If you’re planning to make blueberry muffins with a crumble topping and white chocolate drizzle, start by preheating your oven to 375 F. Meanwhile, gather your ingredients for the crumble/streusel topping, which includes granulated sugar, flour, cinnamon, and softened butter.

In a small bowl, combine these ingredients and mix them well using a spoon until you get a coarse crumb-like mixture. Once done, put it aside for later use.

Next, prepare the blueberry muffin batter by getting a large mixing bowl and combining flour, baking powder, and salt. Use a whisk or fork to mix these dry ingredients together.

In the bowl of a stand mixer beat egg and granulated sugar and brown sugar for a few minutes. Then add in the wet ingredients, buttermilk, melted butter, and grated lemon peel, and stir until combined.

Mix in the flour mixture prepared earlier.

Finally, Gently fold in the blueberries and white chocolate morsels until evenly distributed in the batter.

Line your muffin cups with cupcake liners. Use a spoon to fill each muffin cup with the prepared blueberry muffin batter, filling them almost to the brim. Then, sprinkle the top of each muffin with the prepared crumble topping, making sure that each gets an even layer.

Bake the muffins in the preheated oven for approximately 25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Once done, cool the muffins in the pans for around 5 minutes before removing them onto a wire rack to cool slightly.

As I mentioned above that this step is optional. While waiting for the muffins to cool down, prepare the white chocolate drizzle. Get ½ cup of white chocolate morsels and place them in a plastic bag. Microwave the bag on the chocolate melt cycle for 2 and a half minutes or until the chocolate is melted.

Cut a tiny corner off the bag and drizzle the melted white chocolate over the muffins. Serve warm and enjoy your homemade blueberry muffins with crumble topping and white chocolate drizzle!