Nonnies Blueberry Muffins With Nut Crunch Topping Recipes

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BLUEBERRY CRUNCH MUFFINS

As if blueberry muffins aren't good enough! A topping is added on top of these to make them even better than they already are! Recipe courtesy reynoldskitchens.com

Provided by flume027

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12



Blueberry Crunch Muffins image

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.

Nutrition Facts : Calories 390, Fat 13.4, SaturatedFat 8.1, Cholesterol 64.3, Sodium 439.3, Carbohydrate 62.7, Fiber 1.8, Sugar 32.7, Protein 5.8

3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/2 cup butter or 1/2 cup margarine, melted
2 teaspoons vanilla extract
2 cups frozen blueberries, rinsed and drained
1/2 cup flour
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened

BLUEBERRY NUT MUFFINS

Muffins are a great part of a brunch or tea. These are not too sweet, which lends to the favor of the fruit in this muffin. Sprinkle sugar on top of muffins before baking for a sweeter top.

Provided by Valerie Ulloa Nickerson

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 12

Number Of Ingredients 9



Blueberry Nut Muffins image

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  • Stir the flour, sugar, baking powder, and salt together in a large bowl. Beat the egg, milk, and oil together in a separate bowl. Make a well in the center of the flour mixture; pour the egg mixture into the well, and stir until the flour mixture is just moistened. Be sure to not over-mix. Fold the blueberries and walnuts into the batter. Spoon the batter into the prepared muffin cups to about 3/4 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 22.9 g, Cholesterol 17.1 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 274.2 mg, Sugar 5.5 g

2 cups all-purpose flour
3 tablespoons white sugar
4 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
¼ cup vegetable oil
1 cup blueberries
½ cup chopped walnuts

NONNIES BLUEBERRY MUFFINS WITH NUT CRUNCH TOPPING

The nut crunch topping really make these muffins so good. My daughter Sara loves them.(me too)

Provided by Lynda Sweezey @mema5

Categories     Other Breakfast

Number Of Ingredients 11



Nonnies Blueberry Muffins with Nut Crunch Topping image

Steps:

  • Combine all ingredients,except blueberries. Stir until just moistened.DO NOT OVER MIX OR MUFFINS WILL BE TOUGH.Batter should be lumpy. Fold in blueberries. PUT MUFFIN LINERS IN MUFFIN CUPS Fill up 2/3 full.
  • Combine Topping ingredients. Sprinkle on top of each muffin. Bake 400 for 20-25 min.in a preheated oven.

1 large egg
1/2 cup(s) milk
1/4 cup(s) canola oil
1 1/2 cup(s) flour
1/2 cup(s) sugar
2 teaspoon(s) baking powder
1 cup(s) fresh blueberries
NUT CRUNCH TOPPING
1/3 cup(s) sugar
1/2 teaspoon(s) cinnamon
1/3 cup(s) chopped pecans

THE NO-FAT BLUEBERRY MUFFINS RECIPE

Make and share this The No-Fat Blueberry Muffins Recipe recipe from Food.com.

Provided by Ducky

Categories     Quick Breads

Time 29m

Yield 12 serving(s)

Number Of Ingredients 9



The No-Fat Blueberry Muffins Recipe image

Steps:

  • Preheat oven to 400°F.
  • Spray twelve 2 to 2 1/2 inch muffin pan cups.
  • Into large bowl, sift flour with soda, powder and salt.
  • Into medium size bowl beat egg whites and milk.
  • Add sugar, then egg mixture into large bowl.
  • With spatula, blend until throughly combined (mixture should be slightly lumpy).
  • Gently fold blueberries into mixture.
  • Spoon batter into prepared muffin cups about 2/3 cups from top.
  • Bake 18 to 22 minutes.

2 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
4 egg whites
1 1/4 cups skim milk
1 cup fresh blueberries or 1 cup frozen blueberries
non-fat cooking spray

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