Best Blueberry Muffins With Cinnamon Crumble Recipes

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.

BLUEBERRY MUFFINS WITH CINNAMON CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees. To make the crumble: In a medium bowl combine flour, brown sugar and cinnamon. Add the butter and work in with your fingers until crumbly.Set aside To make muffins: Line a 12 cup muffin tin. In a small bowl sift together the flour with baking soada and powder, salt cinnamon and nutmeg. Cream the butter and sugar ina large bowl until light and fluffy. Add teh eggs beating after each one. On low speed add the flour mixture in 3 additions alternating with the buttermilk.. Gently fold in the blueberries. Spoon the batter into tin and sprinkle crumble over top. Bake for 20 -25 mins until toothpick inserted comes out clean.Cool in pan for ten mins . Freezes well!! NOTE: In the original recipe it called for unsalted butter and a mixture of AP flour and cake flour. I have been making them as above for 5 years and they are great!! If you want to you can use unsalted butter in place of the salted and use 1 1/2 cups AP flour and 1/2 cup cake flour. These are the best blueberry muffins i have ever had!!

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.

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line or butter muffin tin.
• To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar.
• In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
• Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
• Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
• Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
• Cool for 5 minutes before removing from the tin.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

CINNAMON BLUEBERRY MUFFINS

Steps:

• In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.