Crumble Topped Berry Muffins Food

RHUBARB CRUMBLE MUFFINS

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a 12-hole muffin tin with paper muffin cases. Stir the sugar and rhubarb together and set aside while you make the crumble topping. Mix together the muscovado sugar with the flour, oats and cinnamon, then rub in the butter until clumpy with your fingertips.
• Stir the oil and egg, vanilla and buttermilk into the sugary rhubarb (don't worry if it's a little bit juicy). Now, add the flour, baking powder and bicarbonate of soda and stir well.
• Quickly spoon into the cases, then scatter each with a thick layer of the crumble mixture. Bake for 15-18 mins until golden and a cocktail stick poked into the centre of a muffin comes out clean. Cool on a wire rack.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). 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 add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in 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.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 380 degrees F.
• In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
• In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
• Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

THE BEST BLACKBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease a muffin tin or line with muffin liners.
• Add flour, sugar, salt and baking powder to a large bowl. Whisk to combine.
• Add oil to a 1 cup measuring cup. Add egg and enough milk (⅓ - ½ cup) to fill to 1-cup line. Add vanilla and almond extract (if using) and whisk to combine.
• Add to flour mixture and stir until just combined. Then fold in blackberries.
• To Make Streusel Topping: Mix together sugar, flour, butter, cinnamon and cardamom with a fork until coarse crumbs form. Sprinkle over muffins before baking.
• Divide batter evenly into muffin cups. Sprinkle with streusel topping.
• Bake for 20-25 minutes, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

BAKERY STYLE BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F.
• Line muffin cups with paper or foil liners or spray muffin tins with cooking spray.
• 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 mix until well blended. Beat in the milk and vanilla.
• Add the flour mixture to the egg mixture and stir until batter is smooth. Gently fold in the blueberries.
• Spoon the batter into the muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one and bake for 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry.
• Cool on a rack for 10 minutes before serving.
• TO MAKE THE CRUMB TOPPING
• In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.

BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.
• Start with the streusel crumb topping. In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe.
• For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.
• In another large bowl, whisk to combine the melted butter, egg, and buttermilk. It's fine if it looks curdled or lumpy.
• Add the wet ingredients to the dry, and stir just enough to bring the batter together. It will be thick and lumpy, and that's fine. Take care not to overstir, which can make your muffins tough.
• Dump in the blueberries, and fold them in gently, just enough to distribute them somewhat evenly. Take care not to stir too much, or your batter will turn purple.
• Use a large 3-Tbsp cookie scoop and scoop slightly overfilled portions evenly into the 12 lined muffin wells.
• Remove the crumb topping from the fridge and break up the crumbs with your fingertips, sprinkling the topping onto each of the muffin batter scoops.
• Bake for 28-30 minutes, until the crumbs are golden brown. To make sure they are done inside, I gently press my fingertip in the top center of the muffin. It should spring back to the touch.
• They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they've cooled for about 2 hours. Enjoy!

BLUEBERRY MUFFINS WITH CRUMBLE TOPPING

Steps:

• Preheat the oven to 400°F and prepare your muffin tin with cupcake liners;
• In a small bowl, whisk together the dry ingredients for the crumble then mix in the butter until a crumble and set aside;
• Into a large bowl, sift the flour, baking powder, and salt;
• In a medium bowl, mix together the eggs and granulate sugar until combined;
• Add the sour cream, vegetable oil, and vanilla to the egg mixture;
• Gently fold the wet ingredients into the flour mixture until just combined;
• In a small bowl, sprinkle 1 1/2 cups of the blueberries with just a little flour and toss to coat;
• Fold the berries into the batter;
• Fill the muffin tins until 2/3 full;
• Top the muffins with the remaining blueberries;
• Add the crumble to the top of the muffins;
• Reduce the heat of the oven to 375°F and bake the muffins for 18-20 minutes;
• Let the muffins cool for 5 minutes in the pan before cooling the remainder of the time on a wire rack;
• Serve immediately with butter or let cool and store for later.

STARBUCKS COPYCAT BLUEBERRY MUFFINS

Steps:

• If you're using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
• Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
• Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
• Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.

BANANA BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat Oven to 350℉

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 400 degrees F and line a muffin pan with muffin liners. Alternatively, you can grease the muffin cups if you are not using liners
• In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp salt, and 2 tsp baking powder until combined
• In a small bowl or glass measuring cup, whisk together 1/3 cup vegetable oil, 1 egg, and 1/3 cup milk until combined
• Using a rubber spatula, fold the oil mixture into the flour mixture until a few streaks of flour remain
• Fold in the 1 cup blueberries until just combined
• Make the crumb topping by mixing the ½ cup all-purpose flour, ½ cup granulated sugar, ¼ cup cubed butter, and 1 ½ tsp ground cinnamon. Use a fork to break up the cubes of butter
• Spoon the batter into the muffin tin, filling each one to the top
• Sprinkle the crumb topping generously over each muffin
• Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean

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.

VEGAN BERRY CRUMB MUFFINS

Steps:

• Preheat your oven to 400F (200C). Line 12 wells of a muffin pan with paper liners or lightly grease the pan.
• To make the crumb topping: in a small bowl, mix together all the crumb topping ingredients with a fork until crumbly. Set aside.
• To make the berry muffins: In a large bowl whisk together all the dry ingredients.
• In a medium bowl mix together the plant-based milk, light oil, lemon juice, and vanilla extract. Pour wet into dry and mix until just combined. Don't over mix, lumps are totally cool. Add in the berries and lightly fold them in.
• Divide the batter evenly among into the prepared muffin tin. Top each with a spoonful of the crumb topping mixture, dividing it evenly among all 12 muffins. Bake 18 to 25 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Let cool in the pan.

CRUMBLE-TOPPED BERRY MUFFINS

Steps:

• Preheat the oven to 170°C
• Put the topping ingredients in a bowl and rub them together until you have a crumbly mix. Set aside.
• Sieve the flours and baking powder into a mixing bowl. Add sugar and nutmeg. Mix.
• In a separate bowl, combine the wet ingredients: oil (or melted butter), egg, buttermilk and vanilla.
• Add the wet ingredients to the dry and mix gently to just combine. Add the berries and stir. Do not overmix!
• Divide the mixture between the muffin cases, then sprinkle on the crumble topping.
• Bake for 30-35 minutes, until the muffins are golden brown.

BLUEBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine melted butter, flour, sugar, salt, and vanilla extract. Spoon together until little crumbles form and place in the freezer.
• Combine melted butter, sugar, brown sugar, and vanilla extract. Whisk together until combined. Then add eggs, Greek yogurt, and buttermilk. Continue to whisk together until smooth.
• Add flour, baking powder, and kosher salt. Fold with a flat spatula or spoon. Add blueberries and continue to fold together until a smooth batter forms.
• Spray a 12-cup muffin pan with nonstick baking spray. Place baking cups in every other cup and fill to the top with batter. Sprinkle crumb topping on top. Bake for 21-23 minutes, until a toothpick comes out clean.

LEMON BLUES MUFFINS WITH CRUMBLE TOPPING

Steps:

• For the muffins: Preheat the oven to 325 degrees F. Line a muffin tin with paper liners.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Cream together until light and fluffy. Add the eggs, one at a time, scraping the sides and bottom of the bowl after each addition. Add the lemon extract and mix to incorporate.
• In a small bowl, combine the flour, baking powder, salt, lemon zest and nutmeg and whisk for 30 seconds to evenly distribute the leavening. With the mixer running on low speed, add half of the flour mixture to the butter mixture, then add the buttermilk and follow with the remaining flour mixture, mixing until just incorporated. Using a large rubber spatula, gently give the batter a few quick strokes to make sure there are no pockets of flour remaining. Fold in the blueberries. Fill each muffin cavity three-quarters full.
• For the crumble: In a large bowl, combine the flour, butter, granulated sugar, brown sugar and salt using a wooden spoon or your fingers. Keep working the mixture until the butter is absorbed and the mixture starts to clump.
• Sprinkle about 1 tablespoon of the crumble on top of each muffin. Bake until the muffins just spring back when gently poked, 15 to 20 minutes.