Best Moist Blueberry Streusel Muffins
- November 20, 2021
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. .
To Die For Blueberry Muffins
Rating: 4 stars HELPFUL TIPS: Vanilla isn't needed for this recipe (as some have suggested).Makes no difference ,and i put a heaping overflowing tsp.It's important to use butter at room temp (to a point that if you put a fork through it, it would smush).(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.(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.They do not turn the batter blue & have an intense blueberry flavor!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. .
Homemade Best-Ever Blueberry Streusel Muffins
My favorite Blueberry Muffins topped with a sweet streusel topping.We were fortunate enough to get to spend spring break in California this year.In these muffins you have the option to have whole blueberries or a blueberry swirl.The blueberry swirl is for all those blueberry texture haters out there – it’s almost like a blueberry jam that gets swirled into the muffin batter before baking.**My secret to getting the blueberries to not sink to the bottom is giving them a light toss in about a tablespoon of flour before folding them in.The muffin batter.This muffin batter is my go to muffin batter for now on.When we see everyone enjoying our recipes it always makes our day.Homemade Best-Ever Blueberry Streusel Muffins My favorite Blueberry Muffins topped with a sweet streusel topping.1 teaspoon sugar For the muffins: 2 1/2 cups all-purpose flour.1/4 cup vegetable oil.1 1/2 teaspoon vanilla For the streusel topping: 1/2 cup all-purpose flour.For the blueberry swirl: ![i]**If you want to use whole blueberries in your muffin batter instead of a blueberry swirl, omit this step, toss whole blueberries with 1 additional Tablespoon of flour, and fold blueberries in after preparing batter.For the muffins: Whisk the flour, baking powder and salt together in a large bowl.In a medium bowl, whisk together 1-1/8 cups sugar and eggs until thick and well combined, about 45 seconds.Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.Make the streusel topping: To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. .
Perfect Blueberry Streusel Muffins Recipe on Food52
Make the streusel: Combine the cinnamon, flour, and brown sugar in a small bowl.(In terms of ratios, my perfect blueberry muffin follows the rule of three: one-third berries, one-third batter, and one-third streusel topping. ). .
Jumbo Blueberry Crumb Muffins
These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery!I’m super excited because this is the first jumbo muffin recipe to make its way onto my blog!And I’m already dreaming about what to make in my jumbo muffin tin next.I’ve baked these blueberry crumb muffins multiple times in the past and everyone always goes crazy over them!Jumbo Blueberry Muffin Recipe.Today’s recipe has two parts: the jumbo blueberry muffin base and the buttery crumbs.I suggest making the crumb topping before the muffin batter, that way it has time to chill in the fridge while you prep and assemble to muffin batter.If it’s a little soft, try popping it in the freezer for a few minutes.These are blueberry muffins done right!More Blueberry Muffin Recipes:.Jumbo Blueberry Crumb Muffins Ashley Manila Moist and Fluffy, my homemade Jumbo Blueberry Muffins are even better than the ones from the bakery!3/4 cup all-purpose flour (not packed).1 and 1/2 cups blueberries Instructions For the Crumb Topping: In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal.The crumbs should be pea-sized.In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.Top each muffin cup with about 3 tablespoons of crumb topping. .
Best Blueberry Streusel Muffins
The very Best Blueberry Streusel Muffins recipe you’ll ever make!Blueberry Streusel Muffins.blueberry muffins with streusel topping.Streusel Topping for Muffins.Place the leftover muffins in an airtight container and keep at room temperature for up to 4 days.HOW DO YOU MAKE BLUEBERRY STREUSEL MUFFINS?Blueberry Drizzle Combine the blueberries, sugar and water in a small saucepan & heat over medium until boiling- stirring often.Streusel Combine the flour, sugar, butter and cinnamon in a small bowl & whisk together with a fork until combined & crumbly & mixture resembles wet sand.Muffins Preheat the oven to 400 degrees In a large mixing bowl, whisk together the eggs & sugar until combined.Whisk in the yogurt, oil & vanilla extract.Fold in the flour, baking powder & salt.(lined or sprayed with cooking spray if not using the flexipan) Add a small spoonful of the blueberry drizzle over the top of each well full of batter.Cool for 5 minutes in the pan before transferring to a wire rack to continue cooling – or serve warm.Blueberry Streusel Muffin Recipe.But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.Ingredients for Blueberry Streusel Muffins Blueberry Drizzle blueberries.If you love this Easy Blueberry Muffin recipe, you’re going to love these other blueberry recipes too.Blueberry Cobbler Bars are a simple and easy summer treat with a rich buttery texture & pop of blueberry in every bite.Skinny Blueberry Muffins are easy to make & delicious too, making them the perfect breakfast! .
Blueberry Streusel Muffins
The best bake shop blueberry muffins are moist and fluffy, full of fresh, juicy berries, and finished with a buttery brown sugar streusel crumb topping.These coffee house Blueberry Streusel Muffins are big, decadent, and totally satisfying.Whip up a batch for a convenient grab-and-go breakfast, a lovely addition to a brunch buffet, or a sweet make-ahead afternoon snack.I wanted moist muffins with plenty of rich flavor that rise high, have a delicious crumb topping, and remind you of those decadent bakery-style treats that we all know and love.These are the muffins that you bake when you want to wow your brunch guests, gift a special breakfast to a friend in need, or just sink your teeth into something totally decadent and satisfying.They've truly got it all -- a moist, rich, interior (thanks to plenty of sour cream and butter), loads of sweet, juicy blueberries, and tall, streusel-coated tops.There are a few key steps to creating that nice, high dome on the muffin top:.(I like to use an ice cream scoop, large cookie dough scoop, or 2 ¼-inch dough scoop like this to equally measure the same amount of batter into each cup) Start the oven at a very high temperature to help the tops rise, and then lower the heat after 5 minutes to allow the rest of the muffins to cook through without burning.This is just a quick overview of the ingredients that you'll need to mix up a batch of bake shop blueberry muffins.As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.Nutmeg: just a hint gives the muffins a classic bakery-style taste that's reminiscent of a donut.just a hint gives the muffins a classic bakery-style taste that's reminiscent of a donut.It also gives them a moist, tender texture, while keeping the batter thick so that the muffins rise high and have a nice dome.It also gives them a moist, tender texture, while keeping the batter thick so that the muffins rise high and have a nice dome.You can substitute with frozen blueberries, but they're not my preference because they turn the batter an odd shade of bluish-green.The end result is simply the best blueberry streusel muffin recipe you've ever tasted!You can offer them for a quick grab-and-go breakfast on busy mornings; pile some in a basket as a part of a special brunch buffet; set out a few with a glass of lemonade or iced tea for an afternoon snack; or even add them to your bread basket as a side dish with dinner.It turns an ordinary weeknight meal into a special restaurant-worthy occasion -- and you can pull each of these items from your freezer with almost zero effort!Enjoy the coffee shop blueberry muffins at room temperature or serve them warm.You can choose high quality ingredients, organic fresh berries, and leave out all of the funky preservatives or additives that you might find in a similar boxed mix.; however, be aware that the frozen berries will "bleed" and likely turn the batter a weird bluish-green color.Toss the blueberries with a little bit of flour so that they stay suspended in the batter and don't sink to the bottom of the muffins.To check if the muffins are done , insert a toothpick into the center and make sure it comes out clean.You can bake the batter in jumbo muffin tins for giant bakery-size treats.You'll need to increase the total baking time to 30-35 minutes for the jumbo muffins. .
Blueberry Muffins with Streusel Crumb Topping
You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!“It’s not fair” I thought to myself a few days ago and decided to make an apology to my dear old muffins.I could really use a change in my menu” concluded Darko, who always made quick sandwiches while being in a hurry about something for work.“Well it’s OK, I guess one piece will not make such a big difference” he concluded while he was munching the sweet crumbs from the muffin.Of course, you can imagine that the portion of Blueberry Muffins intended for breakfast was visibly smaller in a matter of minutes!Skinny Chocolate Chip Banana Muffins is EASY and HEALTHY BREAKFAST RECIPE for busy mornings!!Lemon Poppy Seed Muffins –Simple and easy recipe for bright and sunny breakfast or brunch- moist, lemon infused muffins made with Greek yogurt. .
Blueberry Muffins with Crumb Topping
They have a soft, tender bite, with a crunchy streusel crumb topping and tons of blueberries inside.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.Another thing that’s nice about these muffins is I find they taste best a couple hours after they’re baked.I put them in these cute paper boxes that I buy online (affiliate) and they look so beautiful!In a medium bowl, combine flour, sugar, baking powder, salt, and both orange and lemon zest:.Whisk the wet ingredients until combined, and don’t worry if it looks curdled and lumpy:.Combine the wet and dry ingredients and you’ll end up with a very thick dough:.Use a large 3-tbsp cookie scoop (affiliate) to portion the batter into muffin liners.If you have a toothpick handy, you can check that no wet batter comes out when you insert it into the center of the muffin.Though I honestly find it easier to just press my fingertip gently onto the top center of the muffin.These blueberry muffins are nice enjoyed warm out of the oven, but I personally believe they are best after they’ve cooled for a couple hours.Cinnamon Rolls, Orange Coffee Cake, and English Style Scones are a few of my other favorite brunchy baked treats.2 cups blueberries (I use frozen) Instructions Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.To make sure they are done inside, I gently press my fingertip in the top center of the muffin.They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they've cooled for about 2 hours.Nutrition Calories: 274 kcal , Carbohydrates: 42 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 3 g , Cholesterol: 28 mg , Sodium: 96 mg , Fiber: 2 g , Sugar: 24 g Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.