Blueberry Almond Streusel Muffins Recipes

Steps:

• Heat oven to 400ºF.
• Combine 1/4 cup flour and 1/4 cup sugar in a medium bowl.
• Cut in 2 Tbs butter until mixture is crumbly, then stir in chopped almonds and set aside.
• Combine 2 cups flour, baking powder, salt, sugar, and lemon zest in a large bowl.
• Add the blueberries and toss gently to combine.
• Make a well in the center of the flour mixture.
• Combine the eggs, milk and 1/2 cup melted and cooled butter.
• Pour into the center of the well and stir just until dry ingredients are moistened.
• Spoon batter into greased muffin pans, filling 2/3 full.
• Sprinkle evenly with almond mixture.
• Bake for 15-20 min or until muffins are golden.
• Remove from pans immediately.

Steps:

• Preheat oven to 400.
• Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
• Make a well in center of mixture.
• Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
• Add yogurt mixture to flour mixture.
• Stir just until moist.
• Gently fold in blueberries.
• Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
• Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
• bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
• Cook in pans 10 minutes on a wire rack.
• remove from pans.
• Serve warm or at room temperature.

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 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.