Blueberry White Chip Muffins

Source: My Country Recipes

2 cups flour
1/2 cup sugar
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 large egg, lightly beaten
1/4 cup butter or margarine, melted
1/2 tablespoon grated lemon peel
1 cup Nestle Toll House Premier White Morsels
1 1/2 cups fresh or frozen blueberries (mix with 2 tablespoons of flour so they don't stick together)

Streusel topping:

(Combine 1/3 cup sugar, 1/4 cup flour and 1/4 teaspoon ground cinnamon in a small bowl. Mix

1 1/2 tablespoons of melted butter into the mixture until it forms crumbs.)

Preheat oven to 375 degrees F. Line 18 muffin tins with paper cups. Combine flour, sugar, brown sugar, baking powder and salt in large bowl. Stir in milk, egg, butter and lemon peel. Stir in 1 cup of white morsels and the blueberries. Spoon into prepared muffin cups, filling evenly. Sprinkle with streusel topping. Bake for 22-25 minutes or until done. Cool in pans for 5 minutes; remove to wire racks.