At this time of the year, there aren’t many blueberries left in my freezer. What a better way of using up the last ones than by baking blueberry muffins.

This recipe only uses 2 eggs ( if you have an extra large egg, make the recipe as is and use only one egg).

Oven temperature: 200ºC/390ºF

INGREDIENTS:
Makes 12 muffins

· 2 small room-temperated eggs
· 50 grams butter, melted
· 1 dl milk
· 150 grams plain flour
· 50 grams brown sugar
· ½ teaspoon baking powder
· 75 grams frozen blueberries (do not thaw)
· 75 grams white chocolate, chopped

METHOD:
1. Butter a 12-muffin tin meticulously to prevent sticking - or use paper cases.
2. Melt butter and add milk.
3. In a bowl, beat the eggs and gradually whisk in the butter/milk mixture.
4. In another bowl, sift together flour, baking powder and brown sugar.
5. Add the egg mixture to the dry ingredients (do not over mix the batter)
6. Fold in the blueberries and chopped white chocolate.
7. Evenly fill the pockets of the muffin tin with batter (almost full).
8. Place in the middle of the oven and bake for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

If you use a muffin tin, cool muffins in muffin tin before removing them.

Will keep for several days refrigerated.