Blueberry-White Chocolate Streusel Muffins

Sarah W. Caron from Sarah's Cucina Bella shares a recipe.

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Prep Time 10 min
Total Time 40 min
Servings 12

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

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Directions

1 Heat 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.
2 In 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.
3 On 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.
4 In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
5 Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.