Streusel Topped Lemon Blueberry Muffins 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

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.

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 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.

BLUEBERRY MEYER LEMON MUFFINS WITH STREUSEL CRUMB TOPPING RECIPE - (4.5/5)



Blueberry Meyer Lemon Muffins with Streusel Crumb Topping Recipe - (4.5/5) image

Provided by dkanon

Number Of Ingredients 13

8 ounces all purpose flour (about 1 1/2 cups)
3/4 cup sugar
2 teaspoons baking powder
Pinch of salt
Zest of 2 Meyer lemons
1/3 cup vegetable oil
1 extra large egg
1/3 cup milk
2 cups blueberries
1/2 cup sugar
2 1/2 ounces flour (1/2 cup)
1/4 cup butter
1 teaspoon cinnamon (cinnamon goes beautifully with blueberries)

Steps:

  • Preheat the oven to 400 degrees F. Line a muffin tin with paper liners. In the meantime, make the streusel crumb topping. Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Chill in the fridge until ready for use. Back to the muffins: Whisk to combine the flour, sugar, salt, baking powder and meyer lemon zest. Take a tbsp of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom. Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, leave lots of lumps. If there aren't any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome. Don't worry, a few lumps will bake out. Dump in the blueberries, and fold them in gently. Use a disher to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!

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

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