Blueberry Chocolate Chip Streusel Muffins Recipes

BLUEBERRY MUFFINS

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.

STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS

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.

CHOCOLATE CHIP AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

BLUEBERRY-WHITE CHOCOLATE STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, stir together 2 cups flour, the granulated sugar, baking powder and salt; set aside.
• In large bowl, beat egg with electric mixer on medium speed 3 to 4 minutes or until light yellow in color. On low speed, beat in milk. While mixer is running on low speed, add melted butter in a thin stream; beat 1 minute.
• On low speed, gradually beat in flour mixture just until incorporated. Add vanilla, blueberries and chips; mix briefly to combine. Divide batter evenly among muffin cups.
• In food processor, process streusel topping ingredients with on/off pulses until combined. Sprinkle evenly over batter in cups.
• Bake 20 to 24 minutes or until toothpick inserted in centers come out clean. Cool about 5 minutes before serving. Store in airtight container.

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.

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.

STREUSEL TOPPED BLUEBERRY MUFFINS

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!!