Blueberry White Chip Muffins
Source of Recipe
unknown
List of Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted (we recommend LAND O LAKES® Butter)
1/2 tsp grated lemon peel
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
1 1/2 cups fresh or frozen blueberries
Streusel Topping (recipe follows)
Recipe
1 Preheat oven to 375° F. Paper line 18 muffin cups.
2 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.
3 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.
4 Place remaining morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) 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.
Streusel Topping
1 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.
Servings: 18
Preparation time: 12 minutes
Cooking time: 22 minutes
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