Yesterday I spent my afternoon baking some tasty treats from my Hummingbird Bakery Cookbook. I switched up a traditional blueberry muffin recipe and made chocolatey delights!
I love experimenting with recipes and making them my own, typically I don’t follow recipes, but I decided to make an exception for my Hummingbird Bakery cookbook.
I made 6 blueberry and white chocolate muffins, and 4 milk and white chocolate, simply because my Dad doesn’t like blueberries!
The recipe does amount to 12, however I wanted extra large muffins, so I made 10.
The instructions are terribly easy to follow and the ingredients isn’t complicated in the slightest. I was able to get my hands of everything the recipe called for in Waitrose.
They took around 15 minutes to make and 40 minutes to bake. I have an AGA though, so the baking time always varies. In a standard oven these take just 20-25 minutes.
Blueberry and White Chocolate & Double Chocolate Muffins
(Adapted from the Hummingbird Bakery Blueberry Muffins)
360g plain flour
370g caster sugar
1 tsp salt
1 1/2 tsp baking powder
1 tsp bicarbonate of soda
290 ml buttermilk
85 ml soured cream
1 tsp vanilla extract
100g unsalted butter, melted
160g white chocolate buttons, chopped
125g milk chocolate buttons, chopped
12 muffin cases (tulip)
Makes 12 (10 Large)
If you have a standard oven, begin by preheating to 170 °C (325 °F) Gas 3. Those with an AGA, obviously skip this step.
Combine the flour, salt, sugar, bicarb and baking powder in a mixer and beat on a slow speed or use a hand held whisk.
Mix the buttermilk, egg, soured cream and vanilla in a separate bowl or jug until fully combined. Turning the mixer up to a medium speed, add the liquids and beat.
Next, incorporate the melted butter and beat thoroughly until the dough is even, shiny and smooth.
Lastly, separate the mix so you have two plain batters and add the blueberries and half the white chocolate to one and the milk and rest of the white chocolate to the other.
Ensure they are evenly distributed and then delicately spoon the batter into tulip muffin cases, a third of the way full.
Bake for 25 minutes until golden brown. Test the muffins by inserting a skewer into the centre, it should come out clean then leave to cool.
They tasted absolutely delicious, I personally love that the muffins came out a little uneven, they radiated home-made goodness! However Paul Hollywood might say that they are an uneven bake, lacking in rise but they taste incredibly moist and the flavours are divine!
I am pretty impressed since I’ve never baked blueberry muffins before however disappointed in the lack of rise. I think adding the white chocolate to the blueberry adds an indulgent sweetness, plus the chocolate chip button muffins were wonderfully gooey and moist!
Try playing around with a traditional recipe and bake something delightful.