Ingredients for Ultimate Blueberry Muffins
- 1 1/3 cups (160g) granulated sugar
- All Purpose Flour
- 1 teaspoon ground cinnamon
- 1/4 cup (57g) unsalted butter, melted
- 1/2 cup (100g) packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) milk
- 1 large egg
- Lemon, Rind Of
- 2 cups (240g) white chocolate chips
- Fresh Blueberries
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How to Make Ultimate Blueberry Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Make the streusel topping: In a small bowl, combine 1/3 cup (35g) granulated sugar, 1/4 cup (30g) all-purpose flour, and 1 teaspoon ground cinnamon. Cut in 3 tablespoons (42g) cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- Make the muffin batter: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 1 cup (200g) granulated sugar, 1/2 cup (100g) packed brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup (240ml) milk, 1 large egg, 1/4 cup (57g) melted unsalted butter, and 1 teaspoon lemon zest.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Fold in 1 1/2 cups (180g) white chocolate chips and 1 1/2 cups (150g) fresh or frozen blueberries.
- Fill the muffin cups almost to the top.
- Sprinkle each muffin generously with the streusel topping.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Drizzle melted white chocolate chips (optional) over cooled muffins for extra decadence.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
295g
Fat
102g
Carbs
37g
