Blueberry & White Chocolate Muffins
These are light and easy-to-bake muffins. The blueberry can be replaced by raspberry or use half of each type of berry. The white chocolate can be omitted if wished and orange zest used to add flavour.
185g plain flour
150g soft brown sugar
½ teaspoon salt
2 teaspoons baking powder
80ml vegetable oil
1 large egg
1 ½ teaspoons vanilla paste/extract
175g blueberries, frozen
65g white chocolate chunks
Preheat the oven to 200 degrees Celsius/Gas mark 6.
Line a muffin tray with 8 muffin cases.
Whisk together the vegetable oil, egg, milk and vanilla extract in a large bowl.
In another bowl combine the flour, sugar, salt and baking powder.
Folds the dry ingredients into the wet ingredients.
Gently fold in the berries and chocolate.
Spoon the mixture into the muffin cases.
Bake for 25 minutes until well risen and golden brown.
Remove from the oven using oven mitts, allow to sit for 5 minutes then transfer to a wire rack to cool completely.