Blueberry and White Chocolate Muffins

Blueberry and White Chocolate Muffins

Ingredients
113g unsalted butter, at room temperature
200g granulated sugar
2 large eggs, at room temperature
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
240g cake flour
113g milk, at room temperature
250g fresh blueberries
40g granulated sugar, for topping

Method
Preheat the oven to 190°C. Prepare a 12-cup muffin tin with banking spray or line it with cupcake liners.
In a mixing bowl, beat the butter and sugar until well pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Add in the baking powder, salt, and vanilla extract and beat till combined.
Add the flour alternately with the milk, and beat gently to combine.
Add the berries and chocolate to the batter, and mix to combine.
Scoop the batter into the prepared muffin tin.
Sprinkle the granulated sugar on top of each muffin and bake for 25 to 30 minutes, until they’re light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and transfer them to a cooling rack.
Store in an airtight container for up to 3 days and enjoy!