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Cook: 20 - 25 minutes | Servings: 12 muffins


What should a Sunday dessert be like if it is to disappear as soon as it has been served? In my home we need two things: chocolate and fruit. These ingredients usually ensure my culinary success. Recently I used them to prepare muffins with blueberries and white chocolate. They were yummy, fluffy inside and crunchy outside, and it was possible to smell the sweet, chocolate fragrance in the corridor outside our flat. As usual, some of them were packed in boxes for my children’s packed lunch.

  • 300 g of cake flour
  • 3 tablespoons of cocoa
  • 150 g of butter
  • 170 ml of milk
  • 160 g of brown sugar
  • 2 eggs
  • 2 flat teaspoons of baking powder
  • ½ teaspoon of baking soda
  • 1 teaspoon of vanilla essence
  • 12 bars of white chocolate
  • blueberries

Heat the oven up to 190ºC. Put some paper muffin moulds into the “dimples” of a baking pan for muffins.
Melt the butter in a pan. Leave to cool down.
Mix together the dry ingredients of the muffins: flour, sugar, baking powder, baking soda and cocoa. Mix together the milk, vanilla essence and eggs in a separate bowl. Add the egg mixture to the dry ingredients and mix them in. Add the melted butter and mix it in again.
Put the dough into some paper muffin moulds up to ½ of their height, and put 3 – 4 blueberries and one piece of white chocolate on top. Add some dough on top. Bake for 20 – 25 minutes.

Recipe and photo: Katarzyna Posłuszny


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