Blueberry White Chocolate Muffins

I make this recipe quite often since they are just about my consummate blueberry muffin...plus chocolate. This is really one of my favourite muffin recipes, although it is one that blurs the line berween muffin and cake. It has juicy sweet blueberries, creamy white chocolate, and ground almonds in the batter. I like to add lemon zest because it enhances the blueberries while cutting through the sweetness of the white chocolate but this is optional. The ground almonds in the batter add texture and a impart a subtle flavour to the finished muffin, although some or all of it can be substituted with flour. Use chunks of white chocolate because white chocolate chips often melt into the batter....not that that is necessarily a bad thing, but the texture will be different. I also love the appearance of these muffins. Topped with sliced almonds, they form perfect little domes when baked, and practically scream "Eat me!" Nobody ever seems to refuse.

Blueberry White Chocolate Muffins

notes: These muffins are best served warm. It is important to sift the dry ingredients to get a light texture.

Prep time: 20 minutes Bake time: 20-25 minutes

Makes 12-16

Ingredients
• 2-1/4 cups all-purpose flour, sifted
• 1/3 cup ground almonds
• 1 tablespoon baking powder
• 1/3 cup granulated sugar
• 1 cup milk
• 3 eggs, beaten
• ½ cup butter, melted
• ½ teaspoon vanilla extract
• 1 cup fresh blueberries
• ½ cup white chocolate chips or chunks
• sliced almonds, for topping

1. Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper baking cups.
2. Sift the flour, ground almonds, and baking powder into a large bowl and stir in the sugar (You can add about a 1/2 teaspoon lemon zest if desired, optional). Lightly beat together the milk, eggs, and butter, then gently fold into the flour with the vanilla extract.
3. Mix in the blueberries and white chocolate- the mixture should be quite lumpy so don’t be tempted to beat it.
4. Spoon the mixture into the paper baking cups until they are three-quarters full. Top each one with some sliced almonds then bake until well-risen and golden, 20-25 minutes.
5. Remove the muffins from the pan and let cool slightly on a wire rack before serving.

From: Piece of Cake by Maggie Mayhew