Blueberry-White Chocolate Streusel Muffins

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

Prep Time

Minutes

Total Time

Minutes

Makes

muffins

Muffins

cups Gold Medal® all-purpose flour

1/4

cup granulated sugar

tablespoon baking powder

teaspoon salt

egg

cup low-fat milk

1/2

cup unsalted butter, melted

teaspoon vanilla

cup frozen wild blueberries

1/2

cup white chocolate chips or white vanilla baking chips

Streusel Topping

tablespoons cold salted butter, cut into 8 pieces

1/4

cup packed light brown sugar

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon ground cinnamon

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

Makes 12 muffins

How-To

Don’t be afraid to fill the muffin cups up high – it creates that overhang that makes them fabulous (and like the ones they sell at the store)!

Success

It will seem like too much topping for these muffins. It’s not -- just pile it on!

Nutrition Information:

1 Serving (1 Muffin)

Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.