Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, blueberry strusel muffins with a white chocolaye drizzle. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Blueberry Strusel Muffins with a White Chocolaye Drizzle is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Blueberry Strusel Muffins with a White Chocolaye Drizzle is something which I have loved my whole life.

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

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

1. Get For Blueberry Muffins
2. Make ready 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. Take 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. Take 1 1/2 cups fresh blueberries
12. Get For Strusel Topping
13. Prepare 1 cup all purpose flour
14. Make ready 3/4 cup light brown sugar, packed
15. Make ready 2 tablespoons turbano sugar
16. Prepare 1/8 teaspoon salt
17. Make ready 8 tablespoons cold unsalted butter, cut into pieces
18. Prepare 1/2 teaspoon ground cinnamon
19. Take For White Chocolate Glaze Drizzle
20. Prepare 3 tablespoons heavy whipping cream
21. Take 2 ounces white chocolate, chopped, not chips
22. Take 1/2 teaspoon vanilla extract

Steps 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 completely1. MAKE White Chocolate Drizzle
13. 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
14. Drizzle white chocolate over mufins.1.

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