Spelt Blueberry Muffins With Struesel Topping Recipes

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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 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

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

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

SPELT BLUEBERRY MUFFINS WITH STRUESEL TOPPING



Spelt Blueberry Muffins With Struesel Topping image

I had to post these. They were truly outstanding. I got this from http://berlinnaturalbakery.com/blog They did not taste like a "healthier" muffin - although the only thing healthy about them is the spelt flour. I used wholegrain spelt for the entire thing. Delicious- worth a try!

Provided by Wendys Kitchen

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 egg
1/2 cup milk
1/4 cup oil
1 cup white spelt flour
1/2 cup whole spelt flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (I use fresh blueberries, but if you use frozen, donà t thaw them)
1/3 cup brown sugar (packed)
1/4 cup flour
1/2 teaspoon cinnamon

Steps:

  • Heat oven to 400 degrees. Grease bottom of 12 medium muffin cups (or use cupcake papers). Beat egg and stir in milk and oil. Mix in dry ingredients just until moistened. (If you prefer, you can use all White spelt flour). Fold in fresh or frozen blueberries.
  • Fill muffin cups 2/3 full (I use an ice cream scoop). Top with streusel topping (recipe follows). Bake 20 - 25 minutes. Allow to cool for 5 to 10 minutes before removing from pans.
  • Streusal Topping : Mix....
  • brown sugar, flour, cinnamon.
  • Add 3 tablespoons of cut-up firm butter and mix until crumbly. For me, the best way to mix this is to just dig in and use my hands.

Nutrition Facts : Calories 125.2, Fat 5.4, SaturatedFat 1, Cholesterol 16.9, Sodium 170.3, Carbohydrate 18.9, Fiber 0.4, Sugar 15.5, Protein 1.2

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 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

STREUSEL-TOPPED BLUEBERRY MUFFINS



Streusel-Topped Blueberry Muffins image

I received this recipe from my sister-in-law and it has become one of my favorites. I love blueberries so these muffins are perfect! -Brenda Hoffman, Stanton, Michigan

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 16

1 cup sugar
1 tablespoon butter, softened
1 large egg
1 cup sour cream
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/4 cup cold butter, cubed
GLAZE:
1/2 cup confectioners' sugar
1-1/2 teaspoons water
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter., Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.

Nutrition Facts : Calories 302 calories, Fat 9g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

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From myrecipes.com


STREUSEL BLUEBERRY MUFFINS RECIPE | BY LEIGH ANNE WILKES
2020-09-18 In another bowl cream butter and sugar, add in egg and beat until smooth. Gently mix into the flour mixture. Gently fold blueberries into batter. Fill greased muffin cups with 1/3 cup batter. Add streusel topping (see below) if desired. Bake in 400 degreen oven for 20-25 minutes until nicely browned.
From yourhomebasedmom.com


BLUEBERRY STREUSEL MUFFINS - THE GIRL WHO ATE EVERYTHING
2011-06-28 Set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined. Gently fold in blueberries. Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out ...
From the-girl-who-ate-everything.com


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