Ingredients:
250g self-raising flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
100g caster sugar
180ml buttermilk
75ml oil - Rapeseed or olive
1 large egg
1 handful of fresh blueberries
1 handful white chocolate chunks
1 handful crushed pistachio
Pinch of salt

Method:
Step 1: Preheat your oven 200°C and line a 12-hole muffin tin with 6-8 paper, foil, or silicone muffin cases.

Step 2: In a large bowl, add in the flour, baking powder, bicarbonate of soda, caster sugar, and salt, and whisk together. In another bowl, whisk together the milk, oil, and egg until fully combined.

Step 3: Pour the liquid mixture into the dry mixture, and stir gently until everything is combined. Try not to over-mix as this can lead to dense, heavy muffins.

Step 4: Next, add in your blueberries, white chocolate, and pistachio nuts mixing again gently making sure they are fully combined.

Step 5: Using a large spoon or scoop, spoon the batter into the 6-8 muffin case to the top. Adding more blueberries to the top of each muffin, pressing down a little so they settle into the mixture.

Step 6: Bake in the hot oven for 10 minutes at 200°C, then reduce the heat to 180°C and bake for a further 15-20 minutes,

Step 7: By then the muffins should be well risen, golden and springy to the touch.
Once baked, remove from the oven and allow the muffins to cool completely in the tray.

Tips: When muffins are cool, melt some white chocolate and add the chocolate to the top of the muffins to give them an extra chocolately boost!