Blueberry Strusel Muffins with a White Chocolaye Drizzle. Blueberry Streusel Muffins Recipe photo by Taste of Home. I agree with everyone. a waste of blueberries and way to thick. not enough sugar. I used a topping recipe with a box of muffin mix and they were much better. think I'll stick to them and just do the topping recipe I got to use on the store.

The white bloom is the blueberry's natural. These white chocolate blueberry muffins are loaded with sweet juicy blueberries and white chocolate chips. Perfect for a cozy Saturday morning. You can have Blueberry Strusel Muffins with a White Chocolaye Drizzle using 22 ingredients and 18 steps. Here is how you cook that.

Ingredients of Blueberry Strusel Muffins with a White Chocolaye Drizzle

You need of For Blueberry Muffins.
You need 2 cups of all purpose flour.
It's 1 of tablesppon baking soda.
You need 1/4 teaspoon of salt.
It's 1/4 teaspoon of ground cinnamon.
Prepare 1 of large egg.
It's 1 cup of granulated sugar.
It's 4 tablespoons of unsalted butter, melted and cooled just to room temperature.
It's 1 teaspoon of vanilla.
You need 1 1/4 cups of sour cream.
It's 1 1/2 cups of fresh blueberries.
You need of For Strusel Topping.
Prepare 1 cup of all purpose flour.
It's 3/4 cup of light brown sugar, packed.
Prepare 2 tablespoons of turbano sugar.
Prepare 1/8 teaspoon of salt.
It's 8 tablespoons of cold unsalted butter, cut into pieces.
Prepare 1/2 teaspoon of ground cinnamon.
Prepare of For White Chocolate Glaze Drizzle.
Prepare 3 tablespoons of heavy whipping cream.
Prepare 2 ounces of white chocolate, chopped, not chips.
Prepare 1/2 teaspoon of vanilla extract.

Add white chocolate and blueberries and stir gently so you don't break the blueberries. But anyways, before I left I baked blueberry streusel muffins. I had way too many blueberries in my fridge and felt like baking. This Blueberry Bell (my nickname) recipe was inspired by the muffins served at The Cottage.

Blueberry Strusel Muffins with a White Chocolaye Drizzle instructions

Make Strusel Topping.
You can pulse all strusel ingredients in a food processor just until they look like crumbs or alternatively mix in a bowl with a fork or pastry cutter. I used the food proceddor. Set aside.
Make Muffins.
Preheat oven to 375. Line 12 standard muffin cups or 9 jumbo muffin cups with paper liners. I used jumbo today.
In a large bowl whisk flour, baking soda, cinnamon an salt until blended.
In another bowl whisk sugar, egg and vanilla until combined.
Slowly whisk in the butter and mix until well combinrd.
Add sour cream and whisk until just smooth, don't overmix.
Add blueberries to flour mixture and stir gently to coat them. This helps them not to settle on bottom of muffins.
Slowly fold sour cream mixture into flour mixture sing a sparula. Batter will be thick, mix until just blended.
Spoon batter equally into pans..
Sprinkle strusel evenly among tops of batter. Bake about 30 to 35 minutes for standard size muffins and 34 to 36 minutes for jumbo until they spring back when touched and a toothpick comes out with just a few moist crumbs but not any batter. Cool in pan 5 minutes then remove to racks to cool completely.
.
MAKE White Chocolate Drizzle.
Have white chocolate, chopped in a bowl. Heat cream until hot but not boiling and pour over chocolate, add vanilla. Let stand 1 minute then stir smooth.. Allow to cool to thicken, at room temperature about 25 mins or refrigerate, stirring often until thick enough to drizzle.
Drizzle white chocolate over mufins..
.
.

I've added a streusel topping and lemon zest for even more flavor, and I've also upped the blueberry count packing each muffin. I used half blueberry's and half strawberries. Soft, tender and packed with oozing white chocolate and tart fresh cranberries. Finished off with a crunchy oat streusel, these are just perfect for an afternoon snack---or breakfast! Divide batter evenly among muffin cups.