OTIS SPUNKMEYER BLUEBERRY MUFFINS RECIPE RECIPES

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BLUEBERRY STREUSEL MUFFINS RECIPE | ALLRECIPES



Blueberry Streusel Muffins Recipe | Allrecipes image

This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.

Provided by Carol Semenuk

Categories     Blueberry Muffins

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 1 dozen

Number Of Ingredients 13

½ cup butter, softened
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1 ½ cups blueberries
2 tablespoons all-purpose flour
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
2 tablespoons butter, chilled

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.

Nutrition Facts : Calories 251.1 calories, CarbohydrateContent 35 g, CholesterolContent 57.2 mg, FatContent 10.9 g, FiberContent 1.1 g, ProteinContent 3.9 g, SaturatedFatContent 6.5 g, SodiumContent 242.1 mg, SugarContent 17.1 g

QUICK & EASY KETO BLUEBERRY MUFFINS (LOW CARB FRIENDLY ...



Quick & EASY Keto Blueberry Muffins (Low Carb Friendly ... image

Moist muffins stuffed with sweet blueberries and baked to perfection.

Provided by Megha Barot

Categories     Dessert

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 10

1 cup almond flour
2 tsp baking powder
1/4 cup butter, melted
2 tbsp almond milk
2 large eggs
1/4 cup Low Carb Sugar Substitute
20 drops liquid stevia
70 grams fresh blueberries
1 tsp vanilla extract
1/4 tsp Pink Himalayan Salt

Steps:

  • Grease a muffin tin or line it with muffin cups (and grease those if not suing parchment paper cups) and preheat your oven to 350 degrees F.
  • In a large mixing bowl melt the butter in the microwave.
  • Add in the remaining ingredients, except for the blueberries and combine using a hand mixer or a whisk until uniform in consistency (as seen in video).
  • Gently fold in your fresh blueberries.
  • Evenly divide the batter throughout 8 muffins and bake for 22-25 minutes.
  • Allow to cool for 5-10 minutes prior to handling. 
  • Best stored in a zip top bag or air tight container in the fridge up to 5 days. Enjoy with some butter for a quick grab and go breakfast!

Nutrition Facts : Calories 154 kcal, CarbohydrateContent 4 g, ProteinContent 4 g, FatContent 13 g, FiberContent 1 g, ServingSize 1 serving

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