BLUEBERRY CRUMB CAKE MUFFINS RECIPES
BLUEBERRY CRUMB MUFFINS RECIPE - FOOD.COM
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
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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.
Nutrition Facts : Calories 317.6, FatContent 14.1, SaturatedFatContent 8.6, CholesterolContent 66.2, SodiumContent 164.8, CarbohydrateContent 44.2, FiberContent 1, SugarContent 22.7, ProteinContent 4.5
TO DIE FOR BLUEBERRY MUFFINS | ALLRECIPES
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
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 large muffins
Number Of Ingredients 12
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, CarbohydrateContent 56.9 g, CholesterolContent 39.3 mg, FatContent 16.1 g, FiberContent 1.4 g, ProteinContent 4.3 g, SaturatedFatContent 5.2 g, SodiumContent 321.8 mg, SugarContent 33.6 g
More about "blueberry crumb cake muffins recipes"
BLUEBERRY CRUMB MUFFINS RECIPE - FOOD.COM
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
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 317.6 per serving
From food.com
Reviews 5.0
Total Time 35 minutes
Calories 317.6 per serving
- Cool for 5 minutes before removing from the tin.
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CRUMB-TOPPED BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.
From tasteofhome.com
Reviews 3.2
Total Time 35 minutes
Calories 219 calories per serving
From tasteofhome.com
Reviews 3.2
Total Time 35 minutes
Calories 219 calories per serving
- 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.
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TO DIE FOR BLUEBERRY MUFFINS | ALLRECIPES
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!
From allrecipes.com
Reviews 4.6
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes
Calories 383.1 calories per serving
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Reviews 4.6
Total Time 40 minutes
Category Bread, Quick Bread Recipes, Muffin Recipes, Blueberry Muffin Recipes
Calories 383.1 calories per serving
- Bake for 20 to 25 minutes in the preheated oven, or until done.
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Total Time 37 minutes
Cuisine american
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