Blueberry Muffins

Blueberry Muffins

I can’t help reflecting on Mugg & Bean’s super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin’s outer, almost gooey, crispness contrasts so well with the light, inner texture. It’s a tea-time taste sensation.

Yields: 6 large muffins


  • 2 cups self-raising Flour
  • 2/3 cup Castor Sugar
  • 2/3 cup roughly chopped White Chocolate
  • 1 whole Egg
  • ¾ cup Amasi
  • 130g Melted Butter
  • 5ml Vanilla Essence
  • 1½ cup Blueberries or any berries-fresh or frozen
  • Icing Sugar


  1. Sift the flour and castor sugar together, add white chocolate
  2. Make a well in the centre of this and add the egg, amasi, butter and vanilla essence. Combine together; be careful not to over incorporate
  3. Grease a muffin tin and divide mixture between six muffin tins. Place about ½ cup of blueberries, between the six muffins, with your fingers deep within the mixture. Then top the rest of the berries on the top of the muffins and lightly put a bit a pressure to sink them slightly within the mixture.  Sprinkle with icing sugar and bake at 180°C for 25 or so minutes until cooked.

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