BIG BLUEBERRY STREUSEL MUFFINS
The one blueberry muffin recipe you need - big and tender lemon-scented buttermilk cakes loaded with blueberries and topped with brown sugar and oat crumble.
Provided by Karen Tedesco
Categories Desserts
Time 45m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
- Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
- Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
- Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.
Nutrition Facts : Calories 540 kcal, Carbohydrate 91 g, Protein 9 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 605 mg, Fiber 3 g, Sugar 42 g, ServingSize 1 serving
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
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
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.
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
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