Blueberry Muffin Bread With Pecan Crumble Topping Food

BLUEBERRY BREAD WITH CRUMB TOPPING

Steps:

• Preheat oven to 350 degrees F
• Start by making the crumb top. Melt butter and add the rest of the crumb topping ingredients to it. Mix well and set aside.
• Mix together dry ingredients (1 1/2 cup flour, baking powder and salt) into a small mixing bowl.
• In a large mixing bowl, add and mix together all the wet ingredients - sugar, eggs, Greek yogurt, vegetable oil, and lemon juice.
• Add dry ingredients into wet ingredients, stir to mix well.
• Add 1 tsp flour to blueberries and toss blueberries. Then gently fold blueberries into the bread mixture.
• Line a 9"x5" bread pan with parchment paper. If not using parchment paper, grease bread pan. Pour bread mixture into a bread pan.
• Evenly spread crumb topping on the top of the bread mixture. Gently press on crumb topping so that it sticks to bread after baking.
• Bake for about 60 minutes.
• Remove and cool for 10 minutes. Remove bread from bread pan, and cool for another 10 minutes. Slice and serve!

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12-count muffin pan and spray with baking spray. Set aside.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Place blueberries in a small bowl and sprinkle with 2 to 3 tablespoons of flour, stirring gently to coat. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl and a hand mixer), blend (on medium-high speed) sugar and butter for about 2 to 3 minutes or until fluffy. Add vanilla extract and Greek yogurt and blend until combined.
• Reduce speed and add eggs, one at a time, blending for about 30 seconds after each egg is added.
• Add reserved flour mixture, blending until just incorporated and there are no visible streaks of flour remaining.
• Using a spoon or spatula (not the paddle of your stand mixer), very gently stir in the blueberries so they don't break too much.
• Using a standard round ice cream scoop, divide the batter evenly among muffin liners. Top each with a few reserved blueberries (optional). Then, top with orange pecan crumble.
• Bake on middle rack for 18 to 20 minutes or until a wooden toothpick or cake tester inserted in the centre of the muffins comes out clean.
• Let muffins cool in the pan for about 10 minutes before removing and allowing to further cool on a cooling rack. Enjoy!
• In a bowl, stir together the oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, cut the butter into the oat mixture until there are crumbly, buttery bits.

BLUEBERRY PECAN CRUMBLE

Steps:

• Preheat the oven to 350 degrees F.
• For the topping: Put all topping ingredients in a bowl and rub together with your hands until mixture sticks together in small clumps.
• Pour the blueberries into a 9 by 13-inch baking dish. Squeeze the lemon juice over the berries, sprinkle the sugar and flour over them and toss until the berries are coated with sugar.
• Scatter the topping over the berries in an even layer. Bake until the topping is golden brown and the berry juice is bubbling up through the topping, about 45 to 50 minutes.

BLUEBERRY MUFFIN BREAD WITH PECAN CRUMBLE TOPPING

Steps:

• Heat the oven to 350° and coat a loaf pan with cooking spray. Next, make the coating: In a small bowl, stir together the brown and granulated sugars, a pinch of salt, the pecans, and the butter. Add the flour and stir until fully incorporated.
• In a large bowl, whisk together the flour, baking powder, sugars, salt, lemon zest, and blueberries. In another bowl, whisk together the milk, eggs, and vanilla. Add the butter, and whisk once more. Add the wet ingredients to the bowl the dry ingredients, and stir until just blended. Do not overmix.
• Pour the batter into the prepared loaf pan and spread evenly. Scatter on the crumble topping and gently press it in place. Bake the loaf until golden around the edges and the center is set, about 50 minutes. Let cool in the pan for 10 minutes before turning out onto a cooling rack.

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
• In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
• For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
• Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

CRUMB-TOPPED BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BLUEBERRY BREAD WITH CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
• Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
• For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
• Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.

BLUEBERRY BANANA MUFFINS WITH A PECAN CRUNCH

Steps:

• Preheat oven to 400 and spray 12 muffin cups with non-stick spray.
• Place the banana in a small mixing bowl and mash with a fork. You should have 1/2 cup mashed banana. Stir in the yogurt, egg and vanilla just until combined. Set aside.
• Place the muffin mix in a large mixing bowl and make a well in the center. Pour the yogurt mixture into the well and stir just until combined.
• Pour the blueberries that come with the muffin mix into a strainer, rinse under cold water and drain well. Fold them into the batter until just combined. The batter will still be a little bit lumpy.
• Spoon 1/3 cup batter into each prepared muffin cup, filling it 3/4 full. Set aside.
• To make the topping, place the pecans, brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly.
• With your hands, sprinkle a heaping teaspoon of the topping on each muffin. Place the pan in the oven.
• Bake the muffins until the pecan topping is deep golden and the muffins just spring back when lightly pressed with your finger, about 20 to 23 minutes.
• Cool on a wire rack for 5 minutes before removing from pans. Cool 15 minutes more before serving.

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line or butter muffin tin.
• To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar.
• In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
• Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
• Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
• Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
• Cool for 5 minutes before removing from the tin.

DELICIOUS BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 400 degrees F.
• Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
• Mix this with the flour mixture.
• Fold in the blueberries.
• Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
• Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

THE SWEETEST BLUEBERRY MUFFINS

Steps:

• Heat oven to 375°.
• Grease 18 regular-size muffin cups (or 12 large size muffins).
• In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.
• Add eggs one at a time, beating after each.
• Beat in vanilla, baking powder, lemon zest, and salt.
• With spoon, fold in half of flour then half of milk into batter; repeat.
• Fold in blueberries.
• Spoon into muffin cups and sprinkle topping onto each muffin.
• Bake 15 to 20 minutes, until golden brown and springy to touch.