A super speedy muffin recipe for busy weekdays when you fancy a sweet snack after lunch or dinner. The white chocolate makes the muffins sweeter, but the blueberries balance that sweetness well, and they also provide micronutrients and antioxidants. You can easily use plant-based yoghurt if you prefer.
Blueberry & white chocolate muffins
Serves: 12 muffins Prep time: 5 mins Cook time: 25 mins
Ingredients:
2 eggs
3/4 cup coconut sugar
1 tsp vanilla extract
1/2 heaped cup (150 g) of natural yogurt (I used Yeo Valley organic)
3 tbsp coconut or rapeseed oil
1 + 1/4 cup gluten-free flour blend (I used Doves farm plain white)
1 tsp baking powder
1/2 tsp baking soda
1 cup frozen blueberries
100 g white chocolate
Instructions:
Preheat the oven to 180 degrees and prepare 12 silicone muffin cups or muffin tins.
Whisk the eggs with coconut sugar, vanilla extract, oil, and yoghurt until smooth.
Add the gluten-free flour blend, baking powder, and baking soda, and combine well.
Stir in the white chocolate chips.
Transfer the batter to the muffin cups and add 4–5 blueberries to each muffin (add more if you like your muffins extra fruity), then gently press them down with your fingers.
Bake the muffins for 25 minutes and let them cool.
Store them in an airtight container and consume them within 2–3 days.
