What i got was even better! Big proud, fluffy, but dense (good dense, buttermilk was involved, however full fat milk works fine) with bursts of burst purple blueberries, specks of white chocolate chips and lovely glazed tops.
Why did i add white chocolate? Er cause. Chocolate.
Oh they also read the manual. I have a certificate somewhere that says i'm pure BA boss at photography, so i left the manual in the box and headed straight for the kitchen. So really i still have no clue how to use my new camera.
Next time i make them i will 100% use chocolate chunks from an actual bar rather than chips, there wasn't enough chocolate! Are you a crazy woman i hear you all cry. Well when i took them into work Hayley who sits on the desk opposite noticed pretty much straight away. And if a fellow lady notices there isn't enough chocolate about, well, we have a problem!
However when you did get a bite of the dense soft sponge, big soft blueberry and a decadent swirl of the white chocolate all at once then it was the perfect combination i had pictured when fruit, chocolate and breakfast foods join together in holy muffin matrimony.
They made for welcomed thursday breakfast treats in the office and in the saxton household. Apart from my sister who is weirdly allergic to white chocolate. The milky bar kid is tres sad.
The really quick and easy one bowl recipe from the magnolia bakery book is in the link after the pics. Bring that cliche freshly baked muffin smell into your casa pronto!
Tips:
-I made my own DIY cases with squares of baking paper cut 20cm wide, place them over the muffin tin and use a small cup to press them down into the tins. The muffins cooked fine in them and have a real home baked look about them without the lines you normall get from shop bought cases.
(I used normal cases too for the ones to take to work with leftover batter)
-This makes them look great on a plate (poet wheeey) in little nests of scrunchy baking paper.
-Try and find small blueberries, as in smaller than already quite small blueberries?! (i have officially gone mad) mine were a little too big (?!) and left quite big pockets in the sponge. However win some/lose some cause they also meant for that great purple dye on the sponge and when they burst they left an almost sweet jam like texture.
-Use big big big chunks of good quality white chocolate for real rich decadence.
-Remember to spinkle with caster sugar before you bake them- this creates the lovely golden brown tops!
If you dont eat these warm with butter i won't ever talk to you again. Cheers.
Holly x
CLICK BELOW FOR RECIPE
3 cups all purpose flour
3/4 cups sugar and extra for sprinkling on before baking!
1 1/2 tablespoons baking powder
3/4 teaspoon salt
2 large eggs lightly beaten
1 1/2 cups buttermilk or full fat milk
6 tablespoons unsalted butter melted and left to cool slightly
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries lightly coated in flour
I then added:
1/2 cup white chocolate chips OR just loads and loads of chunks of white chocolate roughly chopped from a bar (i know which im doing next time!)
Preheat oven to 180 degrees C
Prepare 12 cup muffin tin with cases or baking paper squares.
In a large bowl mix together the dry ingredients.
Make a well in the centre and add the wet ingredients.
Stir but be careful not to over mix.
Batter will be lumpy but this is fine!
Fold in the bluberries and chocolate.
Fill the muffin cups about 3/4 full.
Lightly sprinkle on the leftover sugar.
Bake for 20-30 minutes until lightly golden on top and a stick inserted comes out with a few crumbs.
Do not overbake.
Eat warm!
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