Blueberry Streusel Muffins All Recipes
- December 24, 2021
I bake these for a local farm and art market, they go fast!Rating: 5 stars Quick and simple to mix up, these are beautiful muffins, plump and rounded with a delicate, light golden streusel top.They're moist and delicious with just a hint of fresh lemon that complements the blueberries well.I substituted brown sugar for the white in the streusel topping and added 1/4 tsp vanilla to it too.Lots of extra work for average muffins, in my opinion.I baked them, let them cool, and shipped them two-day express all in the same day, and they were rancid when they arrived.To make large muffins increase bake time to 40-45min.Rating: 4 stars Great blueberry muffins, even though I left out the lemon zest.The topping was wonderful, next time I'll use brown sugar instead of white as other reviewers have suggested. .
Blueberry Streusel Muffins with Yogurt
That being said, they did not come out very moist, the batter was sooooo dry I had trouble incorporating the blueberries without smashing them & the muffins are tasteless. .
To Die For Blueberry Muffins
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. .
Jumbo Blueberry Crumb Muffins
These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery!Loaded with blueberries and topped with tons of buttery crumbs, these muffins are always a crowd-pleaser!I’m super excited because this is the first jumbo muffin recipe to make its way onto my blog!Although last month I did show with you how to make mini pineapple upside-down cakes in a jumbo muffin tin so that kind of counts, right?I’ve baked these blueberry crumb muffins multiple times in the past and everyone always goes crazy over them!I’ve bought them to meetings, neighbors, lunch dates, picnics, and even the gym.They’re my go-to because a) they’re super easy and b) I’ve honestly never crossed paths with a human being who doesn’t love a homemade blueberry muffin.Today’s recipe has two parts: the jumbo blueberry muffin base and the buttery crumbs.Originally I’d planned on making a glaze to drizzle on top, but upon inspection (i.e. vigorous taste testing) found it wasn’t necessary.And don’t forget to snap a pic and tag it #bakerbynature on instagram!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.In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes.In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside.With the mixer turned off, add in the blueberries and any excess flour; use a spatula to gently fold the berries into the batter until incorporated.Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. .
Blueberry Streusel Muffins Recipe
Even though I used chilled butter as called for it wasn't until I added two tablespoons more of both brown sugar and flour that I got a true streusel consistency.Once I "fixed" it (at least to MY liking) all was fine and I had a perfect blueberry streusel muffin.vanilla, didn't coat my blueberries with flour, and baked at 350 instead of 375 and they turned out great.It was the first time I'd ever made blueberry muffins from scratch rather than out of a box and the results were phenomenal.I had to add about an extra 1/4 cup of milk to make the batter a little thinner but it wasn't a problem and they cooked up beautifully - I love the streusel as well.I believe the richness of the brown sugar enhances the taste of the berries.I added a little extra milk vanilla and a little brown sugar as well.Rating: 4 stars I noticed right away that this uses the cake method of mixing.My 6-yr-old and I decided to mix the berries with the dry ing so that the batter would turn purple! .
Blueberry Streusel Muffins with Yogurt Recipe
Rating: 5 stars I tried this one because there were not any reviews on it yet plus the ingredients sounded so good.I followed everything as stated except I used low fat vanilla yogurt because it was all I had and I added extra blueberries.Rating: 5 stars I made these this morning because I had some peach yogurt to use up.That being said they did not come out very moist the batter was sooooo dry I had trouble incorporating the blueberries without smashing them & the muffins are tasteless.Another submitter used brown sugar in place of white....maybe that's the key.I gave it only 4 because i had to change it, I did everything, but the batter was thicker than clay there was no getting the blueberries in there unless I did something else, so I melted 2 more TBS of butter, and kept splashing whole milk until it was manageable.(Half the batch I drizzled some frosting to: powdered sugar, a fit of almond extract, whole milk and it was a hit!).Rating: 2 stars I made these without the streusel topping and they turned out rather tasteless, unless you got a blueberry in that bite!Rating: 4 stars 2.21.21 ... Blueberry Streusel Muffins with Yogurt ...
Read reviews, & made adjustments & subs.No butter, 1/2c melted coconut oil; plain, nonfat yogurt; reduced nutmeg to 1/4t, but won't next time; added 1/4t salt; 1 1/2c frozen berries that I rinsed. .
Blueberry Crumb Muffins Recipe
Rating: 2 stars I made these muffins and was very underwhelmed with the results.The topping just melted and spilled over the edge and got the muffins all soggy.I made a few without the crumbs for people in case they didn't want the extra sugar but the first ones snatched up were the wonderful-looking crumb-topped muffins.My only change: too many blueberries in the recipe I only used about 1 cup and the muffins were still very moist.Rating: 3 stars To reviewer Joeys_girl_73 don't get disheartened--I still have flops after 35 years of baking!I wouldn't recommend making larger muffins like I did (I made eight) because they were too moist and turned out more like a blueberry cobbler in spite of baking for 30 minutes.They came out picture perfect as you can see and just enough blueberries(can never be too much) I did add a little cinnamon and vanilla(two of my favorites)!I didn't read all the reviews until they were happily in the oven and I was a bit freaked out and was a worried I had picked the wrong recipe.I cut them in 1/2 warm and put a scoop of vanilla ice cream on top and they were to die for! .
Sour Cream Blueberry Muffins Recipe
It appears to be a lot like another recipe however this is the perfect combination of creamy and smooth.I still can t get over the perfect taste of the crumb topping with the creamy smooth muffin and liquid popping blueberries.Rating: 5 stars my top crumbs could have been crumbier- but I followed the recipe and it turned out great.Rating: 5 stars Added some chopped walnuts to topping, was great!Rating: 5 stars I made no changes and they are delicious and moist. .
Mango Blueberry Muffins With Coconut Streusel Recipe
Rating: 5 stars Run right now (don't walk) to your kitchen and make these muffins.Full of flavor with a wonderful moist cakey texture.The blueberries and mango held up perfectly within the batter and the combination of the two is a match made in heaven.I followed this recipe just as written with no adjustments at all save for making them a batch of 12 rather than 16 (I like to overfill muffin cups).Served them for breakfast this morning and the kids wondered what they had done to deserve such a treat:D Thanks for a brilliant recipe geranium.And here's what I changed: doubled the streusel added a tad bit brown sugar to streusel used applesauce instead of butter in muffin batter used half whole wheat flour and 1/4 cup flaxseed to make them healthier and had to use regular milk because I didn't have buttermilk.Rating: 4 stars The main reason I tried this recipe was because of the Mango in the title.These are also pretty sweet for our taste so I think I would cut the sugar by 1/4 cup as well.I also think I would have been better served to put this into 20 muffin cups - my 16 overflowed and I ended up with some sticking issues as a result.We loved the coconut struesel and next time think we would sub brown sugar for the white.Update 1/30/11: I have made these over a dozen times now and they never fail to impress.If you're a fan of coconut then I would leave the flakes as be and even double the streusel mixture.I'm going to bake these in a large muffin pan next batch because the standard size was just too small to enjoy these creations!Be sure you do not cut the mango too close to the core....it can give the muffin and bitter/pine-y taste. .
Chef John's Blueberry Muffins
I used white wheat flour and blueberry flavored yogurt instead of sour cream(what I had on hand).Made half the recipe and got a dozen muffins in my pan.I know that the muffin pan sizes vary so if you end up with more than 16, start checking after 20 minutes to make sure you don't over bake these.When the muffins came out of the oven, I mixed up a simple, thin glaze using the lemon juice and some powdered sugar (maybe 3/4 cup?).Rating: 5 stars These blueberry muffins are EXCELLENT but only bake them for 18-20 minutes (depending on your oven).Rating: 5 stars Nice crust, good color, great flavor, even using 1 tsp.Before I added the second half of dry ingredients, I sprinkled some of the mix over the blueberries, to keep the color from spreading.Rating: 5 stars These muffins are not overly sweet and it truly allows the blueberries to shine in this recipe.I have been trying to duplicate these amazing muffins for over 20 years and have never found the right balance!Rating: 5 stars I've made many blueberry muffin recipe's and this is my favorite one. .