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Blueberry-White Chocolate Streusel Muffins
Blueberry-White Chocolate Streusel Muffins
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Prep Time:
10 minutes
Total Time:
40 minutes
Blueberry muffins with white chocolate and streusel topping for a bakery-quality treat.
Ingredients:
  • 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
  • 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
Instructions:
  • Preheat oven to 400°F and line a standard muffin tin with 12 paper baking cups. In a medium bowl, combine 2 cups of flour with granulated sugar, baking powder, and salt; set aside.
  • In a spacious bowl, whisk the egg with an electric mixer for 3 to 4 minutes until it turns a pale yellow hue. Gradually mix in the milk on low speed. With the mixer still on low, pour in the melted butter slowly in a steady stream and continue to mix for 1 minute.
  • Gradually beat in the flour mixture on low speed until just incorporated. Then add vanilla, blueberries, and chips and mix briefly to combine. Divide the batter evenly among the muffin cups.
  • Combine streusel topping ingredients in a food processor using quick pulses until mixed. Sprinkle mixture evenly on top of the batter in the cups.
  • Bake for 20 to 24 minutes or until a toothpick inserted in the centers comes out clean. Allow to cool for about 5 minutes before serving and store in an airtight container.

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