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Wednesday, April 20, 2016

Ultimate Blueberry Muffins

Prep: 15m

Very moist muffins with white chocolate chips.

  3 tablespoons butter or margarine [42.6 g]
  1/2 cup granulated sugar [100 g]
  1 (12 ounce) package white chocolate chips [336 g]
  1/4 cup butter or margarine [114 g]
  1/4 cup packed brown sugar  [55 g]
  1 large egg
  2 cups all-purpose flour [280 g]
  1 1/2 cups fresh blueberries or frozen blueberries [215 g]
  1/3 cup granulated sugar [67 g]
  1/4 teaspoon ground cinnamon
  1/2 teaspoon salt
  2 1/2 teaspoons baking powder
  1/4 cup all-purpose flour [35 g]
  1/2 teaspoon grated lemons, rind of
  3/4 cup milk [188 ml]

1.Preheat oven to 375 degrees F.

2.Grease muffin pan.

3.Make streusel topping.

4.In a small bowl, combine 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1 teaspoon ground cinnamon.

5.Cut in 3 tablespoons butter or margarine with pastry blender or fork until mixture resembles coarse crumbs.

6.Set aside.

7.Make muffin batter.

8.Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.

9.Stir in milk, egg, butter and lemon peel.

10.Stir in 1 1/2 cups white chocolate chips and blueberries.

11.Spoon into prepared pan, filling almost full.

12.Sprinkle with Streusel Topping.

13.Bake for 25-30 minutes or until wooden pick inserted in center comes out clean.

14.Cool in pans for 5 minutes; remove to wire racks to cool.

15.Very tasty when served warm.

16.For added punch.

17.Melt remaining chip in microwave and drizzle over the muffins.

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