Blueberry Streusel Muffins Lighter Recipes

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.

BLUEBERRY STREUSEL MUFFINS

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.

STREUSEL TOPPED BLUEBERRY MUFFINS

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!!

BLUEBERRY-STREUSEL MUFFINS

Steps:

• PULSE almonds 2 or 3 times in a blender or food processor until chopped.
• Add brown sugar and 1 tablespoon flour; process 5 seconds.
• Add butter; pulse 5 or 6 times or until mixture is crumbly.
• Stir in oats; set aside.
• COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
• WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
• TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
• Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
• BAKE at 400° for 15 to 20 minutes or until golden brown.
• Remove immediately from pans, and cool on wire racks.

BLUEBERRY STREUSEL MUFFINS

Steps:

• In a large bowl combine flour, baking powder, salt and sugar.
• In another bowl mix egg, oil and milk.
• Add wet ingredients to dry ones and mix only until just combined.
• Fold in apple and blueberries.
• Fill dough into prepared muffin tins (you may either grease the tins or line them with paper cups). Make sure not to fill them to the top because you will need some space for the streusel.
• In a third bowl combine the ingredients for the streusel topping by hand. When your crumbs have reached the desired size (the longer you mix, the smaller the crumbs), sprinkle them over the muffins.
• Bake at 180°C/350F in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.