BLUEBERRY WHITE CHOCOLATE MUFFINS

BLUEBERRY WHITE CHOCOLATE MUFFINS

INGREDIENTS:

2 1/4 cups all-purpose unbleached flour, divided
1/2 cup plus 1/3 cup Wholesome Organic Fair Trade Cane Sugar, divided
1/4 cup Wholesome Organic Fair Trade Light Brown Sugar
2 1/2 tsp baking powder
1/2 tsp sea salt
3/4 cup organic milk
1 large cage-free organic egg, lightly beaten
1/4 cup butter, melted
1/2 tsp grated lemon peel
2 cups (12 oz package) white chocolate morsels, divided use
1 1/2 cups fresh or frozen blueberries
1/4 ground cinnamon
3 tbsp butter

DIRECTIONS:

Step 1

Preheat the oven to 375°F. Grease or paper line 18 muffin cups.

Step 2

Combine 2 cups flour, 1/2 cup organic sugar, organic light 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 chocolate morsels and blueberries. Spoon into prepared muffin cups, filling almost full.

Step 3

Combine remaining all-purpose flour, remaining sugar and cinnamon in small bowl. Cut in 3 tbsp butter with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over muffin cups.

Step 4

Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes. Move to wire racks to cool slightly.

Step 5

Melt remaining chocolate in a bowl over barely simmering water and drizzle. 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.