blueberry white chip muffins
CATEGORIES
INGREDIENTS
  • Servings: 18
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup butter or margarine, melted
  • 1/2 teaspoon grated lemon peel
  • 12 ounces white chocolate chips, divided
  • 1 1/2 cups blueberries
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons butter or margarin
DIRECTIONS
  1. Preheat oven to 375*F. Paper line 18 muffin cups. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1-1/2 cups white chocolate chips and the blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping. Bake 22-25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 5 minutes; remove to wire racks to cool
  2. slightly. Place remaining chips in small, heavy-duty plastic bag. Microwave on medium-high (70%) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
  3. For streusel topping: Combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.