Blueberry Muffins with White Ganache

🧂 Ingredients

• 1 ½ Cups Flour
• ¾ Cup White Sugar
• ½ tsp Salt
• 2 tsp Baking Powder
• ⅓ Cup Vegetable Oil
• 1 Egg
• ⅓ Cup Milk
• 1 Cup Blueberries
• ½ Cup White Sugar
• ⅓ Cup Flour
• ¼ Cup Butter
• 1 ½ tsp Ground Cinnamon
• ½ Cup Heavy Whipping Cream
• 1 Cup White Chocolate Chips
• 1 Cup Fresh Blueberries

Instructions

• 1 First, preheat the oven to 400°F and measure out the muffin ingredients. Then,
  line a 12-cup muffin pan with muffin liners, and spray the liners with cooking
  oil.
• 2 Next, in a large mixing bowl, combine the flour, sugar, baking powder, and salt
  with a blending whisk.
• 3 In a separate mixing bowl, mix the oil, egg, and milk together. Then, ⅓ at a
  time, mix the dry ingredients into the wet ingredients until all ingredients are
  completely combined.
• 4 Then, gently fold the blueberries into the batter. Use a dough scooper to pour
  the batter into the lined muffin pan, filling each cup only ¾ full.
  
  I like to use a dough measuring scoop to make sure each muffin cup gets the same
  amount of batter so the baked muffins all come out in the same size.
• 5 Next, in a small bowl, combine the sugar, flour, butter, and cinnamon with a
  fork. Sprinkle this crumb coating over each of the muffins.
• 6 Bake the blueberry muffins for 18-20 minutes or until a toothpick inserted in
  the middle comes out clean. Let the muffins cool for about 5 minutes in the pan,
  then transfer them to a cooling rack to cool completely before topping.
• 7 Next, pour the heavy cream into a saucepan over medium heat, and heat it up
  until right before it begins to boil.
• 8 Remove the saucepan from the heat, and immediately mix in the white chocolate
  chips until the ganache mixture is consistent and creamy.
• 9 Let the ganache cool until the consistency is thick. Then, use a spoon or
  squeeze bottle to drizzle the ganache over the baked muffins.
• 10 Finally, once the ganache is dry, garnish these blueberry muffins with fresh
  blueberries and enjoy!

Nutrition Info