Nonnies Blueberry Muffins With Nut Crunch Topping Recipes

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

Ingredients

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

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

Crumb-Topped Blueberry Muffins image

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.

Ingredients

4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1/2 teaspoon salt
1 cup cold butter
2 large eggs, lightly beaten
1-1/3 cups whole milk
2 teaspoons grated orange zest
2 teaspoons almond extract
1 teaspoon vanilla extract
2 cups fresh blueberries
TOPPING:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons cold butter

TO DIE FOR BLUEBERRY MUFFINS

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

To Die For Blueberry Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

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

Ingredients

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