Description
Delight in these moist and flavorful Blueberry-White Chocolate Muffins, featuring a perfect balance of whole wheat and all-purpose flours, bursting with juicy blueberries and sweet white chocolate chips. Topped with a buttery cinnamon streusel, these muffins are an irresistible treat perfect for breakfast or snack time.
Ingredients
Muffins
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup nonfat milk
- 1 large egg, lightly beaten
- 2 tablespoons unsweetened applesauce
- 2 tablespoons canola oil
- 1 1/2 teaspoons lemon zest (from 1 lemon)
- 3/4 cup white chocolate chips
- 1 1/2 cups frozen (or fresh) blueberries
Streusel Topping
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 1/2 tablespoons butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line muffin pans with 18 paper liners, preferably foil liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, and salt until well combined.
- Add Wet Ingredients: To the dry mixture, add the nonfat milk, lightly beaten egg, canola oil, unsweetened applesauce, and lemon zest. Stir gently until just combined to avoid tough muffins.
- Incorporate White Chocolate Chips and Blueberries: Fold in the white chocolate chips and then the blueberries, stirring briefly after each addition to distribute evenly.
- Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling each about three-quarters full to allow space for rising.
- Make Streusel Topping: In a small bowl, mix together the granulated sugar, all-purpose flour, and ground cinnamon. Cut in the butter with your fingers until the mixture resembles crumbly wet sand.
- Top the Muffins: Sprinkle approximately half a tablespoon of the streusel topping evenly over each muffin before baking.
- Bake: Place the muffin pans in the oven and bake for 18 to 22 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean. Avoid over-baking to keep muffins moist.
- Cool: Allow muffins to cool in the pan for about 5 minutes until they set enough to handle. Then transfer to wire racks to cool completely before serving.
Notes
- Use foil liners for easier muffin removal and to minimize sticking.
- Do not over-mix the batter to prevent tough muffins.
- If using frozen blueberries, do not thaw before mixing to avoid color bleeding.
- Storage: Muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for up to 1 month.
- For a lighter variation, you can reduce the white chocolate chips or substitute with dark chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
