Blueberry White Chocolate Chip Muffins

If these even remotely sound good to you, multiply that by 100, at least, and that is how delicious they taste. I can't stop eating them! I make mini muffins and sub gluten-free ingredients for my son. Then I freeze them on a cookie sheet. Then put them in a ziplock bag and keep them frozen for when he wants them. A few seconds in the microwave and breakfast is ready! It doesn't say what temperature to cook them at. I just did 350 and I did not put the blueberries or chocolate chips in the batter. I put them in individually to each muffin because I made mini ones and I figured it would be easier than trying to get an equal amount into each spot.

Blueberry White Chip Muffins presented by Homestead Lodging

2 c. flour 1/2 c. sugar 1/4 c. packed brown sugar 2 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. milk 1 large egg, lightly beaten 1/4 c. butter or margarine, melted 1/2 Tbsp. grated lemon peel 2 c. (12oz pkg) white chocolate chips, divided 1 1/2 c. fresh or frozen blueberries Streusel topping: combine 1/3 c. sugar, ¼ c. flour and ¼ tsp. ground cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs. Combine flour, 2 sugars, baking powder and salt in a large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 ½ cups white chips and blueberries. Spoon into 18 paper-lined muffin tins, filling almost full. Sprinkle with streusel topping. Bake for 22 to 25 min. Cool in pans for 5 minutes; remove to wire racks to cool slightly. Place remaining morsels in small, heavy duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm. From: www.verybestbaking.com