LEMON-STREUSEL BLUEBERRY MUFFINS
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
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.
BLUEBERRY MUFFINS WITH ALMOND STREUSEL
These muffins are loaded with essential vitamins, minerals and antioxidents, plus heart friendly monounsaturated fat from the almonds and canola oil. These freeze well up to a month. Microwave frozen muffins at High for 15 seconds. We like these especially since the recipe calls for whole wheat flour and oatmeal. Adaped from Cooking Light
Provided by Simply Chris
Categories Quick Breads
Time 30m
Yield 30 muffins, 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400.
- Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
- Make a well in center of mixture.
- Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
- Add yogurt mixture to flour mixture.
- Stir just until moist.
- Gently fold in blueberries.
- Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
- Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
- bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
- Cook in pans 10 minutes on a wire rack.
- remove from pans.
- Serve warm or at room temperature.
Nutrition Facts : Calories 226.8, Fat 5, SaturatedFat 1.2, Cholesterol 4.4, Sodium 236.1, Carbohydrate 40.1, Fiber 2.6, Sugar 18.7, Protein 6.5
BLUEBERRY-ALMOND STREUSEL MUFFINS
Fresh blueberries and almonds....what could be more divine? From Southern Living. Frozen blueberries can also be used for these muffins.
Provided by SkinnyMinnie
Categories Quick Breads
Time 35m
Yield 16 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 400ºF.
- Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
- Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
- Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
- Add the blueberries and toss gently to combine.
- Make a well in the center of the flour mixture.
- Combine the eggs, milk and 1/2 cup melted and cooled butter.
- Pour into the center of the well and stir just until dry ingredients are moistened.
- Spoon batter into greased muffin pans, filling 2/3 full.
- Sprinkle evenly with almond mixture.
- Bake for 15-20 min or until muffins are golden.
- Remove from pans immediately.
Nutrition Facts : Calories 211.4, Fat 9.8, SaturatedFat 5.1, Cholesterol 46.6, Sodium 214.6, Carbohydrate 28.1, Fiber 1.2, Sugar 13.1, Protein 3.7
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.
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