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
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.
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.
JUMBO BLUEBERRY MUFFINS
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING
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
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 RECIPE
Make and share this Blueberry Muffins With Streusel Topping Recipe recipe from Food.com.
Provided by Dona England
Categories Quick Breads
Time 50m
Yield 24 muffins
Number Of Ingredients 15
Steps:
- For the topping: In a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. Add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. Set aside.
- Preheat over to 350 degrees.
- Place paper baking liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda and salt.
- With electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes.
- At low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. Add 1/3 of the dry ingredients at a time and beat until just combined. Carefully fold in blueberries into batter.
- Scoop batter into muffin pans filling each cup to the top. Sprinkle topping evenly over batter. Be generous.
- Bake 30-35 minutes until cake tester comes out clean.
Nutrition Facts : Calories 232.1, Fat 10.6, SaturatedFat 6.3, Cholesterol 49.1, Sodium 113.9, Carbohydrate 32.3, Fiber 0.9, Sugar 19.2, Protein 2.9
BLUEBERRY STREUSEL MUFFINS
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
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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