Blueberry Muffins With Streusel Topping Recipes

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.

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!!

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.

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.

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.

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.

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.

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.

Steps:

• Set oven to 375 degrees (350 degrees for convection oven).
• Prepare 7 jumbo muffin tins with jumbo paper liners.
• Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
• For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
• In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
• In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
• Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
• Spoon batter evenly into each muffin tin.
• Sprinkle with streusel topping.
• Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
• Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
• **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!

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.