Blueberry Muffin Cupcakes With A Streusel Topping And Vanilla Icing Recipes

Steps:

• Make the topping: Mix together granulated and brown sugars and cinnamon.
• Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
• Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
• Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.

Steps:

• Have your eggs and butter at room temperature before you begin baking. Line 24 muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, corn starch, baking powder, and salt. Set aside.
• Preheat over to 350 degrees. In a large mixing bowl beat butter with an electric mixer on high for 30 seconds. gradually add sugar, about 1/4 cup at a time, beating on medium speed for about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium for 1 minute after each addition making sure to scrape the sides of the bowl. Add flour mixture, stir until just combined.
• Spoon batter into prepared muffin cups, filling each one 2/3 full. Sprinkle blueberries over batter in muffin cups. Sprinkle with streusel topping.
• Bake for 15-18 minutes or until a toothpick inserted in center comes out clean. Cool cupcakes in pan for 10 minutes. Remove cupcakes from muffin cups and drizzle with vanilla icing.
• Streusel Topping:In a medium bowl, combine flour, brown sugar, cinnamon, and salt. With a pastry blender or a fork, cut in the butter until mixture resembles coarse crumbs. Makes about 1 1/2 cups of topping.
• Vanilla Icing:In a medium bowl, combine room temperature butter, powdered sugar, and vanilla. St ir in 1-2 tbsp of milk to make icing drizzling consistency. Makes approximately 3/4 of a cup.

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:

• Heat oven to 400°F. Spray 10 regular-size muffin cups with cooking spray.
• In small bowl, mix 1/4 cup of the sugar, 7 1/2 teaspoons flour and the cinnamon. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.
• In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened.
• Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Divide batter evenly among muffin cups; sprinkle with reserved cinnamon mixture.
• Bake 20 minutes or until tops spring back when touched lightly in center. Immediately remove from pan to cooling rack. Serve warm or cool.

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 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!!