Blueberry-White Chocolate Streusel Muffins

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

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12

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

  • 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.

Expert Tips

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)!

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