Blueberry White Chocolate Muffins

GLUTEN FREE

INGREDIENTS

2 1/4 cups all-purpose unbleached flour, divided
1/2 cup plus 1/3 cup Wholesome! Organic Cane Sugar, divided
1/4 cup Wholesome! Organic 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


INSTRUCTIONS

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

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.

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.

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.

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.

TRY IT WITH

Wholesome Organic Fair Trade Light Brown Sugar

Wholesome Organic Fair Trade Cane Sugar


Many Wholesome products are qualified to use the following:

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