Blueberry White Chip Muffins Recipe
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Blueberry White Chip Muffins


2 cups all-purpose flour

1/2 cup white sugar

1/4 cup packed brown sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg, beaten

1/4 cup butter, melted

1/2 teaspoon grated lemon peel

2 cups white chocolate chips

1 1/2 cups blueberries

1 egg, beaten

1/3 cup white sugar

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

3 tablespoons butter

1 Preheat oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper muffin liners.

2 In a large bowl, combine 2 cups flour, 1/2 cup white sugar, brown sugar, baking powder and salt. Stir in milk, egg, melted butter and lemon peel. Fold in 1 1/2 cups white chocolate chips and blueberries. Spoon into prepared muffin cups, filling almost full. In a small bowl, mix together 1/3 cup white sugar, 1/4 cup flour and cinnamon. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle unbaked muffins with topping.

3 Bake in preheated oven for 22 to 25 minutes or until a toothpick inserted into center of a muffin comes out clean. Cool in pans for 5 minutes then remove to wire racks.

4 Melt remaining 1/2 cup of white chocolate chips over a double boiler or in the microwave. Place into a small but strong plastic bag, cut one tiny corner off. Squeeze bag to drizzle over muffins. Serve warm./p>



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