CINNAMON STREUSEL BLUEBERRY MUFFINS (EINSTEIN BAGELS!)
This is truly one of the best blueberry muffins I've ever had. These are just like the Einstein Bagels Blueberry Muffins!
Provided by AZFoodie
Categories Breakfast
Time 30m
Yield 12 Muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan, or line with muffin liners.
- Combine flour, sugar, salt and baking powder. Place vegetable oil into a 2 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top.
- To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle evenly over muffins before baking.
- Bake for 20 to 25 minutes.
GOURMET MAGAZINE'S CINNAMON BLUEBERRY MUFFINS
Make and share this Gourmet Magazine's Cinnamon Blueberry Muffins recipe from Food.com.
Provided by blucoat
Categories Quick Breads
Time 43m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 400°F
- Put liners in muffin cups.
- Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
- Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
- Add milk mixture and stir until just combined.
- Fold in blueberries gently.
- Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 200.2, Fat 6.7, SaturatedFat 4, Cholesterol 33.9, Sodium 160.7, Carbohydrate 33.2, Fiber 1, Sugar 20.1, Protein 2.7
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.
Nutrition Facts : Calories 252 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON BLUEBERRY MUFFINS
I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
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
CINNAMON STREUSEL BAGELS
Bagels are a brunch time favorite, often served as a savory course. As part of a brunch buffet, however, Ree has decided to make them sweet with a streusel topping and a delicious icing.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper.
- Place the bagel halves on the sheet pan.
- In a small bowl, mix together the cream cheese, maple syrup and vanilla bean paste. Spread 1 tablespoon of the mixture on top of each bagel half, in a thin layer.
- For the topping: In a bowl, mix the flour, oats, brown sugar, baking powder, pecan pieces, cinnamon and salt. Stir, while drizzling in the butter, and keep folding and stirring until the mixture comes together. Sprinkle the topping in an even layer over the bagels.
- Bake until golden and crisp, 18 to 20 minutes.
- For the icing: Meanwhile, combine the powdered sugar, cream and salt in a bowl until smooth.
- Remove the bagels from the oven, then drizzle the icing over the tops of the bagels. Transfer to a platter and serve warm.
Nutrition Facts : ServingSize 1 of 10 servings, Calories 444, Fat 21g, SaturatedFat 11g, Carbohydrate 60g, Fiber 2g, Sugar 37g, Protein 6g, Cholesterol 53mg, Sodium 301mg
BLUEBERRY STREUSEL MUFFINS
I found these muffins in a book by the Australian Women's Weekly and made them for my Dad's birthday this year. The original recipe called for blackberries but I used blueberries instead. I'm sure they will be yummy with other berries as well. I also cut back on the sugar and butter used in the original and they still were very rich. Yum! Note: the cup measurements are based on the use of an Australian cup of 250 ml.
Provided by Lalaloula
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
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.
Nutrition Facts : Calories 238.6, Fat 9, SaturatedFat 2, Cholesterol 50.1, Sodium 300.3, Carbohydrate 34.7, Fiber 1.7, Sugar 10.4, Protein 5
CINNAMON STREUSEL MUFFINS
Make and share this Cinnamon Streusel Muffins recipe from Food.com.
Provided by bidness44
Categories Quick Breads
Time 30m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- Spray cavities with vegetable spray or line with baking cups.
- In large bowl, combine flour, sugar, baking powder, cinnamon and salt.
- In small bowl, whisk milk, egg and melted butter until well blended.
- Stir wet ingredients into dry ingredients, mixing only until moistened. Do not overmix. Divide batter into muffin cups.
- For topping, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle evenly over muffins.
- Bake 16-18 minutes or until golden brown.
- Makes 6 muffins.
- Optional Tweaks from readers at Wilton.com:.
- >Increase to 1/4 cup of brown sugar for topping.
- >add an extra egg and (more) cinnamon or apple pie spice to either/both the batter and streusel.
- >more sugar, more spice and maybe even some vanilla.
- >More bk powder.
- >1/8 teaspoon salt to topping.
- >Change white sugar to Light Brown Sugar for batter or half & half.
Nutrition Facts : Calories 255.8, Fat 11.4, SaturatedFat 6.8, Cholesterol 59.3, Sodium 265.6, Carbohydrate 34.3, Fiber 0.9, Sugar 12.9, Protein 4.5
BLUEBERRY STREUSEL MUFFINS
Make and share this Blueberry Streusel Muffins recipe from Food.com.
Provided by Kikimony
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl cream sugar and butter.
- Add egg and milk.
- In a bowl, add flour, baking powder and salt.
- Add to cream mixture.
- Stir in vanilla.
- Fold in blueberries.
- Fill muffin cups 2/3 full.
- FOR STREUSEL: Add sugar, flour and cinnamon.
- Cut in butter until crumbly.
- Sprinkle over muffins.
- Bake at 375 for 25-30 minutes.
Nutrition Facts : Calories 254.1, Fat 9.2, SaturatedFat 5.5, Cholesterol 40.8, Sodium 289, Carbohydrate 39.2, Fiber 1.2, Sugar 15.8, Protein 4.3
CINNAMON-CUMBLE BLUEBERRY MUFFINS
This is a recently adopted recipe of mine. My DS loves blueberry muffins so I had to adopt these for him. I reduced the amount of topping as well as amount of butter in the batter. These remind me of bakery style muffins.
Provided by PaulaG
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
- Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
- To make the blueberry muffins, preheat the oven to 350 degrees F.
- Generously butter or grease six 8-ounce jumbo muffin cups.
- If using fresh blueberries, rinse and thoroughly dry the berries.
- In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
- In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
- In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
- Whisk in the vanilla and melted butter.
- Pour the buttermilk mixture into the well.
- Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
- If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
- Add the blueberries and fold in just to distribute evenly taking care not to overmix.
- Evenly divide the crumble topping among the muffins, sprinkling it on top.
- Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
- Serve warm, or cool completely.
- Store in an airtight container at room temperature for up to 2 days.
More about "cinnamon streusel blueberry muffins einstein bagels recipes"
FAVORITE BLUEBERRY MUFFINS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (450)Category Breakfast
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
ANNA OLSON’S CLASSIC BLUEBERRY STREUSEL MUFFINS - FOOD …
From foodnetwork.ca
CINNAMON STREUSEL MUFFINS RECIPE - AMANDA'S COOKIN'
From amandascookin.com
CINNAMON STREUSEL BLUEBERRY MUFFINS - GIRL WITH THE …
From girlwiththeironcast.com
BEST BLUEBERRY STREUSEL MUFFINS - TASTE OF THE FRONTIER
From kleinworthco.com
BETTER THAN A BAKERY LEMON BLUEBERRY MUFFINS WITH CINNAMON …
From bakerstable.net
BLUEBERRY CINNAMON STREUSEL MUFFINS BY THEFEEDFEED | QUICK
From thefeedfeed.com
THE WHOLE FAMILY WILL JUMP RIGHT OUT OF BED FOR THESE …
From foodnetwork.ca
THE BEST SMALL BATCH CINNAMON STREUSEL MUFFINS RECIPE
From aweekendcook.com
CINNAMON STREUSEL ROLLS - EATINGWELL
From eatingwell.com
CINNAMON STREUSEL BLUEBERRY MUFFINS (EINSTEIN BAGELS!) RECIPE
From pinterest.com
You'll also love