Blueberry White Chocolate Muffins
June 22, 2007 by Marye Audet
Filed under Uncategorized
Yep, you read that right. Oh my, they are sooo good. We used to make them at the tea room that we owned and they would sell out almost as soon as we took them out of the oven. The aroma just took over the dining area!
Still haveing computer problems, now both of our computers are down, so here I sit at the library! Is that dedication or what? Unfortunatly I can’t upload photos so most of my blogging will be without illustration..
2 c flour
1/2 c sugar
1/4 c packed brown sugar
2 1/2 tsp baking powder
1/2 tsp salt
3/4 c milk
1 egg, beaten
1/4 c unsalted butter
1/2 tsp mexican vanilla
1/2 tsp freshly grated lemon peel
1 cup white chocolate chopped in chunks OR white chocolate chips
2 c fresh blueberries
Topping
1/3 c granulated sugar
1/4 c flour
1/4 tsp cinnamon
1/8 tsp ginger
1/4 c unsalted butter
Preheat oven to 375. Put paper liners in muffin cups or use the silicon liners that are available ..I LOVE them. Reuseable so they are a frugal choice AND environmentally responsible. 0 
Combine flour, sugars, baking powder, salt in a bowl. Stir in milk, egg, butter,lemon peel and vanilla. Stir in white chocolate and blueberries. Spoon into muffin cups.
Prepare topping:
combine dry topping ingredients in a bowl. With cold fingers rub butter into dry ingredients until crumbly and looks like coarse crumbs.
Sprinkle streusel on muffins. Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes and then remove to cool (if they last that long)
These look really really yummy.
I love the sound of these muffins, I will give them a try while they are still in season!
White chocolate originates from the cocoa (cacao) plant, but it is not ‘chocolate.’ According to the FDA, to be called ‘chocolate’ a product must contain
chocolate liquor, which is what gives it the biter intense chocolate flavor (and color) to dark and milk chocolates.
True, but here in the U.S white chocolate is commonly called…white chocolate.
Delicious. Though I wondered if 1/4c butter was too much for the topping? Mine didn’t resemble coarse crumbs at all – more like a sticky truffle topping! And I carefully double checked all the measures again….
I just made these and they were soooooo good! These are goingto have to be a regular item in my household now that we have tasted these little mounds of heaven. I made half of a batch because I wasn’t sure how they would come out and my husband and I ate all of them (9 total) within 30 mins of being out of the oven. If I had any white chocolate left I would make more!
Thanks Kris! Glad they worked for you..we love them too.