2

cups

all-purpose flour

½

cup

white sugar

¼

cup

brown sugar; firmly packed

2 ½

tsp

baking powder

½

tsp

salt

¾

cup

milk

1

large

egg; lightly beaten

¼

cup

butter; melted

½

tsp

grated lemon peel

2

cups

white cooking chocolate; grated

1 ½

cups

fresh blueberries

For streusel topping:

1/3

cup

white sugar

¼

cup

all-purpose flour

¼

tsp

ground cinnamon

2¼

Tbs

butter

1

Preheat oven to 190°C. Paper line 18 muffin cups.

2

Combine flour, white sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 ½ cups grated white chocolate and blueberries. Spoon into prepared muffin cups, filling almost full. Sprinkle with Streusel Topping.

3

Bake for 22 to 25 minutes or until wooden pick inserted in centre comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool slightly.

4

Place remaining white chocolate 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:

1

Combine sugar, flour and cinnamon in small bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.