Blueberry White-Morsels Biscotti

1 package blueberry muffin mix
1 can of blueberries (or equal amount of frozen blueberries)
3/4 c. all-purpose flour
1/2 c. butter, melted and cooled slightly
2 eggs, lightly beaten
2 c. white morsels, divided

     In a large bowl, combine muffin mix, flour, butter and eggs just until combined. Fold in 1 1/2 c. morsels and drained blueberries with floured hands. Shape half of the dough into a 12" log (dough may be sticky). Place on greased baking sheet; flatten slightly until about 2" wide. Repeat with remaining dough.
     Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Cool on baking sheets on wire rack for one hour.
     Cut each log diagonally into 3/4 inch slices with serrated knife. Place slices, cut side down, on ungreased baking sheets.
     Bake at 350 degrees for 10 minutes. Turn slices over and bake for 6-8 more minutes. Transfer to wire racks and let cool.
     Melt remaining morsels and drizzle over biscotti. Let stand until set and serve.