NB: always go for organic blueberries – even frozen, unless these are certified organic, they can be covered in pesticides and nasty chemicals
2 cups ‘free from gluten’ self raising flour
1/2 tsp salt (two medium pinches!)
1 large egg
1/2 block Whittakers Dark Cacao Chocolate
1 cup granulated sugar
4 Tbsp olive oil
1 cup plus 3 Tbsp unsweetened Greek yogurt
1 cup fresh ORGANIC blueberries
- Remember to save about 1/4 of a cup of smaller blueberries to place on top of your muffins
- Put cupcake holders into your muffin tin and put this to one side.
- Preheat the oven to around 220 degrees.
- In a large mixing bowl or in a mixer whisk egg for 20 seconds.
- Add sugar and whisk until smooth and thick.
- Add oil and continue to mix.
- Add sour cream and mix till smooth.
- Slowly sift in the gluten free flour, add berries and stir in until evenly distributed.
- Fold in the dry ingredients into the wet ingredients with a rubber spatula.
- Do not overmix.
Scoop the batter with an ice cream scoop (or two tablespoons) into the muffin tins. Melt 1/2 large bar Whittakers Dark Cacao Chocolate in a double boiler – then drizzle through the muffin mixture to create chocolate `streams` in the muffins) Bake the muffins for 21 to 23 minutes or until a toothpick inserted in the center of each muffin comes out clean.
Cool on the bench. Perhaps test one whilst they are warm tho, just to be sure…
- 60g butter
- 2 cups of Chelsea Icing Sugar
- The other half of the Whittakers Dark Cacao Chocolate, melted in a double boiler.
NB: literally just throw the butter and icing sugar into your mixer, and when it starts to `cream` drizzle in the melted dark chocolate.
Once your muffins are completely cool you can SCHMEAR this on the top of each muffin, and add a blueberry to the top… I doubled the mixture above, and these still went in around 30 minutes… they are a wonderfully moist delicious treat.