Published On: Wed, Oct 26th, 2016

Blueberry Muffins with White Chocolate Ganache

Emma Richards from Forever Baking has been so busy, baking up these gorgeous blueberry muffins!


Blueberry Muffins with White Chocolate Ganache

Serves 8 – Cook Time 30 mins – Total Time 40 mins

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


  • 110g plain flour
  • 110g butter
  • 65g caster sugar
  • 2 free-range eggs
  • 1½ tsp baking powder
  • 125g blueberries
  • 210g white chocolate
  • 100ml double cream
  • blueberry compot
  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 drizzle 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.
  1. 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.

This recipe first appeared on Forever Baking

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