Cinnamon Streusel Blueberry Muffins Einstein Bagels Recipes

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.

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!!

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

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.

Steps:

• Preheat oven to 400°F.
• Mix flour, sugar, baking powder, salt, nutmeg, allspice, & cinnamon.
• Add egg, milk and margarine.
• Stir wet mix into dry ingredients until just mixed. Do not overmix.
• Fill paper-lined muffin cups 1/2 the way full.
• Combine topping ingredients and sprinkle over muffin batter.
• Bake 20 minutes or until done.

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.

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.

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.