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.
Cook Time
30 min
Total Time
40 min
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.
Ingredients
- 110g plain flour
- 110g butter
- 65g caster sugar
- 2 free-range eggs
- 1½ tsp baking powder
- 125g blueberries
- 210g white chocolate
- 100ml double cream
- blueberrie compot
Instructions
- Cream the butter and sugar together then add the eggs one at a time, mix for three minutes.
- Add the flour and baking powder stir to combine. Add half the blueberries and gently stir.
- Place a spoonful of muffin mixture into each muffin case, filling each to just over half way. Use the remaining
- Bake in an oven set at 200C for 20 minutes, or until golden on top.
- While the muffins cool in the tray start to made your ganache.
- Place the chopped white chocolate into a medium size microwave safe mixing bowl. Set aside while you heat the cream.
- Heat the cream in a small saucepan until just boiling.
- Pour the cream over the chocolate and leave to stand for two minutes. This will give the chocolate time to soften.
- 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
- Tip: To make your own sugared blueberries whisk an egg white and then
- paint the egg white onto the berries. Coat the blueberries in granulated sugar and
- place onto a tray and let dry.
Forever Baking . . . https://www.foreverbaking.co.uk/
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