Best Blueberry Muffins Streusel Topping
Streusel Muffins

Best Blueberry Muffins Streusel Topping

  • November 24, 2021

Rating: 4 stars HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested).It's important to use butter at room temp (to a point that if you put a fork through it, it would smush).Giant tins as recommended make 5-6 so double recipe!(Update 7/08): I noticed a lot of people had trouble w/their muffins sinking.If you must drown yourself in topping, try this fail proof one I use that has less butter (perfect amount if doubling recipe): 2/3C brown sugar, 1/4C flour, 1/4 tsp cinnamon, 2T butter.Rating: 5 stars I took a look at many of the recipe reviews for these muffins and incorporated their suggestions.In summary, I made the recipe as printed, but I added 1/2 t. vanilla, replaced all of the milk with buttermilk and then added a few more tablespoons of buttermilk to the recipe, replaced the white sugar in the streusel topping with brown sugar, filled 12 regular-size muffin tins about 2/3 full and lightly placed the streusel on top.This recipe would be great with other types of fruit added (other berries, diced peaches, etc.).I've tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way.I made a couple of small modifications only because I was working with what I had on hand.(If you use a non-stick spray and spray the entire pan including the top, they should fall out easily) "Not sweet enough" (The quality of the recipe is only as good as the quality of the ingredients--were your blueberries already bitter?I made these and "The best of the best blueberry muffins" on the same day and almost identical in flavour.Due to the thinness of the other recipe, as it was rising the batter spread out more so the muffin tops were flatter.Combine wet and dry with the fewest strokes possible, there should still be some lumps and perhaps even light streaks of flour.I,too, added a tsp of vanilla to batter and increased the sugar a bit.I made another batch with dried apricots and walnuts..turned out great!Highly recommend this recipe.> Add 2 T. Sour Cream to the egg, oil, milk mixture bringing it to the 1c measure as instructed.This pushes the batter up through the muffin and makes the desirable "crown" effect everyone wants!> let cool at least 5-10 min before removing from the pan to avoid tearing them.I've made streusel toppings for baked goods for years, and I'm not sure why this happened with this recipe, as the butter was incorporated into the other ingredients as small crumbs, not big lumps. .

BEST Blueberry Streusel Muffins {Bakery-Style}

BEST Blueberry Streusel Muffins {Bakery-Style}

BEST Blueberry Streusel Muffins {Bakery-Style}

I just love how crispy it is on the outside and soft it is on the inside, so a good muffin needs to have a large muffin top.I just love how crispy it is on the outside and soft it is on the inside, so a good muffin needs to have a large muffin top.These blueberry muffins are finished with a lovely cinnamon-sugar streusel for crunch and texture which makes the muffin tops even better.These blueberry muffins are finished with a lovely cinnamon-sugar streusel for crunch and texture which makes the muffin tops even better.“This is the best blueberry muffin recipe I have found, big fluffy muffin tops and incredibly crunchy streusel.How to make blueberry streusel muffins:.You start by mixing some sugar, flour, and cinnamon for the crumb topping.Then toss together the flour, baking powder, baking soda, and salt in a large bowl.Next, whisk together the melted butter with the sugar to make a slurry in a separate bowl.Sprinkle the streusel on top and bake for 20 minutes.First, melt your butter in the microwave before you start gathering the rest of your ingredients, preheat your oven, and prepare your baking pan.Grease the entire pan including the rim with butter or non-stick cooking spray for easy removal.So what you get is not just any muffin top, but a sky-high muffin top.How to melt the butter for this recipe.How to store blueberry streusel muffins.Lily Ernst Prep Time: 15 min.Total Time: 35 minutes.Yield: 12 Print Recipe Pin Recipe Description These blueberry muffins are soft, fluffy, and full of juicy blueberry goodness.Ingredients muffin batter: 2 & 1/2 cups ( 315g ) all-purpose flour.large eggs 1 cup (250ml) milk (any kind, whole or buttermilk is best).(15ml) vanilla extract 1 & 1/2 cups ( 230g ) blueberries streusel topping: 1/4 cup ( 50g ) granulated sugar.To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl.Stir in the butter, and set aside.In a large bowl, whisk the flour, baking powder, baking soda, and salt together.In a medium bowl, whisk the melted butter with the sugar.Bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.Let cool in pan on the countertop for 10 minutes.Cuisine: American Keywords: blueberry muffin recipe, blueberry streusel muffins, blueberry muffins with crumb topping. .

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

The inside is properly loaded with lots of blueberries, held together with a muffin batter that bakes up soft and cakey, with a wonderful hint of citrus taste and aroma, and finished off with a sweet and crunchy streusel topping.Make the Batter:.In a medium bowl, combine flour, sugar, baking powder, salt, and both orange and lemon zest:.In another bowl, combine one egg, melted butter, and buttermilk:.Buttermilk tends to come in a quart size container, which is more than you need for this recipe, but it’s a good excuse to also try this incredible Lemon Buttermilk Pie.Whisk the wet ingredients until combined, and don’t worry if it looks curdled and lumpy:.If you stir too much you’ll make the whole batter purple.Use a large 3-tbsp cookie scoop (affiliate) to portion the batter into muffin liners.Crumble it over the tops of the muffin batter:.Bake the muffins for about a half hour, until the crumb topping is golden.Blueberry Muffins with Crumb Topping These amazing blueberry muffins are flavored with citrus zest and topped with a crunchy streusel crumb, for the perfect baked treat!1/4 cup butter melted (salted or unsalted both work) For the Blueberry Muffins: 1.5 cups all-purpose flour (212g).For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.In another large bowl, whisk to combine the melted butter, egg, and buttermilk.Add the wet ingredients to the dry, and stir just enough to bring the batter together.Remove the crumb topping from the fridge and break up the crumbs with your fingertips, sprinkling the topping onto each of the muffin batter scoops.To make sure they are done inside, I gently press my fingertip in the top center of the muffin. .

Blueberry Muffins with Streusel Crumb Topping

Blueberry Muffins with Streusel Crumb Topping

Blueberry Muffins with Streusel Crumb Topping

This Blueberry Muffins recipe will become your favorite breakfast to make!Among the 45 recipes that I posted until now, there is no recipe for muffins!Until a year ago, you could not imagine my kitchen without the smell of muffins.“Hmm, maybe I could try chocolate frosting” I thought to myself one time.“It’s not fair” I thought to myself a few days ago and decided to make an apology to my dear old muffins.And so, late into the night, after a long, long time, the smell of Blueberry Muffins covered with beautiful streusel crumbs spread through the kitchen!Skinny Chocolate Chip Banana Muffins is EASY and HEALTHY BREAKFAST RECIPE for busy mornings!! .

Homemade Blueberry Muffins with Crumb Topping

Homemade Blueberry Muffins with Crumb Topping

Homemade Blueberry Muffins with Crumb Topping

Nothing beats Homemade Blueberry Muffins with Crumb Topping and a large glass of cold milk!Brighten anyone's day with fresh, homemade blueberry muffins with crumb topping for breakfast or a perfectly sweet afternoon snack.Now I'm doing the same thing for my daughters, who especially love to help mix up the muffins by pouring in the milk or dumping in the blueberries.And while plain blueberry muffins are delicious all on their own, adding that crumbly, yummy streusel on top just takes them to a whole other level!For a while my favorite version was the America's Test Kitchen one where you made a basic blueberry jam to go in the middle of the muffin, until I decided that was just too much work for regular mornings.They love them with scrambled eggs and cold milk, and any leftovers get put in the freezer so that I can have blueberry muffins on hand for busier days when we are running short on time.Follow House of Nash Eats on YouTube, Instagram, Facebook, Pinterest, and subscribe via email to receive all of the latest recipes! .

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

Blueberry Muffins with Crumb Topping

You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces). .

Blueberry Sour Cream Muffins with Streusel Topping

Blueberry Sour Cream Muffins with Streusel Topping

Blueberry Sour Cream Muffins with Streusel Topping

When you combine the sweet, juicy burst of blueberry in every bite, an ultra moist muffin, and the buttery, crunch of crumble, you get Blueberry Sour Cream Muffins with Streusel Topping.The sour cream in the batter makes them perfectly moist with a tender crumb and adds just the right amount of flavor depth to showcase the juicy, fresh blueberries.The delicate, sweet and salty buttery crunch of the streusel is a burst of flavor and texture in every mouthful.Add sour cream, a little oil, and vanilla and whisk to combine.Use an ice cream scoop to distribute the batter into a 12 muffin sized tin.We will add a pinch of salt and cinnamon to bring out all the blueberry fabulousness of these muffins.The streusel is made by cutting in room temperature butter with the dry ingredients until it looks like large crumbs.Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand.A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.Print Pin 5 from 8 votes Blueberry Sour Cream Muffins with Streusel When you combine the sweet, juicy burst of blueberry in every bite, an ultra moist muffin, and the buttery, crunch of crumble, you get Blueberry Sour Cream Muffins with Streusel Topping.1/4 teaspoon salt Instructions Muffins Preheat the oven 400 degrees Fahrenheit.Add the sour cream, oil, and vanilla and whisk to combine.Streusel Cut butter into the flour, brown sugar, salt, and cinnamon until the mixture resembles course crumbs.Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand.A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin. .

Blueberry-Raspberry Muffins with Streusel Topping

Blueberry-Raspberry Muffins with Streusel Topping

Blueberry-Raspberry Muffins with Streusel Topping

These blueberry raspberry muffins are the perfect Summer recipe!Maybe the calm came from knowing I would bake this afternoon; time in the kitchen always works like a therapy session.I head back to work (sigh) full time tomorrow; my mornings of coffee in the kitchen – making a big mess with flour, and sugar, and chocolate – will be less frequent.Today, I needed to prepare for the rest of the week – prepare grab and go breakfast.The berry to batter ratio guaranteed your muffin to have a mini bounty of fruit in each cup, and the lemon zest encourages both the blueberries and raspberries to shine to their full flavor potential.1 teaspoon finely grated lemon peel Muffins: 2 cups all-purpose flour.To make the topping: In a medium bowl, mix together the topping ingredients until crumbly.To make the muffins: In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.In a separate large bowl, beat the eggs with the melted butter.Add the buttermilk and lemon zest and whisk to combine. .

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