Blueberry White Chip Muffins
Home
>Flour foods and related products>Blueberry White Chip Muffins
Blueberry White Chip Muffins
INGREDIENTS
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 large egg, lightly beaten
- 1/4 cup butter or margarine, melted
- 1/2 teaspoon grated lemon peel
- 1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels, divided
- 1 1/2 cups fresh or frozen blueberries
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter or margarine
DIRECTIONS
- PREHEAT oven to 375 degrees F (190 degrees C). Paper line 18 muffin cups.
- COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping.
- BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
- PLACE remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70 degrees) power for 30 seconds; knead. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
- FOR STREUSEL TOPPING: COMBINE 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon ground cinnamon in small bowl. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
