I keep buying berries this summer with the intention of making really amazing recipes...and instead we just end up eating them or letting them shrivel up and get past their prime. Last night, I had the brilliant idea to crank my oven up to 400 degrees on a hot, humid night, so that I could use the berries I'd just bought. But it was sooooooo worth it -- these muffins turned out beautifully and I wish I could stop eating them! They're just the right texture, so moist, with a crumbly top.
You will make these and you will love these. Your friends will love you. You will wish you had made more. Much more (then you will be thankful that you didn't because you won't be able to stop eating them!).
2 c. flour
1/4 c. brown sugar
1 Tbs. baking powder
1 pinch salt
1 c. milk or plain yogurt
1/2 c. butter, melted (slightly cooled)
3/4 c. blueberries
3/4 c. strawberries, cut into small pieces
1/2 c. white chocolate chips
2 Tbs cold butter, cut up
1/4 c. firmly packed brown sugar
2 Tbs flour
1/2 tsp. cinnamon
Heat oven to 400, grease or line 12 muffin cups.
In medium bowl, whisk together flour, 1/4 c. brown sugar, baking powder and salt. Set aside.
In a mixing bowl, beat egg until frothy and light yellow. Beat in milk. Stream in melted butter. Add vanilla.
Add flour mixture in 2 to 3 installments, stirring only until combined.
Fold in white chocolate chips.
Fold in berries until incorporated throughout the batter.
Divide among 12 muffin cups - they will be full, and that's okay!
For streusel, mix together 1/4 c. brown sugar, 2 Tbs flour and cinnamon. Cut in cold butter with fork until mixture becomes crumbly. Divide among muffins, pressing lightly.
Bake at 400 for about 20 minutes (you may want to put a tray on the rack underneath, to catch any drippings), until golden brown and toothpick comes out clean. Cool in pan about 5-10 minutes, remove to rack to cool completely.