Since I’m not able to do near as much typing as I’d like and what I do needs to be geared toward my contracted newspapers and magazines-I found this recipe for a “blue” muffin that would be great for breakfast or dessert!

Plus, if you wanted to do it as the “Red, White and Blue” theme-you could divvy it up and use some strawberries or raspberries for the red and maybe just the white chips in some OR combine the various berries (as long as the total the amount of what is needed on the blueberries!) to create all 3 colors at once!

Blueberry White Chip Muffins

2 C. all purpose flour
1/2 C. granulated sugar
1/4 C. packed brown sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 C. milk
1 large egg, lightly beaten
1/4 C. butter or margarine, melted
1/2 Tbsp. grated lemon peel
1 pkg. 12 oz. white chocolate chips
1 1/2 C. fresh or frozen blueberries
recipe Streusel Topping, (see recipe below)

PREHEAT oven to 375. Paper line 18 muffin cups. COMBINE flour, granulated sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 1/2 C. morsels and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping. BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly. PLACE remaining morsels in small, heavy duty plastic bag. Microwave on MEDIUM HIGH (70%) power for 30 seconds; knead. Microwave at additional 10 to 20 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over muffins. Serve warm.

FOR STREUSEL TOPPING:
COMBINE 1/3 C. granulated sugar, 1/4 C. all purpose flour and 1/4 tsp. ground cinnamon in small bowl. Cut in 3 Tbsp. butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.  

For those who’d like it healthier-use egg whites or egg beaters in place of the whole egg, fat-free milk and even use a bit of Splenda instead of part of the white sugar.  

BE WARNED:  I personally don’t like to use Splenda in baking as it tends to make the final product a bit too tough for my own personal preferences!