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Blueberry-White Chocolate Streusel Muffins

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Sarah Caron
Created May 4, 2011
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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
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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

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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