Blissful Blueberry Streusel Topped Muffins Food

BLUEBERRY STREUSEL MUFFINS

Steps:

• Combine 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/4 tsp salt, and 3/4 cups sugar in a large bowl; stir well. Make a well in the center of the flour mixture.
• Combine the buttermilk, 1/2 cup melted butter, eggs, and vanilla, beating well with a wire whisk. Add to the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
• Combine 1/4 cup sugar, 3 tbsp flour, cinnamon, and 1/4 tsp salt. Cut in 1 tbsp butter with a pastry blender until the mixture resembles coarse meal. Sprinkle mixture evenly over the batter.
• Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack.

ORANGE STREUSEL-TOPPED MUFFINS

Steps:

• Combine flour, baking powder, baking soda, salt, sugar and grated orange peel. Stir in orange juice, melted butter, eggs and chopped nuts.
• Pour into 12 muffin cups.
• Blend 1 tablespoon melted butter, brown sugar, cinnamon and sprinkle on top of each muffin.
• Bake in a preheated 350F oven for 20 - 25 minutes.

STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS

Steps:

• Streusel topping:.
• Combine ingredients well. Mixture will be crumbly. Set aside.
• Muffins:.
• Preheat oven to 400°F.
• Line 12 large muffin cups with paper liners or treat tin with cooking spray.
• In large bowl combine egg, buttermilk, sugar, butter and vanilla.
• Add remaining ingredients and stir just until combined. Do not overmix.
• Spoon batter into prepared muffin tin.
• Sprinkle with streusel topping.
• Bake in preheated oven for 20 -25 minutes or until toothpick inserted comes out clean.

STREUSEL TOPPED BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
• In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
• Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

BLUEBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven 400°F.
• Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
• Fold in blueberries (if using frozen DO NOT THAW). Spoon batter into greased muffin cups.
• For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin.
• Bake til golden brown. Bake at 400 F for 20 -30 minutes.

BLUEBERRY MUFFINS WITH STREUSEL TOPPING RECIPE

Steps:

• For the topping: In a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. Add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. Set aside.
• Preheat over to 350 degrees.
• Place paper baking liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda and salt.
• With electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes.
• At low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. Add 1/3 of the dry ingredients at a time and beat until just combined. Carefully fold in blueberries into batter.
• Scoop batter into muffin pans filling each cup to the top. Sprinkle topping evenly over batter. Be generous.
• Bake 30-35 minutes until cake tester comes out clean.

BLUEBERRY STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
• In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.