Blueberry Muffins With Crumb Topping Food

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TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

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

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

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

BLUEBERRY CRUMB MUFFINS



Blueberry Crumb Muffins image

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

Provided by Diana 2

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 14

1/2 cup all-purpose flour
1/2 cup light brown sugar, packed
1/2 teaspoon cinnamon
5 tablespoons unsalted butter, cold, cut into bits
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup light brown sugar, packed
1/2 cup unsalted butter, melted and cooled
2 large eggs
3/4 cup milk
1/4 teaspoon vanilla extract
3/4-1 cup blueberries, I prefer the lesser amount

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.

CRUMB-TOPPED BLUEBERRY MUFFINS



Crumb-Topped Blueberry Muffins image

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

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

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.

STREUSEL TOPPED BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

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!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

BLUEBERRY CRUMB MUFFINS



Blueberry Crumb Muffins image

Perfect blueberry muffins with a sweet brown sugar crumb baked icing. Especially moist and lovely when served warm.

Provided by jacynth

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

1 ⅓ cups all-purpose flour
⅓ cup white sugar
⅓ cup brown sugar
½ teaspoon salt
2 ½ teaspoons baking powder
⅓ cup vegetable oil
2 eggs
½ cup milk
1 ½ cups blueberries
⅓ cup all-purpose flour
¼ cup butter, softened
1 teaspoon ground cinnamon
⅓ cup brown sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
  • In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
  • For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
  • Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 32.5 g, Cholesterol 34.1 mg, Fat 11.5 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.4 g, Sodium 245.4 mg, Sugar 17.9 g

CRUMB-TOP BLUEBERRY MUFFINS



Crumb-Top Blueberry Muffins image

These muffins are super moist and almost cake like. Sure to delight your family for breakfast. You can freeze freeze them in plastic freezer bags for up to 2 months. Reheat in a 350 oven for 8-10 minutes, or in a micorwave oven at 1-minute intervals. From William Sonoma.

Provided by cookiedog

Categories     < 60 Mins

Time 40m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 18

2 1/2 tablespoons all-purpose flour
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace (I use nutmeg)
2 tablespoons cold unsalted butter
2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 orange, zest of, grated
2 large eggs
5 tablespoons unsalted butter, melted, plus extra for greasing
1 teaspoon vanilla extract
1 cup buttermilk (I use the buttermilk substitute from this site)
1 1/2 cups blueberries (fresh or frozen)

Steps:

  • Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops).
  • To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
  • To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
  • In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
  • Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
  • Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.

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Top Asked Questions

How do you make blueberry muffins with cinnamon crumble?
This recipe is filled with blueberries and topped with a cinnamon crumble topping. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or coat with nonstick spray. Set aside. To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter then add flour.
How to make blueberry muffins from scratch?
Directions. 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 enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
How to bake muffins with crumb topping?
Combine sugar, flour, butter, and cinnamon for crumb topping in a small bowl. Mix with a fork until crumbly. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Are blueberry muffins good for You?
In general, most homemade blueberry muffins are made with traditional muffin ingredients like butter, flour and sugar, so they aren't always good for you. You can swap in whole wheat flour and coconut oil to healthy them up if you'd like. Plus blueberries are always good for you!

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