Blueberries and white chocolate make a tasty contrast in these moist muffins, and the quick-mix streusel topping gives them a bakery shop finish.
Provided by By Sarah Caron
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
- In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
- On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
- In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
- Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.
Nutrition Facts : ServingSize 1 Muffin
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