2 ¼ cups all-purpose unbleached flour, divided

½ cup plus 1/3 cup Billington’s Natural Milled Golden Cane Sugar, divided

¼ cup Billington’s Natural Light Brown Muscovado Sugar

2 ½ teaspoons baking powder

½ teaspoon sea salt

¾ cup organic milk

1 large, cage-free egg, lightly beaten

¼ cup (1/2 stick) butter or margarine, melted

½ teaspoon grated lemon peel

2 cups (12oz package) white chocolate morsels, divided, or chips

1 ½ cups fresh or frozen blueberries

¼ ground cinnamon

Preheat oven to 375 degrees F.  Grease or paper-line 18 muffin cups.

Combine 2 cups flour, ½ cup Milled Golden Cane Sugar, brown sugar, baking powder and salt in large bowl.  Stir in milk, egg, ¼ cup melted butter and lemon peel.  Stir in 1 ½ cups chocolate morsels and blueberries.  Spoon into prepared muffin cups, filling almost full.

Combine remaining all-purpose flour, remaining Milled Golden Cane Sugar and cinnamon in small bowl.  Cut in 3 tablespoons butter with pastry blender or two knives until mixture resembles coarse crumbs.  Sprinkle over muffin cups.

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.  Melt remaining chocolate in a bowl over barely simmering water and drizzle.

Microwave method for melting chocolate;  Place remaining morsels in small, heavy-duty plastic bag.  Microwave on medium-high 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.

Makes 1 ½ dozen muffins.