Blueberry, White Chocolate & Lime Muffins

I AM SO TIRED. Moving is tiring, and I've barely even started. It's a bit of a struggle to lift my arms to type.

There is no long explanation for these muffins, I'm trying to get rid of stuff from my kitchen. Frozen blueberries, limes from Mum and a random block of white chocolate went into these Blueberry, White Chocolate & Lime Muffins.

I based it on a muffin recipe from Exclusively Food, they always have great basic recipes. These muffins are great; a crisp, golden crunchy muffin top and not the least bit dry inside. No mixer needed, just two bowls and some stirring.

You may notice in the before pics I had different muffin papers than the ones that ended up in the after photos. Yeah, the original papers had some serious structural integrity issues. It got messy. Anyway muffins good, Steph tired. I gave up after taking a few photos and ate a muffin right there.

Blueberry, White Chocolate & Lime Muffins

(adapted from Exclusively Food, makes 9-12 muffins)

2 tsp lime juice + finely grated zest of 1 lime

250ml (about 1 cup) milk, at room temperature

1 large egg

300g (about 2 1/3 cups) self-raising flour

150g (3/4 cup) brown sugar (can replace with white sugar)

200g (7oz, about 1 cup) white chocolate chopped into small chunks

200g blueberries (I used frozen (not defrosted) but fresh will work too)

125g butter, melted (can replace with vegetable oil)

Preheat oven to 190°C (375°F) (170°C (340°F) if fan-forced). Line a muffin tray with papers. Whisk lime juice, zest, milk and egg in a medium bowl until well combined. Place self-raising flour, brown sugar and white chocolate in a large bowl. Add blueberries and gently stir to combine.

Add butter and egg mixture to the dry ingredients. Gently stir until just combined and take care not to overmix. Fill prepared muffin papers about 3/4 full. Bake for about 22-27 mins, a skewer or knife inserted into the centre of a muffin should come out without any batter attached and if you press lightly on the centre of a muffin; if it springs back, it's ready. (I used oversized muffin papers so it took a bit longer.) Best eaten fresh out of the oven, but can be stored in an airtight container at room temp for a couple days (and can be microwaved before eaten, or frozen to store).