Blueberry & White Choc Muffins

Blueberry & White Choc Muffins
20 Mins
Prep time
18 Mins
Cooking time
Serves 18

What you need


  • 2 cups SR flour
  • 2 teaspoons baking powder
  • ¾ cup caster sugar
  • 1/3 cup desiccated coconut
  • 125g CADBURY White Baking Chocolate, chopped
  • 125g blueberries
  • Finely grated rind of 1 lemon
  • ¾ cup milk
  • 1/3 cup vegetable oil
  • 2 eggs


  • 250g PHILADELPHIA Frosting Cream Cheese with a Hint of Lemon Flavour

Serving Suggestion

  • 60g blueberries, extra, for decoration
  • Lemon zest, for decoration

How to make it

  1. COMBINE the sifted flour and baking powder with the sugar, coconut, chocolate, blueberries and lemon rind in a large bowl. Whisk together milk, oil and eggs and fold into the dry ingredients until just combined. Spoon the mixture into 18 x 1/3 cup capacity paper lined muffin pans.
  2. BAKE in a moderately hot oven 190°C for 15-18 minutes or until golden and cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.
  3. SPREAD the PHILLY Frosting over the muffins and decorate with blueberries and lemon zest. Serve immediately.

Tip: These can be individually wrapped and frozen (un-iced) for up to 1 month. They can also be made without chocolate if preferred.