Blueberry Muffins With Streusel Topping Recipes

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BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING



Blueberry-Raspberry Muffins with Streusel Topping image

Provided by Food Network

Categories     dessert

Time 45m

Yield 1 dozen

Number Of Ingredients 17

1/4 cup all-purpose flour
2 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons finely chopped walnuts
1 teaspoon finely grated lemon peel
2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 large eggs
1 stick unsalted butter, melted
1 cup buttermilk
1 tablespoon grated lemon zest
3/4 cup fresh blueberries
3/4 cup fresh raspberries

Steps:

  • Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
  • To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
  • In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  • In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Let cool in the tins for 10 minutes, then remove and cool on wire racks.

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

JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING



Jumbo Blueberry Muffins With Streusel Topping image

This is just as successful made in regular size tins as well just reduce the baking time --- if using frozen blueberries I like to partially thaw them firstly after coating them with sugar, the partially thawed blueberries give a wonderful marbling effect to the baked muffins, but don't make the mistake of thawing too much it will effect the baking of the muffins

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 40m

Yield 6-7 serving(s)

Number Of Ingredients 15

1 1/2 cups fresh blueberries
1 cup sugar, plus
2 tablespoons sugar
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 tablespoon grated lemon zest
1 egg, room temperature, slightly beaten
1 cup half-and-half cream or 1 cup milk
1/2-1 teaspoon almond extract
1/3 cup butter, melted
1/2 cup sugar
1/3 cup flour
1 1/2 teaspoons cinnamon
1/4 cup cold butter

Steps:

  • Set oven to 375 degrees (350 degrees for convection oven).
  • Prepare 7 jumbo muffin tins with jumbo paper liners.
  • Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
  • For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
  • In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
  • In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
  • Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
  • Spoon batter evenly into each muffin tin.
  • Sprinkle with streusel topping.
  • Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
  • Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
  • **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!

Nutrition Facts : Calories 615.6, Fat 23.9, SaturatedFat 14.6, Cholesterol 93.3, Sodium 466.2, Carbohydrate 95.8, Fiber 2.5, Sugar 58.1, Protein 7.2

BLUEBERRY MUFFINS WITH STREUSEL TOPPING



Blueberry Muffins With Streusel Topping image

Muffins loaded with blueberries and a sweet streusel topping packs a great flavor using buttermilk and pastry flour. This is how I make my kids favorite snack or on the go breakfast. They can never get enough! They come out moist inside with a nice crunch on top and are always requested ;)

Provided by Vseward Chef-V

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 12

2 1/2 cups cake flour (pastry flour)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1/2 cup unsalted butter
1 1/2 cups blueberries
1/3 cup sugar
1/4 cup flour
2 tablespoons butter

Steps:

  • Preheat oven 400°F.
  • Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  • Fold in blueberries (if using frozen DO NOT THAW). Spoon batter into greased muffin cups.
  • For topping, combine sugar and flour. Cut in butter until mixture resembles course crumbs; sprinkle about 1 tablespoon over each muffin.
  • Bake til golden brown. Bake at 400 F for 20 -30 minutes.

Nutrition Facts : Calories 149.2, Fat 5.5, SaturatedFat 3.2, Cholesterol 30.8, Sodium 97.4, Carbohydrate 23.1, Fiber 0.5, Sugar 10.5, Protein 2.3

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.

STREUSEL TOPPED BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

These moist muffins are loaded with blueberries and crowned with a sweet streusel topping - a great addition to your quick-bread recipe collection.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 10

Number Of Ingredients 15

3/4 cup sugar
7 1/2 teaspoons Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
4 1/2 teaspoons cold butter
1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup finely ground or sifted stone-ground blue, white or yellow cornmeal
3 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon grated lemon peel
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen (do not thaw) blueberries
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon sugar

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.

Nutrition Facts : Calories 270, Carbohydrate 40 g, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 330 mg

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.

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From butterbeready.com


BLUEBERRY STREUSEL MUFFINS RECIPE | SOUTHERN LIVING
Best enjoyed as a fresh breakfast or a fruity dessert, these Blueberry Streusel Muffins will be a new household staple. They combine all the best features of a blueberry muffin (with its pops of juicy freshness) and a coffee cake (with its signature crumb topping) to create a supreme everyday muffin. The muffin itself is light and airy, with exploding pockets of blueberry, and …
From southernliving.com


BLUEBERRY SOUR CREAM MUFFINS WITH STREUSEL TOPPING
2021-10-20 In a medium mixing bowl, whisk together the eggs and sugar until fluffy. Add the sour cream, oil, and vanilla and whisk to combine. In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt. Add the wet ingredients and stir just until combined. Gently fold in the blueberries.
From savorwithjennifer.com


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