Blueberry White Chip Muffins


Ok, if you’re into having dessert disguised as breakfast, this is the recipe for you. It comes from Mary . . . she not only gives me great recipes but also a good laugh. Every time I talk to her. She is witty. And clever. Always. Which makes her reliably funny. I like that. I like these too. They are so good!!


2 c flour

1/2 c sugar

1/4 c brown sugar, packed

2 1/2 t baking powder

1/2 t salt

1 large egg, beaten

¼ cup butter or margarine, melted

3/4 c milk

1/2 t grated lemon peel

2 c white chocolate chips, divided

1 1/2 c fresh or frozen blueberries


Combine flour, sugars, baking powder and salt in large bowl. Stir in egg, butter, milk, and lemon peel. Stir in 1 1/2 c chips and blueberries. Spoon into 18 muffin cups, filling almost full. Sprinkle with streusel topping (below). Bake at 375 for 20-22 minutes. Cool in pan for 5 minutes; remove to wire racks to cool slightly. Place remaining morsels in small plastic bag. Microwave on medium-high (70%) for 30 seconds; knead. Microwave at additional 10-20 second intervals until smooth. Cut tiny corner from bag. Squeeze to drizzle over muffins. Serve warm. With butter. Of course.


Streusel Topping: (I’ve got to be honest here. I double this streusel recipe and use most of it.)


1/3 c sugar

1/4 c flour

1/4 t cinnamon (optional)

3 T butter or margarine


Mix sugar, flour and cinnamon. Cut butter with pastry blender until mixture resembles course crumbs.

This entry was posted in Breads/Rolls, Breakfast, Fruits, The Good Food. Bookmark the permalink.

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