Blueberry Muffins with White Chocolate Morsels and Lemon Zest

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.

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Blueberry Muffins with White Chocolate Morsels and Lemon Zest

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Breakfast, Dessert

Servings: 18 muffins

Author: Valya's Taste of Home

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

1. Crumble Topping Instructions:
2. Combine granulated sugar, flour, cinnamon and softened butter in small bowl. Mix it with a spoon until mixture resembles coarse crumbs. Set aside.
3. Batter Instructions:
4. Preheat oven to 375 F. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
5. Stir in milk, egg, butter and lemon peel.
6. Stir in morsels and blueberries.
7. Spoon into prepared muffin cups, filling almost full. Sprinkle with crumble topping.
8. 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.
9. Place ½ cup of white of morsels in plastic bag. Microwave on chocolate melt cycle for 2.5 minutes.
10. 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)