Blueberry White Chocolate Muffins

SERVINGS 12

INGREDIENTS
Muffins
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

Streusel Topping
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

1 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.

2 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.

3 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.

4 In food processor, process streusel topping ingredients with on/off
pulses until combined. Sprinkle evenly over batter in cups.

5 Bake 20 to 24 minutes or until toothpick inserted in centers come out
clean. Cool about 5 minutes before serving. Store in airtight container.

Expert Tips
Don't be afraid to fill the muffin cups up high – it creates
that overhang that makes them fabulous (and like the ones they sell at
the store)!

It will seem like too much topping for these muffins. It's not --
just pile it on!