Blueberry-White Chocolate Streusel Muffins

Ingredients

• 2 cups flour all-purpose
• 0.3 cup granulated sugar 
• 1 tablespoon double-acting baking powder 
• 1 teaspoon salt 
• 1  eggs 
• 1 cup milk low-fat
• 0.5 cup butter unsalted melted
• 1 teaspoon vanilla 
• 1 cup blueberries wild frozen
• 0.5 cup chocolate chips white
• 2 tablespoons butter salted cold cut into 8 pieces
• 0.3 cup brown sugar light packed
• 2 tablespoons flour all-purpose
• 0.5 teaspoon ground cinnamon 

Equipment

• food processor
• bowl
• oven
• blender
• hand mixer
• toothpicks
• muffin liners

Directions

1. Heat oven to 400°F.
2. 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.
3. 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.
4. On low speed, gradually beat in flour mixture just until incorporated.
5. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
6. In food processor, process streusel topping ingredients with on/off pulses until combined.
7. Sprinkle evenly over batter in cups.
8. Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.