Lemony White Chocolate Blueberry Streusel Muffins

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Lemony White Chocolate Blueberry Streusel Muffins





Lemony White Chocolate Blueberry Streusel Muffins



Streusel-

3/4 cup flour

1/2 cup sugar

3 tablespoons brown sugar, packed

1/4 teaspoon salt

1/2 cup oats

1/2 cup (1 stick) unsalted butter, cold and sliced thin

Muffins-

1 cup buttermilk mixed with 2 tablespoons lemon juice

1 cup oats

1/2 cup unsalted butter, melted

1/2 cup packed dark brown sugar

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons lemon zest

1 egg

1 cup good quality white chocolate chips

1 1/2 cups fresh blueberries


Preheat oven to 350. Grease 15 muffins cups or line with foil or paper liners.


Make your streusel- In a medium bowl, combine the dry ingredients. Cut in the butter with a pastry blender until you have pieces that are about pea sized. Set aside


In a small bowl, combine the buttermilk mixture and the oats. Let sit for about ten minutes to soften the oats.


In another small bowl whisk together the flour, baking powder, baking soda and salt.


In a large bowl  stir together the melted butter, brown sugar and lemon zest. Dump the oats mixture into that and stir well. Pour all of the flour mixture in at once and stir JUST until combined.


Gently fold in the blueberries and white chocolate chips.


Divide the batter evenly between the prepared muffin cups, filling each cup to near the top. Top each with a heaping tablespoon or so of streusel and gently press down (you’ll have streusel left over. Just put it in a tightly covered container or ziploc bag and freeze it for another time)

Bake at 350 degrees for 15 to 20 minutes, or until the muffins are golden brown on top and a wooden pick inserted in the center comes out clean.

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Gently remove from the muffin cups and let cool on a rack.