Blueberry Almond Muffin Tops Recipes

ONE-BOWL BLUEBERRY ALMOND MUFFINS

Steps:

• Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 10 regular-sized muffins.)
• To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds, and salt, and stir with a fork to combine into a crumbly streusel. Set aside.
• Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 seconds, until the mixture is thick and slightly frothy.
• Add vanilla and almond extracts, vinegar, baking soda, and salt. Whisk to combine.
• Add sour cream, whisk to combine, then gently stir in the flour. The batter will be thick and slightly lumpy. Gently stir in the blueberries.
• Divide batter evenly among muffin cups, filling each about 3/4 full, and sprinkle the streusel evenly over the top. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-14 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
• Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

BLUEBERRY MUFFIN TOPS

Steps:

• Make batter:
• Put oven rack in upper third of oven and preheat to 375°F. Generously butter muffin pans.
• Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
• Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. Fold in blueberries gently but thoroughly.
• Divide batter among 12 muffin cups, spreading evenly.
• Make topping and bake muffins:
• Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups.
• Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
• Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
• *Available at cookware shops and cooking.com.

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.

TO DIE FOR BLUEBERRY MUFFINS

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.