Recipe of Award-winning Blueberry Strusel Muffins with a White Chocolaye Drizzle

Blueberry Strusel Muffins with a White Chocolaye Drizzle.

You can cook Blueberry Strusel Muffins with a White Chocolaye Drizzle using 22 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Blueberry Strusel Muffins with a White Chocolaye Drizzle

1. Prepare of For Blueberry Muffins.
2. You need 2 cups of all purpose flour.
3. It's 1 of tablesppon baking soda.
4. It's 1/4 teaspoon of salt.
5. It's 1/4 teaspoon of ground cinnamon.
6. You need 1 of large egg.
7. It's 1 cup of granulated sugar.
8. You need 4 tablespoons of unsalted butter, melted and cooled just to room temperature.
9. You need 1 teaspoon of vanilla.
10. You need 1 1/4 cups of sour cream.
11. You need 1 1/2 cups of fresh blueberries.
12. It's of For Strusel Topping.
13. You need 1 cup of all purpose flour.
14. You need 3/4 cup of light brown sugar, packed.
15. It's 2 tablespoons of turbano sugar.
16. Prepare 1/8 teaspoon of salt.
17. You need 8 tablespoons of cold unsalted butter, cut into pieces.
18. Prepare 1/2 teaspoon of ground cinnamon.
19. It's of For White Chocolate Glaze Drizzle.
20. You need 3 tablespoons of heavy whipping cream.
21. Prepare 2 ounces of white chocolate, chopped, not chips.
22. It's 1/2 teaspoon of vanilla extract.

Blueberry Strusel Muffins with a White Chocolaye Drizzle instructions

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.
13. .
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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