Pumpkin Blueberry Streusel Muffins Food

BLUEBERRY PUMPKIN MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
• Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
• Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

PUMPKIN STREUSEL MUFFIN

Steps:

• For the streusel topping: Combine the pecans, brown sugar, flour, pepitas, butter and salt. Squeeze into small clumps on a baking sheet and refrigerate until the streusel is chilled and firm, about 30 minutes.
• For the muffins: Preheat the oven to 350 degrees F. Lightly grease the top of the muffin tray to keep the muffins from sticking. Line a 12-cup muffin tin with your favorite liners.
• Combine the all-purpose flour, brown sugar, whole wheat flour, baking powder, ginger, salt, allspice, baking soda and clove in a large bowl.
• Whisk together the pumpkin puree, buttermilk, eggs and butter in a separate small bowl.
• Fold the wet ingredients into the dry until just combined (don't fret if the batter has lumps this means your batter isn't over-mixed).
• Fill each muffin liner 3/4 of the way full. Evenly divide the streusel among the muffins, mounding in the center.
• Bake until the topping is golden and crunchy and a toothpick inserted in the muffins comes out clean, rotating the trays about halfway through, 25 to 28 minutes. Let rest in the hot muffin pan 3 minutes then transfer to a cooling rack.

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!!

PUMPKIN MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
• Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
• Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
• Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

STREUSEL PUMPKIN MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Beat in the pumpkin, buttermilk, eggs, molasses and orange zest. In a second bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt; gradually add to pumpkin mixture just until blended. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine flour and brown sugar; cut in butter until mixture is crumbly. Sprinkle over batter. Bake until a toothpick inserted in the muffin comes out clean, 20-25 minutes. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

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.

PUMPKIN-BLUEBERRY STREUSEL MUFFINS

Steps:

• Combine in bowl.
• Cut in 2 tbsps butter or margarine until mixture is crumbly.
• Heat oven to 350.
• Line muffin pans with liners or grease.
• Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
• Comine pumpkin, eggs and oil in medium bowl; stir well.
• Stir into flour mixture just until moistened.
• Fold in blueberries.
• Spoon batter into prepared muffin cups.
• Fill cups 3/4 full.
• Sprinkle with Streusel topping.
• Bake for 28 to 30 minutes or until wooden pick comes out clean.
• Cool slightly on wire racks.
• Serve warm.

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 STREUSEL MUFFINS

Steps:

• In a bowl cream sugar and butter.
• Add egg and milk.
• In a bowl, add flour, baking powder and salt.
• Add to cream mixture.
• Stir in vanilla.
• Fold in blueberries.
• Fill muffin cups 2/3 full.
• FOR STREUSEL: Add sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle over muffins.
• Bake at 375 for 25-30 minutes.

PUMPKIN STREUSEL MUFFINS

Steps:

• In a large bowl, cream together the margarine and the sugars.
• Add the next 5 ingredients; stir to mix well.
• Mix together the dry ingredients; gradually add the dry ingredients to the creamed mixture and stir just until combined.
• Fill greased or paper line muffin cups two-thirds full with batter.
• For streusel topping: mix together the flour and brown sugar; cut in the margarine with a pastry blender until resembles coarse meal.
• Sprinkle evenly over each cupcake batter.
• Bake at 375 degrees for 20-25 minutes or until tests done.
• Cool in pan for 5 minutes, then remove to a wire rack.

BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
• Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

BLUEBERRY-STREUSEL MUFFINS

Steps:

• PULSE almonds 2 or 3 times in a blender or food processor until chopped.
• Add brown sugar and 1 tablespoon flour; process 5 seconds.
• Add butter; pulse 5 or 6 times or until mixture is crumbly.
• Stir in oats; set aside.
• COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
• WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
• TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
• Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
• BAKE at 400° for 15 to 20 minutes or until golden brown.
• Remove immediately from pans, and cool on wire racks.