Best Blueberry White Chip Muffins Recipes

BLUEBERRY-WHITE CHOCOLATE CHIP - PECAN MUFFINS

Steps:

• 1. Preheat oven to 375F. Grease cups of muffin tin or line with baking cups.
• 2. Combine flour, baking powder, sugar and salt in a large bowl. Cut in butter using two knives or a pastry blender until mixture resembles coarse crumbs. Make a well in the dry ingredients and add eggs, milk and extracts, stirring just until the liquid is absorbed. Gently fold in orange rind, if using, berries, pecans and white chocolate chips, then fill muffin cups with the mixture.
• 3. Bake 23 to 30 minutes, until the center springs back to the touch. Yield 24 medium or 12 large muffins.
• 4. f desired a streusel topping can be added using the following: ¼ cup sugar 4 Tablespoons all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold butter To prepare blend sugar, flour, cinnamon and butter together and sprinkle evenly over top of muffins before baking.

BLUEBERRY WHITE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, sugars, baking powder and salt in a large bowl.
• Stir in milk, egg, butter and lemon zest.
• Stir in chips and blueberries.
• Spoon into lined muffin pans, filling 3/4 full. Sprinkle with streusel topping.
• Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
• For Streusel combine: 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter with pastry blender or knife until mixture resembles coarse crumbs.

BLUEBERRY WHITE CHIP MUFFINS

Steps:

• 1. Preheat oven to 350. Paper line 18 muffin cups. Combine flour, granulated sgar, 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. Streusel-you mix 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 tsp ground cinnamon in small bowl. Cut in 3 Tbsp. butter with pastry blender and sprinkle crumbs on top.
• 2. Bake for 22 to 25 minutes or until center test done. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
• 3. Place remaining morsels in small, heavy duty resealable plastic ziplock bag, microwave on medium high 70% power for 30 seconds; knead. Microwave at 10 to 15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Seve warm.