SWEET THINGS
White Chocolate and Blueberry Jumbo Muffins
Café-style jumbo muffins with blueberries, white chocolate and lemon zest.
EASY
45 MINS
6 MUFFINS
ABOUT THE RECIPE
Jumbo muffins need to feel generous, not just oversized. These white chocolate and blueberry jumbo muffins have a thick batter that holds the berries in place, with Greek yoghurt and an extra yolk keeping the crumb soft. Lemon zest stops the white chocolate from getting too sweet.
THE RECIPE
Ingredients
3 cups plain flour
4 tsp baking powder
½ tsp salt
1 cup white sugar
Zest of 1 lemon (approx. 1 tbsp)
2 eggs + 1 extra egg yolk
½ cup milk
½ cup full-fat Greek yogurt
½ cup canola oil
1 tsp vanilla extract
¾ cup white chocolate chips
¾ cup frozen blueberries
Muffin cases or extra butter for greasing
Method
1.
Preheat oven to 165°C. Line a 6-cup jumbo muffin tray with paper cases or generously grease with butter.
2.
In a large bowl, sift together the flour, baking powder, sugar, salt, and lemon zest. Whisk well to evenly combine, then set aside.
3.
In a separate mixing bowl or the bowl of a stand mixer, add the eggs, extra egg yolk, milk, Greek yogurt, oil, and vanilla. Whisk by hand or mix on medium-low speed until smooth and well combined.
4.
Add half of the dry ingredients to the wet mixture and whisk gently until just incorporated. Add the remaining dry ingredients and fold through carefully with a spatula until no dry pockets remain. This two-step method keeps the crumb soft and prevents overmixing. The batter will be very thick.
5.
Gently fold in the white chocolate chips and frozen blueberries, taking care not to overmix and keeping the blueberries frozen to prevent streaking.
6.
Divide the batter evenly between the prepared muffin cups. Bake for 30 to 35 minutes, checking at the 30-minute mark with a skewer. It should come out mostly clean, with a few moist crumbs.
7.
Allow muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
SAMANTHA'S NOTES
Use frozen blueberries
Mix in stages
Do not overbake
Add the dry ingredients in two stages: whisk the first half, then fold in the second. It hydrates the batter without overworking it, giving a softer crumb.
Jumbo muffins can bake unevenly, so rotate the tray halfway through if needed. A few moist crumbs on the skewer are perfect, as they will keep setting as they cool.
Add the blueberries straight from the freezer. This helps stop them bleeding into the batter, so the muffins stay clean-looking instead of streaked purple.
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