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Blueberry Strusel Muffins with a White Chocolaye Drizzle
Blueberry Strusel Muffins with a White Chocolaye Drizzle

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We hope you got benefit from reading it, now let’s go back to blueberry strusel muffins with a white chocolaye drizzle recipe. To cook blueberry strusel muffins with a white chocolaye drizzle you only need 22 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to prepare Blueberry Strusel Muffins with a White Chocolaye Drizzle:
  1. Use For Blueberry Muffins
  2. Get 2 cups all purpose flour
  3. Prepare 1 tablesppon baking soda
  4. Take 1/4 teaspoon salt
  5. You need 1/4 teaspoon ground cinnamon
  6. You need 1 large egg
  7. Prepare 1 cup granulated sugar
  8. You need 4 tablespoons unsalted butter, melted and cooled just to room temperature
  9. Prepare 1 teaspoon vanilla
  10. Use 1 1/4 cups sour cream
  11. You need 1 1/2 cups fresh blueberries
  12. Take For Strusel Topping
  13. Use 1 cup all purpose flour
  14. Use 3/4 cup light brown sugar, packed
  15. Use 2 tablespoons turbano sugar
  16. Provide 1/8 teaspoon salt
  17. Get 8 tablespoons cold unsalted butter, cut into pieces
  18. Get 1/2 teaspoon ground cinnamon
  19. Take For White Chocolate Glaze Drizzle
  20. Use 3 tablespoons heavy whipping cream
  21. You need 2 ounces white chocolate, chopped, not chips
  22. Get 1/2 teaspoon vanilla extract
Steps to make Blueberry Strusel Muffins with a White Chocolaye Drizzle:
  1. Make Strusel Topping
  2. You can pulse all strusel ingredients in a food processor just until they look like crumbs or alternatively mix in a bowl with a fork or pastry cutter. I used the food proceddor. Set aside
  3. Make Muffins
  4. Preheat oven to 375. Line 12 standard muffin cups or 9 jumbo muffin cups with paper liners. I used jumbo today
  5. In a large bowl whisk flour, baking soda, cinnamon an salt until blended
  6. In another bowl whisk sugar, egg and vanilla until combined
  7. Slowly whisk in the butter and mix until well combinrd
  8. Add sour cream and whisk until just smooth, don't overmix
  9. Add blueberries to flour mixture and stir gently to coat them. This helps them not to settle on bottom of muffins
  10. Slowly fold sour cream mixture into flour mixture sing a sparula. Batter will be thick, mix until just blended
  11. Spoon batter equally into pans.
  12. Sprinkle strusel evenly among tops of batter. Bake about 30 to 35 minutes for standard size muffins and 34 to 36 minutes for jumbo until they spring back when touched and a toothpick comes out with just a few moist crumbs but not any batter. Cool in pan 5 minutes then remove to racks to cool completely
  14. MAKE White Chocolate Drizzle
  15. Have white chocolate, chopped in a bowl. Heat cream until hot but not boiling and pour over chocolate, add vanilla. Let stand 1 minute then stir smooth.. Allow to cool to thicken, at room temperature about 25 mins or refrigerate, stirring often until thick enough to drizzle
  16. Drizzle white chocolate over mufins.

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