150g plain flour mixed with 50g golden caster sugar, ½ tsp baking powder and a pinch of salt
1 egg, beaten
50g butter, melted and cooled
75g white chocolate, chopped into chunks
Heat the oven to 200C/fan 180C/gas 6 and line a 6-hole muffin tin with paper cases. Mix the egg, melted butter and milk quickly into the dry ingredients with the blueberries and chocolate (don’t overmix, it should be a bit lumpy). Divide between the cases and bake for 25 minutes until risen and golden and cooked through.