Blissful Blueberry Streusel Topped Muffins Recipes

STREUSEL TOPPED BLUEBERRY MUFFINS

Steps:

• Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
• In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
• In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
• Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
• Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.

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 MUFFINS WITH STREUSEL TOPPING RECIPE

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.