If there’s one thing I bake a lot of, besides cookies and slices, is muffins, in every flavour combination possible. They’re so good for lunch boxes as they don’t need to be iced (which the school frowns upon), they’re a good size for kids to eat quickly and you can use up whatever you have lying around that’s starting to turn, as I did in this case with the blueberries. If I see a leathery apple or a bruised peach or a black banana, I put it in a muffin. The muffins freeze really well too. Add a few nuts, wholegrains, oats etc and you’ve got a healthy alternative for breakfast on the run.

I used my basic muffin recipe and just added the blueberries and I had a bit of white chocolate leftover from Christmas baking so in it went too. What a lovely combination blueberries and white chocolate make.


Blueberry & White Chocolate Muffins

2 cups self raising flour
1/4 cup oil (I used Canola)
1/2 cup sugar
1 cup milk
1 egg
blueberries (up to 1 cup)

white chocolate, chopped roughly (I used about 4 rows)

Add all ingredients, mix lightly and pour into cupcake papers and bake in a 180 deg C (350 deg C) oven for 15 minutes. Makes a dozen large sized muffins, 18 cupcake sized muffins or 24 mini muffins.