Blueberry-White Chocolate Streusel Muffins
Sarah Caron
Created May 4, 2011
Blueberries and white chocolate make a tasty contrast in these moist muffins, and the quick-mix streusel topping gives them a bakery shop finish.
Blueberry-White Chocolate Streusel Muffins
- Prep Time 10 min
- Total 40 min
- Servings 12
- Ingredients 14
Ingredients
Muffins
- 2 cups Gold Medal™ all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup low-fat milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla
- 1 cup frozen wild blueberries
- 1/2 cup white chocolate chips or white vanilla baking chips
Streusel Topping
- 2 tablespoons cold salted butter, cut into 8 pieces
- 1/4 cup packed light brown sugar
- 2 tablespoons Gold Medal™ all-purpose flour
- 1/2 teaspoon ground cinnamon
Make With
Gold Medal Flour
Instructions
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Step1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
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Step2In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
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Step3On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
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Step4In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
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Step5Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.
Nutrition
Nutrition Facts are not available for this recipe
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