Bakery Style Blueberry Muffins With Crumb Topping Recipes

CRUMB-TOPPED BLUEBERRY MUFFINS

Crumb-Topped Blueberry Muffins image

For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 16

Ingredients

4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter
2 large eggs, lightly beaten
1-1/3 cups whole milk
2 teaspoons grated orange zest
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups fresh blueberries
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 248mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

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

BAKERY STYLE BLUEBERRY MUFFINS

Bakery Style Blueberry Muffins image

Provided by Dan Langan

Categories main-dish

Time 55m

Yield 16 muffins

Number Of Ingredients 18

Ingredients

Nonstick cooking spray, for the pan
1 stick (4 ounces) unsalted butter, melted
2/3 cup (135 grams) brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups (188 grams) all-purpose flour
2 3/4 cups (355 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
3/4 cup (160 grams) light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 large eggs, at room temperature
10 tablespoons (5 ounces) unsalted butter, melted and cooled
2 tablespoons (1 ounce) vegetable oil
3/4 cup (6 ounces) buttermilk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups blueberries, fresh or frozen

Steps:

For the crumb: Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners.
Whisk the melted butter, brown sugar, cinnamon and salt together in a medium bowl.
Add the flour and mix until completely blended and crumbly, then set aside.
For the muffins: Sift together the flour, sugars, baking powder, baking soda and salt in a large bowl. Whisk the dry ingredients to combine, then make a well in the center.
Whisk together the eggs, melted butter, oil, buttermilk and vanilla in a separate bowl. Pour the liquid ingredients into the center of the dry ingredients, then fold together with a spatula just until the dry ingredients are moistened. Don't overmix. Gently fold in the blueberries. Some may break, and that is okay.
Use a 2-ounce scoop or a 1/4 cup measuring cup to portion heaping scoops of batter into each lined muffin cavity. Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place.
Bake the muffins until a toothpick inserted in the center of a muffin comes out with a few moist crumbs, about 25 minutes. (You may need to push some of the crumb aside to test the muffins.) Cool for 5 to 10 minutes in the muffin tin, then move to a wire rack to cool. Enjoy warm or at room temperature.

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