Crunchy Topped Blueberry White Chocolate Muffins

June 19, 2013Katie

Summer is here and blueberries will sure to be busting out all over!

I love the warm gooey tang of a blueberry in baked goods and nothing shows them off better than this recipe for Crunchy Topped Blueberry White Chocolate Chip Muffins. Warm bursting blueberries along with white chocolate chunks? It’s a winner I tell you.

The great thing about this muffin recipe is that you can switch out the blueberries for raspberries, or even chopped up strawberries or apples. It’s versatile, moist and has a crunchy wonderful topping!

These are a great treat for Sunday brunch, a girl’s breakfast, or just to take to work and watch people hug you with joy. Serve them with a tall cup of java, an icy glass of milk, or a chai latte for a special treat once in awhile. The tops are especially yummy with their crunchy sugary sprinkling. Muffin tops are the always the best art aren’t they?

Remember the “Muffin Top” episode of Seinfeld?

Elaine:

Here’s your problem. You’re making just the muffin tops. You’ve gotta make the *whole* muffin. Then you… Pop the top, toss the stump. Taste.

Remember Kramer driving all those “stumps” around on his tour bus? That was one of my favorite episodes ever.

Now, let’s make muffins!

The instructions are simple – mix the dry ingredients, combine the wet ingredients, add them together and fold in some blueberries and white chocolate pieces. Top them with a simple topping and that’s it. Let’s get baking!

First we’ll mix up all our dry ingredients. Into a medium-sized mixing bowl, add 1 1/2 cups of flour, 3/4 cup sugar, 1/2 teaspoon salt, and 2 teaspoons of baking powder. Take a whisk and stir them up well.

Next we need to do the same with our wet ingredients.

In a large mixing bowl add 1/3 cup vegetable oil, one teaspoon of vanilla and one egg. Also add in 1/3 cup of buttermilk. You can make your own buttermilk substitute by adding a tablespoon of lemon juice or vinegar to a one cup measuring cup and then filling it with milk and letting it stand for five minutes.You can just use milk if you like, but buttermilk has an acidity that reacts with the baking soda or powder and makes your muffins, cakes, etc lighter and fluffier and yummier, so give it a try!

Lightly mix it for about 20 seconds.

Then add about half of your dry ingredients mixture.

Mix 10 seconds then add your remaining dry ingredients. Mix again.

The mixture is relatively thick, and that’s okay! We need a thicker batter to hold up to the topping we’ll add later.

Now, add in one cup of white chocolate chips and one cup of blueberries.

And gently fold these in evenly.

Line your muffin tin with muffin liners (or you can spray them with baking spray).

Using an ice cream scoop, Scoop your batter evenly into 9 muffin liners. You could stretch them to a dozen and make them a bit smaller, but I like them good-sized.

Add them into your muffin liners.

Now we’ll make our crunchy topping.

In a medium bowl, add 2/3 cup brown sugar, 1/4 cup flour and 1 teaspoon of cinnamon. Give it a mix with the whisk.

Add in 2 tablespoons of softened butter. It’s important to have it soft so it will mix properly.

Now, using a fork, mash the butter into the dry mixture until it’s all worked in and there aren’t large lumps of butter.

Once it’s mixed, sprinkle a good tablespoon over each of your muffins.

Then pop them into a 350º oven for 20 minutes.

Remove them and don’t let them get too cool!

Because when you slice into them with a fork, you’ll see just how tender, moist they are and how the berries are bursting with their heated juciness while the white chocolate pieces are warm and gooey.