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Blueberry White Chocolate Muffins Recipe

December 26th, 2013 by alice  Tags: , , , | Print This Post Print This Post


  1. 2cupsall-purpose flour
  2. 1/2cupgranulated sugar
  3. 1/4cup packedbrown sugar
  4. 2 1/2teaspoonsbaking powder
  5. 1/2teaspoonsalt
  6. 3/4cupmilk
  7. 1largeegg, lightly beaten
  8. 1/4cupbutter or margarine, melted
  9. 1/2teaspoon gratedlemons, rind of
  10. 1 (12 ounce)packageNestle Toll House Premier White Morsels, divided
  11. 1 1/2cupsfresh blueberriesor frozen blueberries
  12. Streusel Topping

  13. 1/3cupgranulated sugar
  14. 1/4cupall-purpose flour
  15. 1/4teaspoonground cinnamon
  16. 3tablespoonsbutteror margarine


  1. Preheat oven to 375º F.
  2. Paper line 18 muffin cups.
  3. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
  4. Stir in milk, egg, butter and lemon peel.
  5. Stir in 1 ½ cups morsels and blueberries.
  6. Spoon into prepared muffin cups, filling almost full.
  7. Sprinkle with Streusel Topping (directions below).
  8. Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
  9. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
  10. Place remaining morsels in small, heavy-duty plastic bag.
  11. Microwave on MEDIUM-HIGH power for 30 seconds; knead.
  12. Microwave at additional 10- to 20-second intervals, kneading until smooth.
  13. Cut tiny corner from bag; squeeze to drizzle over muffins.
  14. Serve warm.
  15. For Streusel topping:.
  16. Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
  17. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  18. If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

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