These muffins are a delightful twist on the classic blueberry muffin, featuring a crumbly streusel topping and a luscious white chocolate drizzle.
Preheat your oven to 375°F and grease a muffin pan.
Ensure the oven is fully preheated for even baking.
In a small bowl, combine the granulated sugar, flour, and cinnamon for the streusel topping.
Mix thoroughly to evenly distribute the cinnamon.
Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
Use cold butter to achieve a crumbly texture.
In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, and salt for the muffin batter.
Whisk the dry ingredients to remove any lumps.
Stir in the milk, egg, melted butter, and lemon zest until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the white chocolate chips and blueberries.
Coat the blueberries in a bit of flour to prevent sinking.
Spoon the batter into the prepared muffin pan, filling each cup almost to the top.
Use an ice cream scoop for even portions.
Sprinkle the streusel topping evenly over the batter.
Press the streusel lightly to help it adhere.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Allowing the muffins to cool slightly helps them set.
Melt the remaining white chocolate chips and drizzle over the cooled muffins.
Use a piping bag or spoon for a neat drizzle.
Serve the muffins warm or at room temperature and enjoy.
Pair with coffee or tea for a delightful treat.
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