BLUEBERRY MUFFINS WITH CRUMB TOPPING
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
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
TO DIE FOR BLUEBERRY MUFFINS
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
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
CRUMB-TOPPED BLUEBERRY MUFFINS
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
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.
DELICIOUS BLUEBERRY MUFFINS WITH CRUMB TOPPING
These are a delicious twist on the standard blueberry muffin. Yummy!! This recipe was sent to me from my friend Shanna who is baking muffins like crazy in her last trimeseter of pregnancy :)
Provided by Dine Dish
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- 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 enough milk to fill the cup.
- Mix this with the flour mixture.
- Fold in the 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 384.1, Fat 16.1, SaturatedFat 5.3, Cholesterol 39.9, Sodium 301.7, Carbohydrate 57, Fiber 1.5, Sugar 33.1, Protein 4.3
STREUSEL TOPPED BLUEBERRY MUFFINS
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
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
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- In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
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