Monday, October 19, 2015

Blueberry, White Chocolate and Macadamia Muffin Recipe

You can use fresh or frozen blueberries in these muffins. We tested both and chose to use frozen berries because they were more flavoursome than the fresh ones we were able to buy at the time. Unless you are aiming to make purple muffins, add frozen berries straight from the freezer to minimise the amount of colourful blueberry juice that incorporates into the batter.

For accuracy, we use digital scales to weigh ingredients. Volume measurements are given in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon). We use eggs that weigh at least 60 grams (including shell).

Preparation time: about 20 minutes (excluding baking time)

Makes 12 muffins.

300g (2 cups) self-raising flour
150g (2/3 cup) caster sugar
120g (rounded 2/3 cup) roughly chopped white chocolate
80g (1/2 cup) roughly chopped roasted macadamia nuts (unsalted)
187ml (3/4 cup) buttermilk
1 large egg
80g butter, melted (if using unsalted butter, add 1/8 teaspoon fine table salt to the flour)
62ml (1/4 cup) oil (we use a mild-flavoured oil, such as sunflower)
1/2 teaspoon (2.5ml) vanilla extract
200g (1 1/2 cups) frozen blueberries

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Position oven rack in the middle of the oven.

Line 12 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases.

Place flour, caster sugar, white chocolate and macadamia nuts in a large bowl.
Stir to combine ingredients. This minimises the amount of mixing required once the liquid ingredients are added.

Place buttermilk, egg, butter, oil and vanilla in a medium bowl and whisk together until combined.

Pour wet ingredients onto dry ingredients.
Using a large spoon, fold ingredients together until nearly combined. Add the blueberries.
Gently fold the blueberries into the batter. Don't over mix the batter as this will result in tough muffins. If you are using frozen berries, the mixture might firm up a bit – don't be tempted to add extra liquid.
Divide mixture evenly between the 12 cases.
Bake muffins for about 20-25 minutes. When they are ready, the muffins should spring back when lightly pressed in the centre, and a thin-bladed knife inserted into the centre of a muffin will come out without any raw batter attached (be careful not to confuse a melted chocolate chunk with uncooked batter).
Allow muffins to cool in pan for ten minutes, then serve or place on a wire rack to cool.

Store cooled muffins in an airtight container at room temperature for up to two days, or individually wrap in plastic wrap and freeze. ©


Blogger Joey said...

Hooray, you're back again!

20/10/15 3:45 pm  
Blogger Unknown said...

I made these last night for my husband to take to work today to share.
They turned out beautifully, as does everything I've ever cooked from your website.
The recipes are so easy to follow with your step by step instructions and photos.
Thanks for another fabulous recipe.

21/10/15 10:33 am  
Blogger Unknown said...

Thank you ladies! Please keep your wonderful recipes coming! My sister and I have cooked almost all of them! xxx

22/10/15 7:29 am  
Blogger JT said...

Another wonderful recipe! Can this recipe be used to make mini cupcakes ? Hoping for 24

23/10/15 7:44 pm  
Blogger Unknown said...

So many amazing recipes on this website. Every recipe I know comes from this website.

16/11/15 5:10 am  
Blogger Unknown said...

Can't wait to try this recipe! Please keep them coming you ladies are amazing!

2/4/16 10:03 pm  
Blogger MontiWest said...

These muffins are amazing! I made them for a work morning tea and everyone was raving about them. I followed the recipe pretty much exactly but didn't have any buttermilk so did the milk+lemon juice substitution.

Probably the most delicious muffins I have ever made, might try them with raspberries next time.

18/12/16 10:09 pm  

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