blueberry white chip muffins
(1 rating)
These are one of my favorite muffins, moist and the mix of white chocolate and blueberries is so good.
(1 rating)
yield
18 muffins
prep time
10 Min
cook time
25 Min
method
Bake
Ingredients For blueberry white chip muffins
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2 call purpose flour
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1/2 cgranulated sugar
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1/4 cbrown sugar, firmly packed
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2 1/2 tspbaking powder
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1/2 tspsalt
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3/4 cmilk
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1egg, lightly beaten
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1/4 cbutter or margarine, melted
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1/2 tspgrated lemon peel
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2 c12oz. nestles toll house premier white morsels, divided
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1 1/2 cfresh or frozen blueberries
- STREUSEL TOPPING
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1/3 cgranulated sugar
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1/4 call purpose flour
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1/4 tspground cinnamon
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3 Tbspbutter
How To Make blueberry white chip muffins
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1Preheat oven to 350. Paper line 18 muffin cups. Combine flour, granulated sgar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with streusel topping. Streusel-you mix 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 tsp ground cinnamon in small bowl. Cut in 3 Tbsp. butter with pastry blender and sprinkle crumbs on top.
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2Bake for 22 to 25 minutes or until center test done. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
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3Place remaining morsels in small, heavy duty resealable plastic ziplock bag, microwave on medium high 70% power for 30 seconds; knead. Microwave at 10 to 15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Seve warm.
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