Melt the white chocolate chunks with butter and oil. White chocolate chips may not perfectly match the melted butter and oil but don't worry. It will not affect the quality of the muffins.

Prepare a mixing bowl and add eggs and sugar, then beat until fluffy. Blend at high speed for about 3-5 minutes until the ingredients are smooth and the mass turns light yellow.

Mix all dry ingredients, baking powder, and baking soda.

Add the chocolate to the egg mass all the time, mixing at high speed and adding vanilla extract.

Sift the mixed dry ingredients with the flour Sifter or with a sieve. The flour then becomes fluffy, and the dough rises better.

Mix dry ingredients with wet ingredients.

Wash the blueberries and put them into the muffin dough and then.

Please read the tips and tricks for some helpful advice.

Then prepare the muffin tin. Line it with either traditional paper muffin cases or silicone ones.

Put the muffin plate in cases of muffins. We put the dough on. For this, I use an ordinary spoon. For one muffin, you get about 2 tablespoons. The recipe is for 12 standard muffins. If you want to be high, you'd better make 10 of them.

Bake at an oven temperature 170-180 C (360 F) degrees for about 20 minutes. Until the dough is slightly brown and not raw inside, do the test with a stick, and I use skewer sticks for this.

After baking, remove the muffins from the oven and place the muffin pan on a cooling rack to cool completely.