Blueberry Lemon Streusel Muffins Recipe 455

BLUEBERRY LEMON MUFFINS

Steps:

• Pre-heat the oven to 375. Line a muffin pan with paper cups.
• Brown the butter. (To brown your butter, melt it in a saucepan over medium heat. After it gets frothy and then sounds like your morning bowl of Rice Krispies for a bit, the butter will settle down and begin to brown. You're looking for a medium golden brown color and a little bit of a nutty smell) Pour the butter immediately into a small bowl so it doesn't continue to brown and burn.
• In a medium bowl whisk together the milk, egg, yolk, and vanilla. VERY slowly, drizzle the browned butter in a little at a time, whisking well while you add. This tempers the egg and milk so it doesn't scramble in the bowl.
• In a large bowl whisk together the flour, sugar, baking powder, and salt. Dump the milk/egg mixture into the flour mixture and mix it all together. The batter will be THICK.
• Stir in the lemon zest and blueberries until the batter has just combined, and then divide the batter evenly between the 12 lined muffin cups.
• Using your fingers, crumble the 3 tablespoons of butter with the flour and sugar to make the streusel topping. You are looking for coarse crumbles. the mixture over the muffin batter.
• Bake the muffins for 18 to 20 minutes until the crumbly topping is golden and a skewer inserted into the center of the muffins comes out clean.

LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
• 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. Refrigerate until ready to use.
• To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
• In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
• Fold wet ingredients into dry ingredients and whisk everything together.
• Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
• Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
• Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

STREUSEL TOPPED BLUEBERRY MUFFINS

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!!

LEMON-STREUSEL BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean. , Cool 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY STREUSEL MUFFINS

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.

BLUEBERRY-STREUSEL MUFFINS

Steps:

• PULSE almonds 2 or 3 times in a blender or food processor until chopped.
• Add brown sugar and 1 tablespoon flour; process 5 seconds.
• Add butter; pulse 5 or 6 times or until mixture is crumbly.
• Stir in oats; set aside.
• COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture.
• WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened.
• TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter.
• Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture.
• BAKE at 400° for 15 to 20 minutes or until golden brown.
• Remove immediately from pans, and cool on wire racks.

BLUEBERRY STREUSEL MUFFINS

Steps:

• Combine 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/4 tsp salt, and 3/4 cups sugar in a large bowl; stir well. Make a well in the center of the flour mixture.
• Combine the buttermilk, 1/2 cup melted butter, eggs, and vanilla, beating well with a wire whisk. Add to the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
• Combine 1/4 cup sugar, 3 tbsp flour, cinnamon, and 1/4 tsp salt. Cut in 1 tbsp butter with a pastry blender until the mixture resembles coarse meal. Sprinkle mixture evenly over the batter.
• Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack.

BLUEBERRY-LEMON MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
• Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
• Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

BLUEBERRY LEMON STREUSEL MUFFINS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees. In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix. In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom. In your last bowl combine the vegetable oil, egg, and milk. Whisk. Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix! Add your blueberries and mix as little as possible. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you're like me just use your hand. Then sprinkle over the muffin batter. Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.