Heat your oven to 180 degrees celsius. (360 F)
In a medium bowl whisk the (self-raising flour & sugar), you can use a fork to do this, you just want them well combined.
In a measuring jug, add the oil, egg, and vanilla. Top the measuring jug up with milk until you have 1 and a half cups of liquids (325ml). Combine these wet ingredients with a whisk or fork.
Add the wet ingredients to the dry ingredients and mix gently.
Fold in the berries and chocolate drops.
Portion the batter into a 12 hole muffin tin. I line my muffin tin with cupcake liners for this recipe. The recipe will work with a greased muffin tin, although I find the white chocolate can be a bit sticky sometimes in the muffin tin
Bake at 180 degrees for 20 minutes ur until the muffins are golden brown and spring back when pushed lightly in the centre.
Cool for 5 mins in the tin, before cooling on a rack.
Enjoy