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.
Next, in a large mixing bowl, combine the flour, sugar, baking powder, and salt with a blending whisk.
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.
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.
Next, in a small bowl, combine the sugar, flour, butter, and cinnamon with a fork. Sprinkle this crumb coating over each of the muffins.
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.
Next, pour the heavy cream into a saucepan over medium heat, and heat it up until right before it begins to boil.
Remove the saucepan from the heat, and immediately mix in the white chocolate chips until the ganache mixture is consistent and creamy.
Let the ganache cool until the consistency is thick. Then, use a spoon or squeeze bottle to drizzle the ganache over the baked muffins.
Finally, once the ganache is dry, garnish these blueberry muffins with fresh blueberries and enjoy!
Notes
Storing Blueberry MuffinsTo store blueberry muffins: first, transfer them to an airtight container lined with paper towels. Cover the muffins with another paper towel or two and seal the lid. The paper towels will work to absorb any moisture put off from the muffins. Store the muffins at room temperature for up to 2 days. Always label the date on the outside of the container to keep up with freshness.