Prep 20 mins
Cook 22 mins
Another tasty looking muffin recipe
- 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, slightly beaten
- 1⁄4 cup butter or 1⁄4 cup margarine, melted
- 1⁄2 teaspoon grated lemon peel
- 2 cups white chocolate chips
- 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 3 tablespoons margarine
- Preheat oven to 375°F Paper-line 18 muffin cups.
- Combine flour, both sugars, baking powder, and salt in a large bowl.
- Stir in milk, egg, butter, and lemon peel.
- Stir in 1 1/2 cups white chocolate chips and blueberries.
- Spoon into prepared muffins cups, filling almost full.
- Combine dry streussl ingredients in a small bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
- Sprinkle streusel on muffin batter.
- Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for five minutes; remove to wire racks to continue cooling.
Amazing! The recipe never tells you what to do with the remaining 1/2 cup of chips, so I put them in the crumb topping - NOT a great idea because they brown too much! Next time I will just put 1 1/2 cups of chips in the batter and leave them out of the topping. DH LOVES them - and I love how the sweet pockets of melted chocolate inside the muffins explode with flavor. Definitely a keeper!
This is one fantastically delicious muffin. A co-worker made these muffins and brought me the recipe to post, but here it is so I'll post the review. The slight hint of lemon is wonderful and when you combine that with the flavor of the streusel topping and the moistness of the blueberries it really is a taste "explosion". I can't recommend these muffins enough. I believe this recipe came from a brand name cookbook, but I don't know the exact name. In any event, these would be a hit with anyone you served them to. The original recipe calls for either fresh or frozen blueberries so you can make these year round.