BEST BLUEBERRY STREUSEL MUFFINS {BAKERY-STYLE}
These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness. They're finished with a sweet crunchy cinnamon streusel on a super high muffin top.
Provided by Lily Ernst
Categories breakfast
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray.
- To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla. Mix again.
- Add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined.
- Divide the batter into the 12 muffin cups, filling all the way to the top. Sprinkle with the streusel.
- Bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to wire rack.
Nutrition Facts : ServingSize 1 muffin, Calories 291 calories, Sugar 24 g, Sodium 228.6 mg, Fat 9.9 g, SaturatedFat 5.7 g, TransFat 0 g, Carbohydrate 46.8 g, Fiber 1.3 g, Protein 4.7 g, Cholesterol 54.7 mg
BLUEBERRY MUFFINS
These blueberry muffins are buttery, soft, and moist. For that bakery style goodness, add an easy cinnamon brown sugar topping. This thick muffin batter combined with my initial high oven temperature trick guarantees tall muffin tops. Prepared with basic ingredients and a couple mixing bowls, you'll appreciate this easy breakfast recipe.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Mix all of the topping ingredients together. Set aside.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
- Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
BLUEBERRY CHOCOLATE CHIP MUFFINS
Steps:
- Pre-heat oven to 375° (190° celsius), Grease and flour well a 12 cup muffin pan.
- In a medium pot over medium heat melt the butter, remove from heat and let cool slightly, stir in sugar, egg, sour milk and vanilla until combined.
- Fold in the flour and soda gently, just until combined. Remember do not over blend. Then fold in the berries and chocolate chips.
- Fill the muffin tin with the mixture almost to the top. Top with Streusel mixture (if desired) and bake 25-30 minutes, (check for doneness with a toothpick).
- Let muffins cool slightly before removing from pan to wire rack, cool completely before serving. Enjoy!
Nutrition Facts : Calories 446 kcal, Carbohydrate 58 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, Cholesterol 57 mg, Sodium 245 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
VEGAN BLUEBERRY CHOCOLATE CHIP MUFFINS
These vegan muffins are packed with fibre so you can feel good about giving them to your kids! You can also alternate berries, add shredded coconut or whatever else your family loves! These muffins are nutritious, delicious and win over even the pickiest of kids :)
Provided by KinsRecipes4
Categories Quick Breads
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl combine flour, sugar, salt and baking powder.
- Add in milk and oil. If you find the batter is too thick, slowly add more milk until you are happy with the consistency.
- Fold in blueberries, chocolate chips and chia seeds. Save some chocolate chips for topping the Muffins.
- Pour into paper liners in a muffin or cupcake pan. Top with remaining chocolate chips.
- Bake at 400 for 22-25 minutes.
- Let cool for about 20 minutes on a cooling rack and enjoy :).
Nutrition Facts : Calories 215.6, Fat 8.6, SaturatedFat 2.3, Sodium 319.2, Carbohydrate 33.5, Fiber 1.9, Sugar 17.9, Protein 3.3
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 WHITE CHIP MUFFINS
A blueberry muffin with a hint of lemon loaded with white chocolate chips and a streusel topping. This recipe came from a Favorite Brand Name cook book and it is pretty moist and good!
Provided by Marz7215
Categories Quick Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Combine flour, sugars, baking powder and salt in a large bowl.
- Stir in milk, egg, butter and lemon zest.
- Stir in chips and blueberries.
- Spoon into lined muffin pans, filling 3/4 full. Sprinkle with streusel topping.
- Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
- For Streusel combine: 1/3 cup granulated sugar, 1/4 cup all-purpose flour and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter with pastry blender or knife until mixture resembles coarse crumbs.
Nutrition Facts : Calories 197.2, Fat 7.7, SaturatedFat 4.6, Cholesterol 24.6, Sodium 187.5, Carbohydrate 29.3, Fiber 0.8, Sugar 15.1, Protein 3.4
LEMON CHOCOLATE CHIP MUFFINS
Make and share this Lemon Chocolate Chip Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Finely grate lemon peel, avoiding pith.
- Beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well after each. Stir in baking soda and grated peel. Fold in half the flour, then half the buttermilk. Repeat. Fold in chocolate chips.
- Scoop 1/4 cup batter into prepared muffin tins.
- Bake at 375 degrees for 20-25 minutes. Remove from oven.
- Brush lemon juice over hot muffins until used up. Sprinkle with sugar. Let stand 5 minutes before removing from pans.
Nutrition Facts : Calories 281.9, Fat 12.1, SaturatedFat 7.1, Cholesterol 56.4, Sodium 194.4, Carbohydrate 41.6, Fiber 1.6, Sugar 23.6, Protein 4.5
TO DIE FOR BLUEBERRY MUFFINS
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
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
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
STRAWBERRY-CHOCOLATE CHIP MUFFINS WITH CHOCOLATE STREUSEL TOPPING
Chocolate and strawberries are a perfect flavor match in any situation; and this muffin recipe is no exception. One could almost say these cross the line into cupcake territory--but regardless of what they may be called: they're tasty!
Provided by Kim
Categories Chocolate Muffins
Time 1h
Yield 18
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 18 cups of 2 standard 12-cup muffin tin or line cups with paper liners.
- Combine flour, brown sugar, white sugar, cocoa powder, and salt in bowl for the streusel topping until well combined. Mix in melted butter and vanilla until mixture resembles wet sand. Set aside.
- Mix together flour, baking powder, and salt for muffins in a large bowl until combined. Add strawberries and chocolate chips and stir until evenly distributed in the flour mixture.
- Whisk sugar, egg, and melted butter together in a bowl until thoroughly combined. Add buttermilk and vanilla extract and whisk until thoroughly incorporated. Add buttermilk mixture to the flour mixture and gently fold just until no dry clumps of flour remain. Do not overmix.
- Spoon batter into the prepared muffin cups and sprinkle streusel topping evenly over each muffin, about 1 to 1 1/2 tablespoons per muffin.
- Place pans into the preheated oven and bake until edges of the muffins are golden and tops spring back lightly when touched, 22 to 27 minutes. Allow muffins to cool in the pan for 10 to 15 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 36 g, Cholesterol 26.1 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 5.2 g, Sodium 183.2 mg, Sugar 21 g
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