffins.
If you want to treat yourself without being too naughty, leave off the white chocolate and throw in an extra few blueberries instead - just make sure to not add too many as the mixture will become too dense and they'll get soggy.