Recipe of Quick Blueberry Strusel Muffins with a White Chocolaye Drizzle

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, blueberry strusel muffins with a white chocolaye drizzle. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Blueberry Strusel Muffins with a White Chocolaye Drizzle is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Blueberry Strusel Muffins with a White Chocolaye Drizzle is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook blueberry strusel muffins with a white chocolaye drizzle using 22 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Blueberry Strusel Muffins with a White Chocolaye Drizzle:

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

Instructions 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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