Blueberry White Chocolate Muffins with Streusel Topping

Moist and fluffy blueberry white chocolate muffins are rich and buttery, absolutely bursting with ripe, juicy blueberries and melty white chocolate chips. Each bite has a little sweet, crispy crunch from the easy streusel topping.

Course Breakfast Bread

Cuisine American - Breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 333kcal

Author Marye Audet-White

Equipment

rubber spatula
mixing bowl

Ingredients

Muffins

2 cups flour
½ cup sugar
¼ cup packed light brown sugar
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup milk
1 beaten egg
¼ cup unsalted butter melted
½ teaspoon vanilla
½ teaspoon freshly grated lemon peel
1 cup white chocolate chopped in chunks OR white chocolate chips
2 cups fresh blueberries

Topping

⅓ cup granulated sugar
¼ cup flour
¼ teaspoon cinnamon
⅛ teaspoon ginger
¼ cup unsalted butter

Instructions

Before You Begin

Preheat oven to 425°F.
Put paper liners in muffin cups or use the silicon liners that are available.

Muffins

Combine flour, sugars, baking powder, salt in a bowl.
Stir in milk, egg, melted butter,lemon peel and vanilla.
Fold in the white chocolate and blueberries.
Spoon into muffin cups.

Topping:

Combine the dry topping ingredients in a bowl.
With cold fingers rub butter into dry ingredients until the mixture is crumbly and looks like coarse crumbs.
Sprinkle the topping on the muffins.
Bake for 5 minutes then turn the oven heat down to 350°F and bake an additional 10 -15 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans for 5 minutes.
Serve warm

Notes

Freeze well for up to 3 months.

Frozen blueberries work, too.
Raspberries are delicious in this recipe.
Be sure to let the muffins cool for at least 5 to 10 minutes. They'll come out of the wrappers much easier.
Always add the wet ingredients to the dry ingredients.
Don't over mix muffins - it makes them tough. There should be some lumps.

Nutrition