STREUSEL TOPPED BLUEBERRY MUFFINS
This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.
Provided by Heather Walker
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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!!
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g
BLUEBERRY MUFFINS
My mom used to bake blueberry muffins for breakfast, and they were one of my absolutely favorites. As all muffins should be, these are creamy, not dry, with a nice crumb.
Provided by Sebastien Rouxel
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Pre-heat oven to 325 F. In the bowl of a stand mixer, combine butter and sugar on low gear. Meanwhile, in a separate bowl, combine ¾ C flour, baking soda, powder and salt. Set aside. To the butter/sugar mixture add egg and vanilla. Add dry ingredients and continue mixing until just combined, then add the sour cream. In a small bowl, toss frozen blueberries with remaining ¼ cup flour and using a spatula, gently fold into batter. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
- Make the streusel by combining the flour, sugar, almond flour and salt in the bowl of a food processor, then add the diced, cold butter, mixing until it there aren't pieces of butter. Set aside. Using an ice cream scoop, distribute batter into a 12-cup standard muffin tin with liners. If the batter is sticking to the scoop, dip in water. Sprinkle a teaspoon of streusel mixture on each muffin. Bake 25 minutes until muffins are puffed and golden brown. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
- Check for "doneness" by sticking a knife into the center of a muffin. It should come out clean. When cool, finish with a sprinkle of powdered sugar.
ALMOND BLUEBERRY STREUSEL MUFFINS
Provided by Fisher Nuts
Categories Breakfast & Brunch,Sides,Nut Flour,Almonds
Yield 12 Servings
Number Of Ingredients 19
Steps:
- For Streusel -Combine all ingredients in bowl of stand mixer fitted with a paddle attachment. Mix until butter is fully incorporated and mixture is loose and crumbly. -Transfer to baking sheet and lightly break up any larger chunks. Refrigerate for 30 to 60 minutes before using. Transfer remaining streusel to airtight container and refrigerate up to two weeks.
- For Muffins -Preheat oven to 350°F. Line muffin pan with paper liners. -Combine Fisher® Chef's Naturals Almond Flour, baking soda, cinnamon, and sea salt in bowl and whisk together. Mix in eggs, coconut oil, maple syrup, non-dairy milk, vanilla extract, and vinegar and stir until smooth batter forms. Fold in ¾ cup blueberries.-Use ¼-cup measuring cup to pour batter into each cupcake liner. Gently place 1 to 3 blueberries on top of each muffin; sprinkle with half of streusel (reserve remaining half for another use*). *See recipe for Almond Streusel Mixed Berry Fruit Crumble -Bake until the top is golden and a toothpick comes out clean, 20 to 25 minutes. Cool in pan for 15 to 20 minutes.
LEMON-STREUSEL BLUEBERRY MUFFINS
My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.-Shirley Riley, Water Valley, Mississippi
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 262 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 234mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.
OATMEAL BLUEBERRY APPLESAUCE MUFFINS WITH WALNUT OAT STREUSEL
A deliciously healthy breakfast or snack, these oatmeal blueberry applesauce muffins are both moist and filling. They're made with applesauce, almond milk, whole wheat flour, and heart-healthy walnuts. Best of all, they're packed with juicy blueberries and topped with an incredible walnut-oat streusel.
Provided by Monique of AmbitiousKitchen.com
Categories Breakfast Healthy Muffins Snack
Time 25m
Number Of Ingredients 20
Steps:
- Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray.
- In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt; set aside.
- In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour mixture and stir until just combined. Don't overmix! The batter will be slightly lumpy, and that's okay! Gently fold in the walnuts and blueberries.
- To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.
- Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached.
Nutrition Facts : Calories 172 kcal, Carbohydrate 23.3 g, Protein 5 g, Fat 7.1 g, Fiber 3.3 g, Sugar 6.7 g, ServingSize 1 serving
BLUEBERRY MUFFINS WITH ALMOND STREUSEL
These muffins are loaded with essential vitamins, minerals and antioxidents, plus heart friendly monounsaturated fat from the almonds and canola oil. These freeze well up to a month. Microwave frozen muffins at High for 15 seconds. We like these especially since the recipe calls for whole wheat flour and oatmeal. Adaped from Cooking Light
Provided by Simply Chris
Categories Quick Breads
Time 30m
Yield 30 muffins, 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400.
- Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
- Make a well in center of mixture.
- Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
- Add yogurt mixture to flour mixture.
- Stir just until moist.
- Gently fold in blueberries.
- Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
- Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
- bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
- Cook in pans 10 minutes on a wire rack.
- remove from pans.
- Serve warm or at room temperature.
Nutrition Facts : Calories 226.8, Fat 5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 236.1, Carbohydrate 40.1, Fiber 2.6, Sugar 18.7, Protein 6.5
BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
- To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
- In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool in the tins for 10 minutes, then remove and cool on wire racks.
More about "blueberry muffins with almond streusel food"
BLUEBERRY POWER MUFFINS WITH ALMOND STREUSEL - MYRECIPES
From myrecipes.com
4/5 (36)Calories 244 per servingServings 15
- To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, granulated sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.
- To prepare streusel, combine 1/4 cup all-purpose flour, almonds, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.
BLUEBERRY MUFFINS WITH WHOLE WHEAT AND ALMONDS RECIPE ...
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5/5 (4)Total Time 1 hrCategory Breakfast, Dessert, Brunch, Make AheadCalories 322 per serving
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Estimated Reading Time 2 mins
BLUEBERRY-ALMOND STREUSEL MUFFINS - MIDWEST LIVING
From midwestliving.com
Total Time 53 minsCalories 205 per serving
- Lightly coat twelve 2-1/2-inch muffin cups with cooking spray or line with paper bake cups. Set aside.
- For topping: In a small bowl, stir together almonds, the 1/4 cup flour, the brown sugar and melted butter. Set aside.
- For muffins: In a large bowl, combine the 1-1/4 cups flour, the whole wheat flour, granulated sugar, baking powder, soda, and salt. Make a well in center of flour mixture. Set aside.
- In a food processor or blender, combine ricotta cheese, milk, buttermilk, egg, canola oil, vanilla and almond extract. Cover; process or blend until smooth. Add ricotta mixture all at once to flour mixture. Stir just until moistened. Stir in blueberries. Spoon batter into prepared muffin cups, filling almost full. Sprinkle topping over muffin batter in cups.
BUCKWHEAT BLUEBERRY MUFFINS {GLUTEN ... - SUNKISSED KITCHEN
From sunkissedkitchen.com
5/5 (20)Total Time 27 minsCategory BreakfastCalories 150 per serving
- Combine all dry ingredients in a mixing bowl, and mix well. Then combine all wet ingredients (except blueberries) in a small bowl, and mix together well. Pour the wet ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.
- Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra blueberries.
BLUEBERRY-ALMOND STREUSEL MUFFINS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Calories 171 per servingServings 18
- Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.
- Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.
BLUEBERRY STREUSEL MUFFIN - DELICIOUSLY ORGANIC - RECIPES ...
From deliciouslyorganic.net
Reviews 35Estimated Reading Time 8 mins
- Preheat the oven to 350 degrees F and adjust the rack to the middle position. Combine the milk and lemon juice in a small bowl and set aside for 5 minutes.
- Place the almond flour, tapioca flour, coconut flour, baking powder, baking soda, sea salt and maple sugar in the bowl of a food processor. Process for about eight 1-second pulses to combine. Pour the flour mixture into a large mixing bowl. Pour the milk mixture, almond extract, eggs and melted butter into the flour mixture and whisk until combined and no lumps remain. Fold in the blueberries.
- Combine the maple sugar, unsalted butter, cinnamon and coconut flour in a small bowl until a thick paste. Using a large [cookie scoop|http://amzn.to/28Tc80S] or tablespoon, evenly spoon the muffin batter into a muffin tin lined with [baking cups|http://amzn.to/28KID0G]. Using your hands, place little bits of the butter topping on top of each muffin. Bake for 23-25 minutes until just turning golden brown on the top. Cool for 10 minutes. Serve.
BLUEBERRY ALMOND STREUSEL MUFFINS - SENSE & EDIBILITY
From senseandedibility.com
Ratings 13Category MorningsCuisine North AmericanTotal Time 32 mins
- In a mixing bowl, whisk together the all-purpose flour, baking powder, ground ginger, and salt together in a mixing bowl. Set this bowl aside.
- In a large mixing bowl (you can also do this in your stand mixer), use your electric hand mixer to blend together the butter and sugar on medium speed for 6 or 7 minutes, or until the mixture is pale yellow and fluffy.
- Top each muffin with a tablespoon of Streusel Topping with Slivered Almonds.Bake the muffins for 20-25 minutes, or until the surface bounces back when pressed with your fingertips.
BLUEBERRY MUFFINS WITH CINNAMON STREUSEL TOPPING - FED & FULL
From fedandfull.com
Category BreakfastTotal Time 40 minsEstimated Reading Time 3 mins
BLUEBERRY STREUSEL MUFFINS - WENDY POLISI
From wendypolisi.com
5/5 (1)Total Time 35 minsCategory BreakfastCalories 211 per serving
- Preheat oven to 400 degrees F., lightly grease the top of your muffin tin (to keep the edges of the muffin tops from sticking), and line the pan with muffin liners.
- Make the streusel first: in a bowl, combine the sorghum flour, rolled oats, brown sugar, and cinnamon. Using a couple forks or a pastry cutter, cut the cold butter into the dry ingredients until it forms small, even little pieces no bigger than peas. Add the sliced almonds and stir to combine, then set in the fridge to keep cool while making the batter.
- For the batter: add 1 cup of the rolled oats to your blender or food processor, and spin until finely ground. In a large bowl, combine the freshly-ground oat flour, the last ½ cup rolled oats, the quinoa flakes, sorghum flour, baking powder, xanthan gum, salt, and sugar. In a separate bowl whisk together the eggs, almond milk, yogurt, and extracts.
- Pour the wet ingredients over the dry and stir to combine. Add the melted coconut oil, and mix well.
BLUEBERRY BANANA MUFFINS WITH ALMOND STREUSEL TOPPING
From kimscravings.com
Cuisine AmericanTotal Time 37 minsCategory Breakfast, BrunchCalories 202 per serving
- Preheat oven to 350 degrees F. Line muffin pans with paper liners or coat with cooking spray. Set aside.
- In a large bowl, whisk together flour, baking powder and salt. Make a well in the center and add whisked eggs, honey, coconut oil, almond (or vanilla) extract and mashed bananas. Stir gradually until flour has almost disappeared. Gently fold in blueberries. Fill 12 muffin cups evenly and close to full.
- In a small bowl, stir to combine almond flour, coconut oil and almonds. Sprinkle the almond streusel evenly over the tops of the muffins and press down lightly.
- Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out almost clean, 20-25 minutes. Transfer to a wire rack and let cool in the pan for 15 minutes, then turn out onto the rack. Serve warm or at room temperature. Enjoy!
ONE-BOWL BLUEBERRY ALMOND MUFFINS - NOURISH AND FETE
From nourish-and-fete.com
5/5 (5)Total Time 30 minsCategory BreakfastCalories 197 per serving
- Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 10 regular-sized muffins.)
- To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds, and salt, and stir with a fork to combine into a crumbly streusel. Set aside.
- Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 seconds, until the mixture is thick and slightly frothy.
BLUEBERRY ALMOND STREUSEL CRUMB MUFFINS (VEGAN+GF ...
From sincerelytori.com
Estimated Reading Time 3 minsTotal Time 45 mins
- Preheat oven to 350 degrees F (180 C) and line a 12-count muffin tin with paper liners or grease well with oil and flour.
- In the bowl of a stand mixer, combine ingredients for streusel (except almonds) and beat together until it comes together into a dough. Fold in the slivered almonds and scrape into a separate bowl and set aside.
- Beat the oil and sugar until smooth. then add the lemon juice and coconut milk and mix until well combined. Add the almond extract, vanilla, salt, and baking powder. Mix in flour until there are no lumps. Fold in berries and slivered almonds, then divide batter into prepared pan. Now crumble the streusel topping over the muffin batter.
- Bake for 35 - 45 minutes, depending on your oven, until toothpick comes out clean. Remove from oven and allow to cool.
BLUEBERRY LOAF CAKE WITH ALMOND STREUSEL - A BEAUTIFUL PLATE
From abeautifulplate.com
Reviews 28Category Quick Breads And MuffinsCuisine AmericanTotal Time 1 hr 20 mins
- Add the butter, chopped into 1/4″ pieces, and toss to coat. Using fingertips, break the butter into very small pieces, incorporating it evenly among the dry ingredients. If butter gets too soft, place in freezer for several minutes before continuing.
- Make Cake: Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 inch loaf pan and set aside.
VEGAN BLUEBERRY MUFFINS WITH STREUSEL - VEGAN RICHA
From veganricha.com
5/5 (17)Total Time 35 minsCategory Breakfast, DessertCalories 194 per serving
- Line a muffin pan. Preheat the oven to 400 deg F (204 deg C). In a bowl, mix in the wet ingredients until the sugar is fully combined. In another bowl, whisk 1 3/4 cup flour, baking powder, baking soda and salt. Add spices of choice if you like. See GF option in Notes below. (Optional: Add 2 tbsp almond flour to the dry for additional texture).
- Fold the dry into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter (you might not need any depending on the flours used).
- Add lime zest. Add 1 tbsp flour to the blueberries and toss lightly then add to the batter. Drop spoonfuls of the batter into the lined muffin pan, not more than 2/3 full.
- Make the streusel: Mix the flour and sugar in a bowl. Add the vegan butter/ oil and mix in to make fat crumbs
ALMOND STREUSEL BLUEBERRY MUFFINS - CHEF SHAMY
From chefshamy.com
Servings 18Estimated Reading Time 2 minsCategory Snacks, Dessert, Breakfast, BrunchTotal Time 35 mins
- In a large mixing bowl, whisk together, flour, sugar, baking powder, baking soda, and salt. In a separate mixing bowl, mix together eggs, sour cream, and buttermilk until completely combined. Gently fold in melted European Style Butter and almond extract.
BLUEBERRY MUFFINS | BEST MUFFIN RECIPES | FOOD & WINE
From foodandwine.com
5/5 Category Breakfast + Brunch
- Preheat the oven to 375 degrees. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray. (We love this OXO non-stick pan)
- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
- In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
- Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
BOUCHON BAKERY BLUEBERRY MUFFINS WITH STREUSEL TOPPING ...
From mission-food.com
5/5 (1)Total Time 9 hrsCategory Breakfast, Brunch, DessertCalories 208 per serving
- For the batter: Toss blueberries with 1 tablespoon (10 grams) all-purpose flour in a small bowl, and place in the freezer.
- Place remaining ½ cup plus 2 tablespoons all-purpose flour (86 grams) in a medium bowl. Sift in the cake flour, baking powder, and baking soda. Add salt and whisk together.
- Place butter in a stand mixer fitted with the paddle attachment, turn to medium-low speed, and cream the butter, until it’s the consistency of mayonnaise.
- Add sugar and mix on medium-low speed for about 1 minute until the mixture is fluffy. Scrape down the sides and bottom of the bowl. Add molasses and honey and mix on low speed for about 1 minute to incorporate.
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