Blueberry Muffins with White Chocolate Ganache

Big, bakery style Blueberry Muffins topped with a smooth white chocolate ganache, blueberry compote, white chocolate shards and sugared blueberries. 

Bursting with fresh blueberries with a sugar crust, these really are the best blueberry muffins.

The texture of the muffin is delicate, but it’s not as light as a cupcake, so perfect for a breakfast treat. The taste is rich, moist and fruity.  It truly is the perfect blueberry muffin.

Blueberry Muffins with White Chocolate Ganache

2016-08-18 11:18:21

Serves 8

Big bakery style blueberry muffins, topped with a smooth white chocolate ganache, blueberry compot, white chocolate shards and sugared blueberries.

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Cook Time

30 min

Total Time

40 min

Cook Time

30 min

Total Time

40 min

386 calories

37 g

96 g

25 g

5 g

15 g

104 g

49 g

25 g

0 g

8 g

Nutrition Facts

Serving Size

104g

Servings

8

Amount Per Serving

Calories 386

Calories from Fat 219

% Daily Value *

Total Fat 25g

38%

Saturated Fat 15g

75%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 96mg

32%

Sodium 49mg

2%

Total Carbohydrates 37g

12%

Dietary Fiber 1g

3%

Sugars 25g

Protein 5g

Vitamin A

11%

Vitamin C

3%

Calcium

11%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 110g plain flour
2. 110g butter
3. 65g caster sugar
4. 2 free-range eggs
5. 1½ tsp baking powder
6. 125g blueberries
7. 210g white chocolate
8. 100ml double cream
9. blueberrie compot

Instructions

1. Cream the butter and sugar together then add the eggs one at a time, mix for three minutes.
2. Add the flour and baking powder stir to combine. Add half the blueberries and gently stir.
3. Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Use the remaining
4. Bake in an oven set at 200C for 20 minutes, or until golden on top.
5. While the muffins cool in the tray start to made your ganache.
6. Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.
7. Heat the cream in a small saucepan until just boiling.
8. Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
9. Stir the ganache until smooth. Leave to cool until the ganache is at a consistency of thick cream. Pipe or spoon a tablespoon on the ganache on top of each muffin and drizzel a teaspoon of blueberries compot. Then top with sugared or plain blueberries. Finally cut some white chocolate into shards to place on top of the ganache.

Notes

1. Tip: To make your own sugared blueberries whisk an egg white and then
2. paint the egg white onto the berries. Coat the blueberries in granulated sugar and
3. place onto a tray and let dry.

By Emma Richards

beta

calories

386

fat

25g

protein

5g

carbs

37g

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Forever Baking . . . https://www.foreverbaking.co.uk/