Name: Blueberry White Chip Muffins
Prep time: 12 s
Cook time: 22 s
Total time: 39 s
Yield: 18
Ingredients: 2 1/4 cups all-purpose flourdivided; 1/2 cup plus 1/3 cup granulated sugardivided; 1/4 cup packed brown sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup milk; 1 large egglightly beaten; 1/4 cup butter or margarinemelted; 1 1/2 teaspoons grated lemon peel; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morselsdivided; 1 1/2 cups fresh or frozen blueberries; 1/4 teaspoon ground cinnamon; 3 tablespoons butter or margarine

Make It

Step 1

Preheat oven to 375° F. Paper-line 18 muffin cups.

Step 2

Combine 2 cups flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, 1/4 cup melted butter and lemon peel. Stir in 1 1/2 cups morsels and blueberries. Spoon into prepared muffin cups, filling almost full.

Step 3

Combine remaining 1/3 cup granulated sugar, remaining 1/4 cup flour and cinnamon in small bowl. Cut in 3 tablespoons butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle on top of batter in each muffin cup.

Step 4

Bake for 22 to 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.

Step 5

Place remaining 1/2 cup morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 30 seconds; knead. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.