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Blueberry White Chocolate Muffins

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“This is a great quick bread that I found online sometime ago and is requested often by my family. I have made this as muffins, mini loaves, in a bundt cake pan, etc and it is a very forgiving recipe. I've not used other berries, but I'm sure it would taste great.”
18 muffins

Ingredients Nutrition


  1. Preheat oven to 375º F.
  2. Paper line 18 muffin cups.
  3. Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
  4. Stir in milk, egg, butter and lemon peel.
  5. Stir in 1 ½ cups morsels and blueberries.
  6. Spoon into prepared muffin cups, filling almost full.
  7. Sprinkle with Streusel Topping (directions below).
  8. Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
  9. Cool in pans for 5 minutes; remove to wire racks to cool slightly.
  10. Place remaining morsels in small, heavy-duty plastic bag.
  11. Microwave on MEDIUM-HIGH power for 30 seconds; knead.
  12. Microwave at additional 10- to 20-second intervals, kneading until smooth.
  13. Cut tiny corner from bag; squeeze to drizzle over muffins.
  14. Serve warm.
  15. For Streusel topping:
  16. Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
  17. Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
  18. If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.

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