Best Streusel Topped Blueberry Muffins Recipes
STREUSEL TOPPED BLUEBERRY MUFFINS
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
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
STREUSEL TOPPED BLUEBERRY MUFFINS
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
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
STREUSEL-TOPPED BLUEBERRY MUFFINS
I received this recipe from my sister-in-law and it has become one of my favorites. I love blueberries so these muffins are perfect! -Brenda Hoffman, Stanton, Michigan
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, butter and sugar until crumbly, about 2 minutes. Add egg and sour cream; mix well. Combine the flour, baking powder and baking soda; add to sugar mixture just until combined. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour in a small bowl; cut in butter until crumbly. Sprinkle over batter., Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm muffins.
Nutrition Facts : Calories 302 calories, Fat 9g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 119mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.
STREUSEL-TOPPED LEMON BLUEBERRY MUFFINS
Categories Fruit
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place paper baking cups in 12 regular-size muffin cups or grease bottoms of muffin cups.
- Crush Mom's Best Cereals Blueberry Wheatfuls in food processor. Set aside.
- Mix ¼ cup crushed cereal, 2 tablespoons brown sugar, ½ teaspoon cinnamon and butter in small bowl until crumbly; set aside.
- Beat egg, oil, brown sugar, milk and lemon zest in large bowl. Stir in remaining crushed cereal, flour, baking powder, salt and cinnamon just until moistened. Gently stir in blueberries. Divide batter among muffin cups; sprinkle with topping.
- Bake 15-20 minutes or until golden brown. Enjoy!
STREUSEL TOPPED BLUEBERRY-CHOCOLATE CHIP MUFFINS
I love the combination of blueberries and chocolate. These are super yummy. The crunchy topping just put s them over the top.
Provided by conniecooks
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Streusel topping:.
- Combine ingredients well. Mixture will be crumbly. Set aside.
- Muffins:.
- Preheat oven to 400°F.
- Line 12 large muffin cups with paper liners or treat tin with cooking spray.
- In large bowl combine egg, buttermilk, sugar, butter and vanilla.
- Add remaining ingredients and stir just until combined. Do not overmix.
- Spoon batter into prepared muffin tin.
- Sprinkle with streusel topping.
- Bake in preheated oven for 20 -25 minutes or until toothpick inserted comes out clean.
Nutrition Facts : Calories 261.6, Fat 11, SaturatedFat 6.6, Cholesterol 35, Sodium 271.3, Carbohydrate 39, Fiber 1.4, Sugar 22.4, Protein 3.8
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