Ingredients: |
Ingredients: Muffins:
2 cups flour
½ cup white sugar
¼ cup light brown sugar
2½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 egg
¼ cup butter, melted
1 teaspoon vanilla extract
2 cups white chocolate chips, divided
1½ cups fresh or frozen blueberries
Streusel:
⅓ cup white sugar
¼ cup flour
¼ teaspoon cinnamon
3 tablespoons butter
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Directions: |
Directions:Preheat oven to 375º. Line muffin tins with 18 cupcake liners.
In large bowl, combine flour, sugar, brown sugar, baking powder and salt. Stir in milk, egg, vanilla and melted butter until combined.
Stir in 1½ cups white chocolate chips and blueberries. (To keep blueberries from sinking to the bottom, lightly coat with flour before adding to batter.)
Spoon batter into prepared muffin tins until almost full.
Prepare streusel by combining sugar, flour and cinnamon in small bowl. Cut butter into small pieces and mix until mixture resembles coarse crumbs. (I use my hands.) Sprinkle on top of batter.
Bake for 22 - 25 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes then transfer to wire rack to cool.
Place remaining ½ cup of white chocolate chips in small, heavy-duty plastic bag. (Disposable pastry bag works great.) Microwave for 30 seconds; knead bag. Microwave for additional 10 second intervals, kneading until smooth. Cut tiny corner from bag and squeeze to drizzle chocolate over muffins.
Serve warm, storing any leftovers in air-tight container. |
This recipe for White Chocolate Blueberry Muffins is from