Blueberry White Chocolate Chip Pecan Muffins Recipes

WHITE CHOCOLATE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350.
• Beat the sugar, softened butter, milk, egg, lemon zest, and vanilla.
• Sift together the flour, baking powder, and salt. Stir gently with previous mixture until combined. Batter should be pretty thick, but still soft and scoopable. If it's too thick, add a little more milk.
• Add white chocolate and blueberries and stir gently so you don't break the blueberries.
• Scoop into greased muffin tin and bake for 13-15 minutes.

CHOCOLATE CHIP AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

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Steps:

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

CHOCOLATE CHIP PECAN MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin.
• Combine 1 cup all-purpose flour, whole wheat flour, white sugar, brown sugar, pudding mix, baking powder, and salt in a large bowl. Beat milk, oil, and egg together in a separate bowl. Stir into flour mixture until combined.
• Coat chocolate chips with 1 tablespoon flour and fold into the batter. Fold in pecans. Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool in the tin briefly before removing to a wire rack to cool completely.

BLUEBERRY-WHITE CHOCOLATE STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
• In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
• On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
• In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
• Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.

BLUEBERRY WHITE CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375º F.
• Paper line 18 muffin cups.
• Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
• Stir in milk, egg, butter and lemon peel.
• Stir in 1 ½ cups morsels and blueberries.
• Spoon into prepared muffin cups, filling almost full.
• Sprinkle with Streusel Topping (directions below).
• 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.
• Place remaining morsels in small, heavy-duty plastic bag.
• Microwave on MEDIUM-HIGH power for 30 seconds; knead.
• Microwave at additional 10- to 20-second intervals, kneading until smooth.
• Cut tiny corner from bag; squeeze to drizzle over muffins.
• Serve warm.
• For Streusel topping:.
• Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
• Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
• If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

BLUEBERRY WHITE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Combine flour, sugars, baking powder and salt in a large bowl.
• Stir in milk, egg, butter and lemon zest.
• Stir in chips and blueberries.
• Spoon into lined muffin pans, filling 3/4 full. Sprinkle with streusel topping.
• Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
• For Streusel combine: 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter with pastry blender or knife until mixture resembles coarse crumbs.