Blueberry Streusel Muffins With Yogurt Food

BLUEBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

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 YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY STREUSEL MUFFINS WITH YOGURT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
• Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
• Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

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.

BLUEBERRY YOGURT STREUSEL MUFFINS

Steps:

• Preheat oven to 400. Spray 12 muffin cups with non-stick spray.
• Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center.
• Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix.
• Stir the wet and dry ingredients together just until combined, about 20 strokes.
• Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy.
• Spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
• To prepare the streusel topping, place the 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 this topping on top of each muffin.
• Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
• Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.

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.

BLUEBERRY MUFFINS WITH ALMOND STREUSEL

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.