My mother baked the most delicious cakes and I will never forget the aroma that enveloped the house when she was busy in the kitchen. One could smell the goodness from the driveway. This muffin reminds me of my childhood – I used to bake it with my mother – though I have given her recipe another dimension by adding fresh Indian blueberries (yes, blueberries are cultivated in South India). I love serving this cake at the Sunday brunch we host every week at our café.

  • Serves


  • Cook Time

    01h 30m


  • 200 gm white chocolate
  • 160 gm flour
  • 120 gm fresh blueberries
  • 100 gm cooking cream
  • 70 gm caster sugar
  • 50 gm butter
  • 10 gm baking powder
  • 2 tbsp black poppy seeds
  • 2 eggs
  • Zest of 4 small lemons


  1. Whisk the eggs with sugar to a ribbon consistency. The batter must become airy and double in volume.
  2. Melt the white chocolate and butter together. Blend it well.
  3. Measure out the dry ingredients – flour, baking powder, poppy seeds and lemon zest together – into one bowl.
  4. Keep the cooking cream handy.
  5. Once the eggs and sugar are properly whisked, stir in the melted white chocolate and butter mixture.
  6. Fold in the dry mix and the cream alternatively, in 2 or 3 goes.
  7. Scrape the sides well and homogenise the batter.
  8. Pour the batter into 2-inch muffin moulds and bake for 18-20 minutes at 170 degrees Celsius.

Bani Nanda

Bani Nanda

Bani Nanda’s love affair with all things patisserie started with her mother’s delectable homemade cakes. This love eventually led her to Le Cordon Bleu, Paris, even though she had already acquired a degree in physics. A visit to Dalloyau, one of Paris’ oldest patisseries, triggered her passion for French pastry and desserts. In India, she has worked at some of the most notable kitchens, including at The Oberoi New Delhi, The Leela Chanakyapuri and Hyatt Regency. After several successful stints, MIAM Patisserie was born in a professional studio that she set up at home in 2015. Bani loves experimenting with flavours and techniques and hosts baking workshops for aspiring chefs and entrepreneurs.

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