These Blueberry Muffins with White Chocolate Morsels and Lemon Zest make a perfect treat anytime. Great for lunch boxes too. They don't stick around very long when I make these. Sometimes I have to make a double portion because they go quick.
Super soft and very tasteful, it's hard not to go for a second one. Great grab-and-go breakfast to have around or as a dessert after lunch. Enjoy with milk, coffee or tea.
Batter Ingredients:
2 cups – all-purpose flour
½ cup – granulated sugar
¼ cup – brown sugar
2 ½ tsp. – baking powder
½ tsp. – salt
¾ cup – milk
1 large – egg
¼ cup – melted butter
1 tbsp. – lemon zest
1 ½ cups – white chocolate morsels
1 ½ cups – frozen blueberries
Crumble Topping Ingredients:
⅓ cup – granulated sugar
¼ cup – all-purpose flour
¼ tsp. – ground cinnamon
3 tbsp. – butter softened
White Chocolate Drizzle:
½ cup – white chocolate morsels melted
Crumble Topping Instructions:
1. Combine granulated sugar, flour, cinnamon and softened butter in small bowl. Mix it with a spoon until mixture esembles coarse crumbs. Set aside.
Batter Instructions:
1. Preheat oven to 375 F. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
2. Stir in milk, egg, butter and lemon peel.
3. Stir in morsels and blueberries.
4. Spoon into prepared muffin cups, filling almost full. Sprinkle with crumble topping.
5. Bake for 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. While muffins are cooling down prepare white chocolate drizzle.
6. Place ½ cup of white of morsels in plastic bag. Microwave on chocolate melt cycle for 2.5 minutes.
7. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
Ingredients
- 2 cups – all-purpose flour
- ½ cup – granulated sugar
- ¼ cup – brown sugar
- 2 ½ tsp. – baking powder
- ½ tsp. – salt
- ¾ cup – milk
- 1 large – egg
- ¼ cup – melted butter
- 1 tbsp. – lemon zest
- 1 ½ cups – white chocolate morsels
- 1 ½ cups – frozen blueberries
- Crumble Topping
- ⅓ cup – granulated sugar
- ¼ cup – all-purpose flour
- ¼ tsp. – ground cinnamon
- 3 tbsp. – butter softened
- White Chocolate Drizzle:
- ½ cup – white chocolate morsels melted
Instructions
- Crumble Topping Instructions:
- Combine granulated sugar, flour, cinnamon and softened butter in small bowl. Mix it with a spoon until mixture resembles coarse crumbs. Set aside.
- Batter Instructions:
- Preheat oven to 375 F. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
- Stir in milk, egg, butter and lemon peel.
- Stir in morsels and blueberries.
- Spoon into prepared muffin cups, filling almost full. Sprinkle with crumble topping.
- Bake for 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. While muffins are cooling down prepare white chocolate drizzle.
- Place ½ cup of white of morsels in plastic bag. Microwave on chocolate melt cycle for 2.5 minutes.
- Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.
Kitchen items I used in making this recipe:
(If you need any of these items, please simply press on the picture to order)
Julia says
Delicious! I did not have white chocolate so I omitted that with the lemon zest, but they still turned out amazing. I added 2 cups of blueberries instead, and they turned out so soft and moist, just like I imagined a blueberry muffin should taste like. This is definitely a keeper!
valya'stasteofhome.com says
That's awesome! I'm glad that it turned out good for you and you like it. Thank you so much for the review and making this recipe Julia 🙂