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 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.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
STREUSEL-TOPPED MUFFINS
These homemade muffins with a cinnamon-flavored streusel topping are great for brunch or with coffee.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, 1/2 cup white sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. In small bowl, blend 1/4 cup firmly packed brown sugar, 1 tablespoon butter (softened), 1/2 teaspoon cinnamon and 1/4 cup chopped nuts or flaked coconut with fork until crumbly. Sprinkle over muffins before baking.
- Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 30.2 g, Cholesterol 19.3 mg, Fat 9.6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 239.5 mg, Sugar 13.6 g
BEST EVER BLUEBERRY STREUSEL MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, baking powder, salt, sugar and lemon zest to a large bowl and whisk together to combine. Add the blueberries and toss well to coat.
- Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined.
- Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain.
- Combine all the ingredients of the streusel topping and mix with a fork until crumbly.
- Distribute the muffin batter evenly among the 12 prepared muffin cups and top each with the streusel topping.
- Bake at 350 degrees Fahrenheit for about 20 minutes or until the streusel topping is a light golden brown and a toothpick inserted into one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 serving, Calories 349 kcal, Carbohydrate 52 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 38 mg, Sodium 200 mg, Fiber 2 g, Sugar 26 g, TransFat 1 g
JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING
This is just as successful made in regular size tins as well just reduce the baking time --- if using frozen blueberries I like to partially thaw them firstly after coating them with sugar, the partially thawed blueberries give a wonderful marbling effect to the baked muffins, but don't make the mistake of thawing too much it will effect the baking of the muffins
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 375 degrees (350 degrees for convection oven).
- Prepare 7 jumbo muffin tins with jumbo paper liners.
- Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
- For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
- In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
- In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
- Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
- Spoon batter evenly into each muffin tin.
- Sprinkle with streusel topping.
- Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
- Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
- **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!
Nutrition Facts : Calories 615.6, Fat 23.9, SaturatedFat 14.6, Cholesterol 93.3, Sodium 466.2, Carbohydrate 95.8, Fiber 2.5, Sugar 58.1, Protein 7.2
BLUEBERRY MUFFINS WITH STREUSEL TOPPING RECIPE
Make and share this Blueberry Muffins With Streusel Topping Recipe recipe from Food.com.
Provided by Dona England
Categories Quick Breads
Time 50m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- For the topping: In a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. Add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. Set aside.
- Preheat over to 350 degrees.
- Place paper baking liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda and salt.
- With electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes.
- At low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. Add 1/3 of the dry ingredients at a time and beat until just combined. Carefully fold in blueberries into batter.
- Scoop batter into muffin pans filling each cup to the top. Sprinkle topping evenly over batter. Be generous.
- Bake 30-35 minutes until cake tester comes out clean.
Nutrition Facts : Calories 232.1, Fat 10.6, SaturatedFat 6.3, Cholesterol 49.1, Sodium 113.9, Carbohydrate 32.3, Fiber 0.9, Sugar 19.2, Protein 2.9
STREUSEL-TOPPED BLUEBERRY MUFFINS
I received this recipe from my sister-in-law and it has become one of my favorites. I love blueberries so these muffins are perfect! -Brenda Hoffman, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter., Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.
Nutrition Facts : Calories 302 calories, Fat 9g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY STREUSEL MUFFINS
Make and share this Blueberry Streusel Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or paper lined cups.
- Beat the milk, oil, vanilla extract and egg.
- Stir in the flour, sugar, baking powder & salt all at once until flour is moist (should be lumpy). Add the blueberries, combine and divide batter evenly among muffin cups.
- Sprinkle each using about 2 tsp of the prepared topping.
- Bake 20-25 minutes or until golden brown.
- Remove from pan right away.
Nutrition Facts : Calories 199.7, Fat 7.9, SaturatedFat 2.4, Cholesterol 23.4, Sodium 221.8, Carbohydrate 28.8, Fiber 0.9, Sugar 9.1, Protein 3.7
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
STREUSEL TOPPED CREAM CHEESE BLUEBERRY MUFFINS
Number Of Ingredients 10
Steps:
- Preheat oven to 425 F degrees.
- Drain Bluberries, rinse, and drain again. Set aside.
- Combine dry mix, buttermilk, oil and eggs; mix well.
- Stir in the blueberries softly so as not to crush them.
- Fill each muffin cup 1/3 of the way full wiht muffin batter.
- Add a dollop of Cream Cheese (a little less than a teaspoons worth) to the center of each of these batter filled cups.
- Cover cream cheese batter with another bit of batter until each muffin cup is 2/3 full.
- Sprinkle with Streusel.
- Bake at 425 for 15-20 minutes or until set and golden brown on top.
- ENJOY!
Nutrition Facts : Servingsize 1 serving, Calories 1369 kcal, Fat 96 g, SaturatedFat 32 g, Cholesterol 112 mg, Sodium 3105 mg, Carbohydrate 112 g, Sugar 78 g, Protein 22 mg
STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS
I love the combination of blueberries and chocolate. These are super yummy. The crunchy topping just put s them over the top.
Provided by conniecooks
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Streusel topping:.
- Combine ingredients well. Mixture will be crumbly. Set aside.
- Muffins:.
- Preheat oven to 400°F.
- Line 12 large muffin cups with paper liners or treat tin with cooking spray.
- In large bowl combine egg, buttermilk, sugar, butter and vanilla.
- Add remaining ingredients and stir just until combined. Do not overmix.
- Spoon batter into prepared muffin tin.
- Sprinkle with streusel topping.
- Bake in preheated oven for 20 -25 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 261.6, Fat 11, SaturatedFat 6.6, Cholesterol 35, Sodium 271.3, Carbohydrate 39, Fiber 1.4, Sugar 22.4, Protein 3.8
BIG BLUEBERRY STREUSEL MUFFINS
The one blueberry muffin recipe you need - big and tender lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble.
Provided by Karen Tedesco
Categories Desserts
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
- Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
- Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
- Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
Nutrition Facts : Calories 540 kcal, Carbohydrate 91 g, Protein 9 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 605 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
STREUSEL TOPPED BLUEBERRY MUFFINS RECIPE
Provided by Stefani Tolson
Number Of Ingredients 9
Steps:
- Combine and sift together the dry ingredients.
- Whisk together oil and melted butter, then whisk into remaining liquid ingredients. Whisk to break up the eggs.
- Using a rubber spatula, fold together liquid into dry.
- Add berries when the batter is mixed halfway. Do not over mix. Batter should be rough and lumpy, not smooth.
- Spray 12 standard-size muffin tins with non-stick spray or line with muffin papers.
- Using a #16 scoop, scoop the batter from along the sides of the bowl, being careful not to stir the batter. Deposit 2 ½ oz. batter into standard muffin tins. Muffin tins should be about 2/3 full.
- Top with streusel if desired. (optional)
- Bake at 350° for 15 to 20 minutes.
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.
STREUSEL-TOPPED BLUEBERRY MUFFINS
Steps:
- Preheat oven to 350°F. Grease and flour an 18-cup muffin pan; set aside. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. In a small bowl, combine milk, sour cream, butter, and eggs; add to flour mixture, stirring just until combined. Gently fold in blueberries.
- Divide batter among cups of prepared pan. Sprinkle each muffin with Streusel Topping.
- Bake for 18 to 20 minutes, or until a toothpick inserted in center comes out clean. Remove from pan and let cool on wire racks.
- STREUSEL TOPPING: In a small bowl, combine sugar, flour, and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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