Blueberry White Chip Muffins

Blueberry White Chip Muffins
12 min
22 min
18 muffins (1 1/2 dozen)
  • Breakfast or dessert? These blueberry muffins with white chocolate chips are the perfect treat anytime.

Key Ingredients

A bag of premier white morsels with a blue label and a chocolate cookie with white morsels.
Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Premier White Morsels

12 oz.


  • 2 1/4 cups all-purpose flour, divided
  • 1/2 cup plus 1/3 cup granulated sugar, divided
  • 1/4 cup packed brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup butter or margarine, melted
  • 1 1/2 teaspoons grated lemon peel
  • 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels, divided
  • 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.

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