Best 7 Blueberry White Chocolate Streusel Muffins Recipes

BLUEBERRY-WHITE CHOCOLATE STREUSEL MUFFINS

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.

BLUEBERRY WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375º F.
• Paper line 18 muffin cups.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 ½ cups morsels and blueberries.
• Spoon into prepared muffin cups, filling almost full.
• Sprinkle with Streusel Topping (directions below).
• 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.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on MEDIUM-HIGH 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.
• For Streusel topping:.
• Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
• Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
• If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

BLUEBERRY-STREUSEL MUFFINS (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
• In small bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in 2 tablespoons cold butter, using pastry blender (or pulling knives through ingredients in opposite directions), until crumbly. Set aside.
• In large bowl, beat milk, melted butter and egg with fork or whisk until well mixed. Stir in 1 1/2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with streusel.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

STREUSEL TOPPED BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
• In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
• Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS

Steps:

• Streusel topping:.
• Combine ingredients well. Mixture will be crumbly. Set aside.
• Muffins:.
• Preheat oven to 400°F.
• Line 12 large muffin cups with paper liners or treat tin with cooking spray.
• In large bowl combine egg, buttermilk, sugar, butter and vanilla.
• Add remaining ingredients and stir just until combined. Do not overmix.
• Spoon batter into prepared muffin tin.
• Sprinkle with streusel topping.
• Bake in preheated oven for 20 -25 minutes or until toothpick inserted comes out clean.

LEMON-STREUSEL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.