Crunchy Topped Blueberry Muffins Recipes

BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.
• Start with the streusel crumb topping. In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe.
• For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.
• In another large bowl, whisk to combine the melted butter, egg, and buttermilk. It's fine if it looks curdled or lumpy.
• Add the wet ingredients to the dry, and stir just enough to bring the batter together. It will be thick and lumpy, and that's fine. Take care not to overstir, which can make your muffins tough.
• Dump in the blueberries, and fold them in gently, just enough to distribute them somewhat evenly. Take care not to stir too much, or your batter will turn purple.
• Use a large 3-Tbsp cookie scoop and scoop slightly overfilled portions evenly into the 12 lined muffin wells.
• Remove the crumb topping from the fridge and break up the crumbs with your fingertips, sprinkling the topping onto each of the muffin batter scoops.
• Bake for 28-30 minutes, until the crumbs are golden brown. To make sure they are done inside, I gently press my fingertip in the top center of the muffin. It should spring back to the touch.
• They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they've cooled for about 2 hours. Enjoy!

CRUNCHY-TOPPED BLUEBERRY MUFFINS

Steps:

• 1. Preheat the oven to 375ºF. Lightly grease 12 standard muffin cups with cooking spray or line with cupcake liners and set aside.2. To make the topping: In a small bowl, whisk together the flour, sugar, and cinnamon until blended. Using your fingers or a pastry blender, work the butter into the flour mixture until the topping is crumbly. Set aside.3. To make the muffins: In a large bowl, whisk together the flour, baking powder, and salt until well blended.4. In a medium bowl, whisk together the egg and sugar until light. Whisk in the butter, then the sour cream and vanilla until blended. Pour the egg mixture over the flour mixture,stirring until just combined. Do not overbeat the sticky dough. Fold in the berries.5. Spoon the batter into the prepared muffin tin. Top each muffin with about 1 tablespoon of the topping.6. Bake until the muffins have risen and are lightly browned, and a toothpick inserted in the middle comes out clean, about 25 minutes. Do not overbake. Cool the muffins in the tin for 5 minutes, then transfer to a rack to cool slightly otherwise, you could burn your mouth on the hot berries and the crust could separate from the muffin. (If you are not using liners, the curved blade of a grapefruit knife will help unmold the warm muffins.) The muffins are best eaten warm or within a few hours of baking.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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!!

TO DIE FOR BLUEBERRY MUFFINS

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.

CRUMB-TOPPED BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CRUNCHY TOP TENDER BLUEBERRY MUFFINS

Steps:

• Bring 1 c. fresh blueberries and 1 tsp sugar to simmer in a small saucepan over medium heat. Cook, mashing berries several times and stirring frequently, until berries have broken down and mixture is thickened and reduced to about 1/4 c, about 6 minutes. Transfer to small bowl and cool, 10 to 15 minutes. Cover and refrigerate until ready to bake muffins.
• Whisk flours and salt together in a large bowl. Whisk 1 1/8 c sugar, zest and eggs together in a medium bowl until thick and homogenous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in 1 c. buttermilk and vanilla until combined.
• Using a rubber spatula, fold egg mixture into flour mixture until just moistened (batter will be very lumpy - do not overmix). Cover and let rest, refrigerated, overnight.
• For the topping: When ready to bake, adjust the oven rack to upper-middle position and heat oven to 425 degrees. Process sugar and zest in food processor, until combined, about 10 sec. Transfer to a small bowl and set aside.
• Spray standard muffin tin with non-stick spray. Whisk remaining 1/4 c. buttermilk and baking powder to combine. Fold buttermilk mixture and remaining 1 c. berries into muffin batter until just combined. (There should be no streaks of buttermilk).
• Using ice cream scoop or large spoon, divide half of batter equally among muffin cups (cups should be half full). Place teaspoon of cooked berry mixture on top of batter. Scoop remaining batter on top of berry filling.
• Using a butter knife, gently swirl berry filling into muffin batter using a figure 8 motion. Sprinkle lemon sugar on top of muffins.
• Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 5 minutes before serving.

BLUEBERRY CRUNCH MUFFINS

Steps:

• Preheat oven to 375 (or to 350 if using dark or nonstick muffin tin).
• Combine topping ingredients in small bowl until crumbly and set aside.
• Combine flour, sugar, baking powder and salt in large bowl.
• Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened.
• Stir in blueberries.
• Spoon 1/3 cup batter into each baking cup.
• Sprinkle topping evenly over batter.
• Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.