BLUEBERRY CRUMB MUFFINS
Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm.
Provided by jacynth
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
- In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
- For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
- Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 32.5 g, Cholesterol 34.1 mg, Fat 11.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.4 g, Sodium 245.4 mg, Sugar 17.9 g
CRUMB-TOPPED BLUEBERRY MUFFINS
For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 248mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
BEST EASY BLUEBERRY CRUMB MUFFINS
We love this recipe for blueberry muffins, they are perfect, tender and full of berries! I usually do 1/2 all purpose flour 1/2 white whole wheat. Subsititute any milk (dairy or non) in this recipe and it works fine. *** i edited to change the mistake- it should be baking POWDER in step 2, not soda :)
Provided by newmama
Categories Quick Breads
Time 30m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 400.
- combine sugar, flour, salt, baking soda and whisk to combine.
- combine oil and eggs in a 2 cup measuring cup. fill the rest with milk to 2 cups and whisk.
- stir wet into dry ingredients.
- fold in blueberries gently.
- fill 18 muffin cups just about full.
- sprinkle with crumb topping over tops and bake 20-25 minutes.
- crumb topping:
- using a fork combine all ingredients until small crumbs form.
Nutrition Facts : Calories 289.8, Fat 11.8, SaturatedFat 3.1, Cholesterol 31.5, Sodium 243.3, Carbohydrate 43.4, Fiber 1.1, Sugar 24.2, Protein 3.5
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
BLUEBERRY CRUMB MUFFINS
As soon as I saw this title, I just knew it was something I'd have to make. And......it's everything I though it would be. Moist and flavourful, with a wonderful 'crumb' topping. I found it on "a pinch of sugar" recipe blog. The writer - Jen T - mentions that she adapted it from a 'Dorie Greenspan' recipe
Provided by Diana 2
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 14
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.
OUR FAVORITE BLUEBERRY MUFFINS
Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 dozen
Number Of Ingredients 15
Steps:
- Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
- Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
- Sift together flour, baking powder, and salt into a bowl.
- With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
- Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
- Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
- Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.
More about "best easy blueberry crumb muffins recipes"
BEST BLUEBERRY CRUMBLE MUFFINS - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
5/5 (1)Servings 10
- In a small bowl, mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1½ teaspoons cinnamon using a pastry cutter or fork until you have crumbles and set aside.
- In a large bowl, whisk together 1½ cups flour, ¾ cup sugar, ½ teaspoon salt and 2 teaspoons baking powder; set aside.
BLUEBERRY MUFFINS WITH CRUMB TOPPING - FIFTEEN SPATULAS
From fifteenspatulas.com
5/5 (102)Total Time 45 minsCategory BreakfastCalories 274 per serving
- Start with the streusel crumb topping. In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe.
- For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.
- In another large bowl, whisk to combine the melted butter, egg, and buttermilk. It's fine if it looks curdled or lumpy.
FAVORITE BLUEBERRY MUFFINS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLUEBERRY CRUMBLE MUFFINS RECIPE | LIFE MADE SIMPLE
From lifemadesimplebakes.com
BLUEBERRY MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
JUMBO BLUEBERRY CRUMB MUFFINS - BAKER BY NATURE
From bakerbynature.com
BAKERY STYLE BLUEBERRY CRUMB MUFFINS • FREUTCAKE
From freutcake.com
BLUEBERRY MUFFINS (ULTRA MOIST!) | RECIPETIN EATS
From recipetineats.com
BLUEBERRY COFFEE CAKE - CHEF DENNIS
From askchefdennis.com
LOW-ALLERGY VEGAN BLUEBERRY MUFFINS ARE A WEEKEND MUST-BAKE
From bodyandsoul.com.au
TOP 42 BEST BLUEBERRY CRUMB MUFFIN RECIPE RECIPES
From nyamaneilang.coolfire25.com
EASY BLUEBERRY MUFFINS RECIPE - BEST BLUEBERRY MUFFINS
From homecookingadventure.com
THE BEST BLUEBERRY MUFFINS RECIPE (FROM SCRATCH!) - COOKING CLASSY
From cookingclassy.com
BLUEBERRY MUFFINS - I AM BAKER
From iambaker.net
BLUEBERRY MUFFINS - SIMPLY SCRATCH MADE
From simplyscratchmade.com
TOP 41 BEST BLUEBERRY CRUMB MUFFIN RECIPE RECIPES
From howard.coolfire25.com
BLUEBERRY MUFFIN TOPS RECIPE
From simplyrecipes.com
BLUEBERRY BANANA OATMEAL MUFFINS - THE ROASTED ROOT
From theroastedroot.net
TOP 49 BLUEBERRY MUFFINS CRUMB TOPPING RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
HOMEMADE BLUEBERRY MUFFINS WITH CRUMB TOPPING - WHAT MOLLY …
From whatmollymade.com
50 BEST BREAKFAST RECIPES - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BLUEBERRY CRUMBLE MUFFINS RECIPE {WITH SUGAR STREUSEL TOPPING}
From tastesoflizzyt.com
CINNAMON CRUMB CAKE • KROLL'S KORNER
From krollskorner.com
BLUEBERRY MUFFINS WITH CRUMB TOPPING - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #for-large-groups #breads #breakfast #fruit #easy #beginner-cook #kid-friendly #vegetarian #muffins #dietary #quick-breads #berries #blueberries #pasta-rice-and-grains #brunch #taste-mood #sweet #to-go #number-of-servings
You'll also love