Butter and sugar creamed together until pale, eggs beaten in one at a time, then flour folded through with blueberries and chopped white chocolate. Baked at 180 until the tops crack and the centres spring back. Soft-centred muffins that won't last past breakfast.

The one-hour fridge rest after mixing is the bakery trick that separates a good muffin from a flat one. Cold batter rises taller in the oven (the cold flour absorbs liquid more slowly, the gluten relaxes, the butter solidifies and creates pockets of steam) which gives the muffin that signature domed top.

White chocolate is the right choice here because it brings sweetness and creaminess without competing with the blueberries. Dark chocolate would dominate; milk chocolate would muddy. Chop the white chocolate roughly so some pieces stay big enough to pool inside the muffin as they bake.

Fresh blueberries beat frozen for this; frozen blueberries bleed colour into the batter and turn the whole muffin grey-blue. A handful of caster sugar dusted over the tops before they go in the oven for a sweet crust. Best eaten warm with a strong coffee.