Blueberry White Chocolate Muffins

Recipe by nonnie4sj
READY IN: 40mins
YIELD: 18 muffins




  • Preheat oven to 375º 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 ½ cups morsels and blueberries.
  • Spoon into prepared muffin cups, filling almost full.
  • Sprinkle with Streusel Topping (directions below).
  • Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
  • Cool in pans for 5 minutes; remove to wire racks to cool slightly.
  • Place remaining morsels in small, heavy-duty plastic bag.
  • Microwave on MEDIUM-HIGH 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.
  • For Streusel topping:
  • Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
  • Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  • If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.