THE BEST BLUEBERRY STREUSEL MUFFINS
Are you a blueberry muffin lover? The Best Blueberry Streusel Muffin Recipe contains whole grains, little refined sugar, and healthy fats. The irresistible streusel topping is made with wheat germ, oats and flax seed instead of butter and sugar. Enjoy your muffins without the guilt!
Provided by Bren
Categories Breakfast
Time 25m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Lightly pulse the oats in a food processor or blended until they are roughly chopped. This is optional, but makes the strudel more traditional in appearance. Combine all topping ingredients in small bowl and stir to combine.
- In medium bowl combine all batter ingredients except blueberries. Blend well by hand or with an electric mixer. Fold in blueberries by hand.
- Spoon batter into 12 paper lined muffin cups they will be 2/3 full. (You can spray each muffin paper lightly with cooking spray to prevent muffins from sticking).
- Sprinkle streusel topping evenly over muffins. Use the back of a spoon or your hand to press the streusel lightly into the batter.
- Bake for 15 minutes or until toothpick inserted in center of the muffins comes out clean. Store leftovers in a air tight container.
Nutrition Facts : ServingSize 1 muffin, Calories 214 calories
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 WITH STREUSEL TOPPING
Muffins loaded with blueberries and a sweet streusel topping packs a great flavor using buttermilk and pastry flour. This is how I make my kids favorite snack or on the go breakfast. They can never get enough! They come out moist inside with a nice crunch on top and are always requested ;)
Provided by Vseward Chef-V
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 12
Steps:
- Preheat oven 400°F.
- Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
- Fold in blueberries (if using frozen DO NOT THAW). Spoon batter into greased muffin cups.
- For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin.
- Bake til golden brown. Bake at 400 F for 20 -30 minutes.
Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 3.2, Cholesterol 30.8, Sodium 97.4, Carbohydrate 23.1, Fiber 0.5, Sugar 10.5, Protein 2.3
SPELT BLUEBERRY MUFFINS WITH STRUESEL TOPPING
I had to post these. They were truly outstanding. I got this from http://berlinnaturalbakery.com/blog They did not taste like a "healthier" muffin - although the only thing healthy about them is the spelt flour. I used wholegrain spelt for the entire thing. Delicious- worth a try!
Provided by Wendys Kitchen
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Grease bottom of 12 medium muffin cups (or use cupcake papers). Beat egg and stir in milk and oil. Mix in dry ingredients just until moistened. (If you prefer, you can use all White spelt flour). Fold in fresh or frozen blueberries.
- Fill muffin cups 2/3 full (I use an ice cream scoop). Top with streusel topping (recipe follows). Bake 20 - 25 minutes. Allow to cool for 5 to 10 minutes before removing from pans.
- Streusal Topping : Mix....
- brown sugar, flour, cinnamon.
- Add 3 tablespoons of cut-up firm butter and mix until crumbly. For me, the best way to mix this is to just dig in and use my hands.
Nutrition Facts : Calories 125.2, Fat 5.4, SaturatedFat 1, Cholesterol 16.9, Sodium 170.3, Carbohydrate 18.9, Fiber 0.4, Sugar 15.5, Protein 1.2
BLUEBERRY STREUSEL MUFFINS
This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.
Provided by Carol Semenuk
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 35 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 242.1 mg, Sugar 17.1 g
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