Blueberry and White Chocolate Muffins With a Cinnamon Topping
To celebrate British Food Fortnight and after watching bake off every night, I decided to get my oven gloves on and whip up my favourite muffin recipe with some UK grown blueberries and british farm-raised eggs. Whilst muffins are often a no-go for most people due to their high sugar content, I don't see nothing wrong with indulging once a month and getting stuck in with baking a sweet-treat. There are some small changes that you can make to the following recipe that makes them healthier, such as using cacao chips instead of white chocolate or canola oil instead of vegetable oil, so they're not all bad.
Blueberries are full of antioxidants and by some are considered a super-food, so feel free to double the dosage if you love the taste of them like I do. To gain even more goodness from fruits and help reach your five a day, try adding banana to the ingredient mix for extra flavour and health benefits.
This recipe was adapted and taken from All Recipes: 'To Die For Blueberry Muffins', although I have added white chocoalte, use stevia instead of sugar and used soy milk instead of cows milk for personal reasons.
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1/3 cup of flour for the crumb topping
- 1 bar f good quality white chocolate
- 3/4 cup white sugar
- 1/2 teaspoon himalyan pink salt
- 1 egg
- 1/3 cup canola oil
- 2 teaspoons baking powder
- 1/3 cup of soy milk
- 1 cup of blueberries
- 1/3 cup of stevia sweetener
- 1/4 cup butter, cubed
- 2 teaspoons of cinnamon
- 1/2 cup of sugar for the topping
- Preheat the oven to 200 degrees whilst you prepare your ingredients to get it warmed up. Set out your muffin trays or grease a baking tray, whichever you prefer.
- Combine 1 1/2 cups flour, 1/3 cup of stevia, salt, white chocoalte and baking powder in abowl to create the flour mixture.
- Place canola oil into a 1 cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
- Fold in blueberries - if your using frozen berries then don't thaw them until just before you put them in the mixture, this is to stop them bursting and keep their shape.
- Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Place in the oven for 25 minutes or more if they need a little some time and serve.
mouth-watering to share?