Blueberry Muffins With Almond Streusel Recipes

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BLUEBERRY STREUSEL MUFFINS



Blueberry Streusel Muffins image

What a joy to set out a basket of these moist blueberry muffins with crumb topping on the brunch buffet. People rave when they taste them for the first time. -Mary Anne McWhirter, Pearland, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1/4 cup butter, softened
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1-1/2 cups fresh or frozen blueberries
STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

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 BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

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

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

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 MUFFINS WITH ALMOND STREUSEL



Blueberry Muffins With Almond Streusel image

These muffins are loaded with essential vitamins, minerals and antioxidents, plus heart friendly monounsaturated fat from the almonds and canola oil. These freeze well up to a month. Microwave frozen muffins at High for 15 seconds. We like these especially since the recipe calls for whole wheat flour and oatmeal. Adaped from Cooking Light

Provided by Simply Chris

Categories     Quick Breads

Time 30m

Yield 30 muffins, 15 serving(s)

Number Of Ingredients 18

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup quick-cooking oatmeal
1 cup granulated sugar or 1 cup Splenda sugar substitute
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups plain low-fat yogurt
1/2 cup 1% low-fat milk
2 tablespoons canola oil
2 teaspoons vanilla extract
1/4 cup egg substitute
1 1/2 cups fresh blueberries
cooking spray
1/4 cup whole wheat flour
1/4 cup slivered almonds, chopped
1 tablespoon brown sugar
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

  • Preheat oven to 400.
  • Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
  • Make a well in center of mixture.
  • Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
  • Add yogurt mixture to flour mixture.
  • Stir just until moist.
  • Gently fold in blueberries.
  • Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
  • Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
  • bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
  • Cook in pans 10 minutes on a wire rack.
  • remove from pans.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 226.8, Fat 5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 236.1, Carbohydrate 40.1, Fiber 2.6, Sugar 18.7, Protein 6.5

BLUEBERRY-ALMOND STREUSEL MUFFINS



Blueberry-Almond Streusel Muffins image

Fresh blueberries and almonds....what could be more divine? From Southern Living. Frozen blueberries can also be used for these muffins.

Provided by SkinnyMinnie

Categories     Quick Breads

Time 35m

Yield 16 muffins

Number Of Ingredients 13

1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, cut into pieces
1/3 cup almonds, chopped
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
2 teaspoons lemon zest
1 1/2 cups fresh blueberries
2 large eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted and cooled

Steps:

  • Heat oven to 400ºF.
  • Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
  • Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
  • Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
  • Add the blueberries and toss gently to combine.
  • Make a well in the center of the flour mixture.
  • Combine the eggs, milk and 1/2 cup melted and cooled butter.
  • Pour into the center of the well and stir just until dry ingredients are moistened.
  • Spoon batter into greased muffin pans, filling 2/3 full.
  • Sprinkle evenly with almond mixture.
  • Bake for 15-20 min or until muffins are golden.
  • Remove from pans immediately.

Nutrition Facts : Calories 211.4, Fat 9.8, SaturatedFat 5.1, Cholesterol 46.6, Sodium 214.6, Carbohydrate 28.1, Fiber 1.2, Sugar 13.1, Protein 3.7

LEMON-STREUSEL BLUEBERRY MUFFINS



Lemon-Streusel Blueberry Muffins image

My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.-Shirley Riley, Water Valley, Mississippi

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 17

1/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1-1/2 cups fresh or frozen unsweetened blueberries
LEMON STREUSEL:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon zest
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 262 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 234mg sodium, Carbohydrate 43g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY MUFFINS



Blueberry Muffins image

My mom used to bake blueberry muffins for breakfast, and they were one of my absolutely favorites. As all muffins should be, these are creamy, not dry, with a nice crumb.

Provided by Sebastien Rouxel

Categories     main-dish

Time 45m

Yield 12 servings

Number Of Ingredients 16

1/4 cup unsalted butter, softened
3/4 cup sugar
1/2 t vanilla extract
1 Egg, large
1 cup Flour, divided
2/3 t baking powder
1/4 t baking soda
1/4 t salt
2/3 cup Sour cream or crème fraîche
1/2 cup Frozen blueberries
1/4 cup flour
1/4 cup sugar
1/4 cup almond flour
Pinch of salt
2 tablespoons Unsalted butter, cold and diced
Powdered sugar, for sprinkling

Steps:

  • Pre-heat oven to 325 F. In the bowl of a stand mixer, combine butter and sugar on low gear. Meanwhile, in a separate bowl, combine ¾ C flour, baking soda, powder and salt. Set aside. To the butter/sugar mixture add egg and vanilla. Add dry ingredients and continue mixing until just combined, then add the sour cream. In a small bowl, toss frozen blueberries with remaining ¼ cup flour and using a spatula, gently fold into batter. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
  • Make the streusel by combining the flour, sugar, almond flour and salt in the bowl of a food processor, then add the diced, cold butter, mixing until it there aren't pieces of butter. Set aside. Using an ice cream scoop, distribute batter into a 12-cup standard muffin tin with liners. If the batter is sticking to the scoop, dip in water. Sprinkle a teaspoon of streusel mixture on each muffin. Bake 25 minutes until muffins are puffed and golden brown. Note: Please refer to the written recipe for measurements as they've been adjusted from the video.
  • Check for "doneness" by sticking a knife into the center of a muffin. It should come out clean. When cool, finish with a sprinkle of powdered sugar.

BLUEBERRY STREUSEL MUFFINS



Blueberry Streusel Muffins image

This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.

Provided by Carol Semenuk

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 13

½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled

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.

Nutrition Facts : Calories 251.1 calories, Carbohydrate 35 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 6.5 g, Sodium 242.1 mg, Sugar 17.1 g

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