Delicious Blueberry Muffins With Crumb Topping Food

TO DIE FOR BLUEBERRY MUFFINS

To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

DELICIOUS BLUEBERRY MUFFINS WITH CRUMB TOPPING

Delicious Blueberry Muffins With Crumb Topping image

These are a delicious twist on the standard blueberry muffin. Yummy!! This recipe was sent to me from my friend Shanna who is baking muffins like crazy in her last trimeseter of pregnancy :)

Provided by Dine Dish

Categories Quick Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

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.

Nutrition Facts : Calories 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3

DELICIOUS BLUEBERRY MUFFINS

Delicious Blueberry Muffins image

Make and share this Delicious Blueberry Muffins recipe from Food.com.

Provided by -------

Categories Berries

Time 40m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup milk
1 egg, lightly beaten
1/4 cup melted butter
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

Sift first 4 ingredients twice.
Add mil & beaten egg to melted butter.
Combine with dry ingredients, mixing just enough to moisten.
Lightly fold in blueberries & fill well greased muffin tins no more than 2/3 full.
Bake at 400F about 20 minutes or until lightly brown.

Nutrition Facts : Calories 337.2, Fat 10.5, SaturatedFat 6.1, Cholesterol 61.3, Sodium 462.5, Carbohydrate 54.5, Fiber 1.7, Sugar 19.2, Protein 7

STREUSEL TOPPED BLUEBERRY MUFFINS

Streusel Topped Blueberry Muffins image

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

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

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

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