Blueberry Raspberry Muffins With Streusel 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-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

RASPBERRY STREUSEL MUFFINS



Raspberry Streusel Muffins image

These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California

Provided by Taste of Home

Time 35m

Yield 12 muffins.

Number Of Ingredients 13

MUFFINS:
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup whole milk
1/2 cup butter, melted
1 large egg, lightly beaten
1 cup fresh or frozen whole unsweetened raspberries, divided
PECAN STREUSEL TOPPING:
1/4 cup chopped pecans
1/4 cup brown sugar
1/4 cup all-purpose flour
2 tablespoons butter, melted

Steps:

  • In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.

Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY MUFFINS WITH STREUSEL TOPPING RECIPE



Blueberry Muffins With Streusel Topping Recipe image

Make and share this Blueberry Muffins With Streusel Topping Recipe recipe from Food.com.

Provided by Dona England

Categories     Quick Breads

Time 50m

Yield 24 muffins

Number Of Ingredients 15

1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup brown sugar, lightly packed
4 tablespoons unsalted butter, softened
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
8 ounces sour cream
1/4 cup milk
3 cups fresh blueberries

Steps:

  • For the topping: In a medium bowl, stir together the 1/2 cup flour, 1 teaspoon cinnamon and 1/2 cup brown sugar. Add the 4 tablespoons butter and combine with a fork until the topping resembles coarse crumbs. Set aside.
  • Preheat over to 350 degrees.
  • Place paper baking liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda and salt.
  • With electric mixer fitted with paddle attachment, cream the butter and sugar until light and fluffly, about 5 minutes.
  • At low speed, beat one egg at a time, then add vanilla, sour cream and milk until combined. Add 1/3 of the dry ingredients at a time and beat until just combined. Carefully fold in blueberries into batter.
  • Scoop batter into muffin pans filling each cup to the top. Sprinkle topping evenly over batter. Be generous.
  • Bake 30-35 minutes until cake tester comes out clean.

Nutrition Facts : Calories 232.1, Fat 10.6, SaturatedFat 6.3, Cholesterol 49.1, Sodium 113.9, Carbohydrate 32.3, Fiber 0.9, Sugar 19.2, Protein 2.9

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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