Ingredients
2
cups Gold Medal™ all-purpose flour
1/4
cup granulated sugar
1
tablespoon baking powder
1
teaspoon salt
1
egg
1
cup low-fat milk
1/2
cup unsalted butter, melted
1
teaspoon vanilla
1
cup frozen wild blueberries
1/2
cup white chocolate chips or white vanilla baking chips
2
tablespoons cold salted butter, cut into 8 pieces
1/4
cup packed light brown sugar
2
tablespoons Gold Medal™ all-purpose flour
1/2
teaspoon ground cinnamon
Preparation
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.
