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Blueberry and white chocolate muffins
Blueberry and white chocolate muffins
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Top chocolate muffins with tangy lemon cream cheese frosting for a delightful teatime treat.
Ingredients:
  • 300.00 gm self-raising flour
  • 8.00 gm baking powder
  • 161.25 gm caster sugar
  • 28.05 gm desiccated coconut
  • 125g White Baking Chocolate, chopped
  • 125g blueberries
  • Finely grated rind of 1 lemon
  • 193.13 gm milk
  • 1⁄230.00 gm vegetable oil
  • 250g Frosting Cream Cheese with a hint of Lemon Flavour
Instructions:
  • In a large bowl, mix the sifted flour, baking powder, sugar, coconut, chocolate, blueberries, and lemon rind. In a separate bowl, whisk together milk, oil, and eggs. Gently fold the wet ingredients into the dry mixture until just combined. Spoon the batter into paper lined muffin pans with 1⁄3 cup capacity each.
  • Bake at 190°C for 15–18 minutes until golden and cooked, then let rest for 10 minutes before transferring to a wire rack to cool.
  • Smooth the delicious PHILLY Frosting generously over the muffins, then artfully adorn them with juicy blueberries and fragrant lemon zest before serving promptly.

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