Crumb Top Blueberry Muffins Recipes

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BLUEBERRY MUFFINS WITH CRUMBLE TOPPING



Blueberry Muffins with Crumble Topping image

Fall in love with breakfast when you make this delicious blueberry muffins recipe with a crumble topping! Delicious and easy!

Provided by Katie Hale

Categories     Brunch

Time 40m

Number Of Ingredients 16

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup blueberries
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil
1 1/2 cups fresh blueberries
1 tablespoon flour (for coating berries)
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 400°F and prepare your muffin tin with cupcake liners;
  • In a small bowl, whisk together the dry ingredients for the crumble then mix in the butter until a crumble and set aside;
  • Into a large bowl, sift the flour, baking powder, and salt;
  • In a medium bowl, mix together the eggs and granulate sugar until combined;
  • Add the sour cream, vegetable oil, and vanilla to the egg mixture;
  • Gently fold the wet ingredients into the flour mixture until just combined;
  • In a small bowl, sprinkle 1 1/2 cups of the blueberries with just a little flour and toss to coat;
  • Fold the berries into the batter;
  • Fill the muffin tins until 2/3 full;
  • Top the muffins with the remaining blueberries;
  • Add the crumble to the top of the muffins;
  • Reduce the heat of the oven to 375°F and bake the muffins for 18-20 minutes;
  • Let the muffins cool for 5 minutes in the pan before cooling the remainder of the time on a wire rack;
  • Serve immediately with butter or let cool and store for later.

Nutrition Facts : Calories 353 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 20 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 133 grams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

BLUEBERRY CRUMB MUFFINS



Blueberry Crumb Muffins image

As soon as I saw this title, I just knew it was something I'd have to make. And......it's everything I though it would be. Moist and flavourful, with a wonderful 'crumb' topping. I found it on "a pinch of sugar" recipe blog. The writer - Jen T - mentions that she adapted it from a 'Dorie Greenspan' recipe

Provided by Diana 2

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, cold, cut into bits
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup light brown sugar, packed
1/2 cup unsalted butter, melted and cooled
2 large eggs
3/4 cup milk
1/4 teaspoon vanilla extract
3/4-1 cup blueberries, I prefer the lesser amount

Steps:

  • Preheat oven to 375 degrees F. Line or butter muffin tin.
  • To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar.
  • In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
  • Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
  • Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
  • Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
  • Cool for 5 minutes before removing from the tin.

BLUEBERRY MUFFINS WITH CRUMB TOPPING



Blueberry Muffins with Crumb Topping image

These amazing blueberry muffins are flavored with citrus zest and topped with a crunchy streusel crumb, for the perfect baked treat!

Provided by Joanne Ozug

Categories     Breakfast

Time 45m

Number Of Ingredients 13

1/2 cup all-purpose flour ((72g))
1/2 cup sugar ((112g))
1/2 tsp ground cinnamon
1/4 cup butter (melted (salted or unsalted both work))
1.5 cups all-purpose flour ((212g))
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp kosher salt
Zest of 2 meyer lemons ((or do zest of 1 orange plus zest of 1 lemon))
1/3 cup unsalted butter (melted (about 5.33 tbsp))
1 large egg
2/3 cup buttermilk
2 cups blueberries ((I use frozen))

Steps:

  • Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.
  • Start with the streusel crumb topping. In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe.
  • For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.
  • In another large bowl, whisk to combine the melted butter, egg, and buttermilk. It's fine if it looks curdled or lumpy.
  • Add the wet ingredients to the dry, and stir just enough to bring the batter together. It will be thick and lumpy, and that's fine. Take care not to overstir, which can make your muffins tough.
  • Dump in the blueberries, and fold them in gently, just enough to distribute them somewhat evenly. Take care not to stir too much, or your batter will turn purple.
  • Use a large 3-Tbsp cookie scoop and scoop slightly overfilled portions evenly into the 12 lined muffin wells.
  • Remove the crumb topping from the fridge and break up the crumbs with your fingertips, sprinkling the topping onto each of the muffin batter scoops.
  • Bake for 28-30 minutes, until the crumbs are golden brown. To make sure they are done inside, I gently press my fingertip in the top center of the muffin. It should spring back to the touch.
  • They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they've cooled for about 2 hours. Enjoy!

Nutrition Facts : Calories 274 kcal, Carbohydrate 42 g, Protein 3 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 96 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving

OUR FAVORITE BLUEBERRY MUFFINS



Our Favorite Blueberry Muffins image

Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/2 dozen

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
3 cups plus 2 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for tin
1 1/4 cup granulated sugar, plus more for topping (optional)
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Mace, for topping (optional)

Steps:

  • Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
  • Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
  • Sift together flour, baking powder, and salt into a bowl.
  • With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
  • Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
  • Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
  • Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

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

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

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.

CRUMB-TOP BLUEBERRY MUFFINS



Crumb-Top Blueberry Muffins image

These muffins are super moist and almost cake like. Sure to delight your family for breakfast. You can freeze freeze them in plastic freezer bags for up to 2 months. Reheat in a 350 oven for 8-10 minutes, or in a micorwave oven at 1-minute intervals. From William Sonoma.

Provided by cookiedog

Categories     < 60 Mins

Time 40m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 18

2 1/2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace (I use nutmeg)
2 tablespoons cold unsalted butter
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 orange, zest of, grated
2 large eggs
5 tablespoons unsalted butter, melted, plus extra for greasing
1 teaspoon vanilla extract
1 cup buttermilk (I use the buttermilk substitute from this site)
1 1/2 cups blueberries (fresh or frozen)

Steps:

  • Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops).
  • To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
  • To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
  • In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
  • Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
  • Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.

CRUMB-TOPPED BLUEBERRY MUFFINS



Crumb-Topped Blueberry Muffins image

For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 16

4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter
2 large eggs, lightly beaten
1-1/3 cups whole milk
2 teaspoons grated orange zest
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups fresh blueberries
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 248mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

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From dinnerthendessert.com


BLUEBERRY MUFFINS - SPEND WITH PENNIES
2019-10-16 Instructions. Preheat oven to 350°F and line a muffin pan with liners. Combine flour, baking powder and salt in a small bowl. In another bowl, beat butter and sugar until fluffy. Mix in egg, vanilla, and milk. Add flour mixture to milk mixture and stir just until moistened. Toss blueberries with remaining flour and fold into batter.
From spendwithpennies.com


BLUEBERRY CRUMB TOP MUFFINS | MSIPPIGRL | COPY ME THAT
Line 16-18 muffin cups with paper liners, or lightly butter the muffin cups or spray them with a cooking spray. In a small bowl, whisk the eggs; then whisk in …
From copymethat.com


THE BEST BLUEBERRY MUFFINS - SUGAR SPUN RUN
2021-05-24 Preheat oven to 425 (215C) and line a 12 count muffin tin with paper liners. In a medium-sized bowl, whisk together flour, sugar, baking powder, baking soda, cornstarch, salt. In a separate bowl whisk together butter and canola oil. Add egg and vanilla. Stir in sour cream until thoroughly combined.
From sugarspunrun.com


BLUEBERRY MUFFINS - CREME DE LA CRUMB
2022-02-23 First preheat oven to 450 degrees and grease a muffin tin. Next, prepare the crumb topping by whisking together the flour, sugars, and cinnamon. Cut the butter into small cubes and add it to the dry mixture. Cut the butter in with a pastry cutter or two forks until mixture resembles fine crumbs. Set it aside.
From lecremedelacrumb.com


KETO BLUEBERRY MUFFINS WITH CRUMB TOPPING - STEM + SPOON
2020-03-14 To make the muffins, combine all the dry ingredients in a bowl. Add the butter (or coconut oil), eggs, coconut milk, and vanilla. Stir the mixture until it's well combined. Fold in the blueberries, being careful not to crush them. Gently press the crumb topping onto the tops of the muffins. Bake and then cool!
From stemandspoon.com


BLUEBERRY MUFFINS WITH STREUSEL CRUMB TOPPING
2014-05-13 Instructions. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside. To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside. To make the muffins in a large bowl stir together flour, baking powder and salt and set ...
From omgchocolatedesserts.com


BLUEBERRY LEMON COOKIES - IT IS A KEEPER
2022-06-24 For fresh blueberries bake about 13-14 mins. For frozen blueberries bake closer to 15-16 mins. Allow the cookies to cool completely and make the glaze. In a small bowl add the powdered sugar, lemon extract and milk or water until smooth. If the glaze becomes too thick add ¼ milk or water at a time and mix again.
From itisakeeper.com


TO DIE FOR BLUEBERRY MUFFINS WITH CRUMBLE TOPPING - 100K-RECIPES
Instructions. Preheat your oven to 400 degrees F and line a muffin pan with muffin liners. Alternatively, you can grease the muffin cups if you are not using liners. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp salt, and 2 tsp baking powder until combined. In a small bowl or glass measuring cup ...
From 100krecipes.com


THE BEST BLUEBERRY MUFFIN RECIPE {LOW CALORIE}
Instructions. Preheat oven to 350°, and spray muffin pans with olive oil. To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it’s the consistency of wet sand. Set aside. In a large bowl, combine the “dry ingredients” the flour, baking soda, salt, and sugar.
From loseweightbyeating.com


BLUEBERRY MUFFINS WITH CRUMB TOPPING - A JOYFULLY MAD KITCHEN
2022-02-16 Preheat oven to 375°F. Grease a muffin pan or line it with cupcake liners. In a medium bowl, whisk together the flour, salt, baking soda, baking powder and cinnamon. In another bowl or stand mixer, combine melted butter with brown sugar. Then whisk in the eggs, milk and vanilla.
From joyfullymad.com


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