Blueberry Muffins With Almond Streusel Recipes

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

Ingredients

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

Ingredients

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.

BLUEBERRY-ALMOND STREUSEL MUFFINS

Blueberry-Almond Streusel Muffins image

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

Ingredients

1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons butter, cut into pieces
1/3 cup almonds, chopped
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
2 teaspoons lemon zest
1 1/2 cups fresh blueberries
2 large eggs, lightly beaten
1/2 cup milk
1/2 cup butter, melted and cooled

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

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