BLUEBERRY MUFFINS WITH CRUMB TOPPING RECIPE RECIPES

Name: Wild Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 dozen.
Ingredients: 1/4 cup butter, softened; 1/3 cup sugar; 1 large egg, room temperature; 2-1/3 cups all-purpose flour; 4 teaspoons baking powder; 1/2 teaspoon salt; 1 cup 2% milk; 1 teaspoon vanilla extract; 1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained; STREUSEL TOPPING:; 1/2 cup sugar; 1/3 cup all-purpose flour; 1/2 teaspoon ground cinnamon; 1/4 cup cold butter, cubed

WILD BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Wild Blueberry Muffins Recipe: How to Make It image

Nothing is better than a warm blueberry muffin in the morning, and these muffins are the best I have ever made. The wild blueberries make them extra special. —Dewey Grindle, Blue Hill, Maine

Provided by Taste of Home

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 1 dozen.

Number Of Ingredients 14

Ingredients

1/4 cup butter, softened
1/3 cup sugar
1 large egg, room temperature
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen wild blueberries or 1 can (15 ounces) water-packed wild blueberries, well drained
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Steps:

Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.

Nutrition Facts : Calories 252 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 39g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

BLUEBERRY-ORANGE MUFFINS RECIPE: HOW TO MAKE IT

Blueberry-Orange Muffins Recipe: How to Make It image

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin

Provided by Taste of Home

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

1 cup quick-cooking oats
1 cup orange juice
1 teaspoon grated orange zest
1 cup canola oil
3 large eggs, room temperature, beaten
3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 to 4 cups fresh blueberries
TOPPING:
1/2 cup finely chopped nuts
3 tablespoons sugar
1/2 teaspoon ground cinnamon

Steps:

Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 228 calories, FatContent 12g fat (2g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 200mg sodium, CarbohydrateContent 28g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

More about "blueberry muffins with crumb topping recipe recipes"

WILD BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Nothing is better than a warm blueberry muffin in the morning, and these muffins are the best I have ever made. The wild blueberries make them extra special. —Dewey Grindle, Blue Hill, Maine
From tasteofhome.com
Reviews 3.8
Total Time 35 minutes
Calories 252 calories per serving

Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.

See details

BLUEBERRY-ORANGE MUFFINS RECIPE: HOW TO MAKE IT

This recipe was given to me some time ago, and I've used it often since. In fact, it's so good that it won first prize at a county fair! Blueberries are plentiful here in the Midwest, and this is a delicious way to prepare them. —Irene Parry, Kenosha, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Calories 228 calories per serving

Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

See details

WILD BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT

Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.

See details

BLUEBERRY-ORANGE MUFFINS RECIPE: HOW TO MAKE IT

Mix oats, orange juice and zest. Blend in oil and eggs. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

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