Blueberry Muffins With Almond Streusel Recipes

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!!

ALMOND BLUEBERRY STREUSEL MUFFINS

Steps:

• For Streusel -Combine all ingredients in bowl of stand mixer fitted with a paddle attachment. Mix until butter is fully incorporated and mixture is loose and crumbly. -Transfer to baking sheet and lightly break up any larger chunks. Refrigerate for 30 to 60 minutes before using. Transfer remaining streusel to airtight container and refrigerate up to two weeks.
• For Muffins -Preheat oven to 350°F. Line muffin pan with paper liners. -Combine Fisher® Chef's Naturals Almond Flour, baking soda, cinnamon, and sea salt in bowl and whisk together. Mix in eggs, coconut oil, maple syrup, non-dairy milk, vanilla extract, and vinegar and stir until smooth batter forms. Fold in ¾ cup blueberries.-Use ¼-cup measuring cup to pour batter into each cupcake liner. Gently place 1 to 3 blueberries on top of each muffin; sprinkle with half of streusel (reserve remaining half for another use*). *See recipe for Almond Streusel Mixed Berry Fruit Crumble -Bake until the top is golden and a toothpick comes out clean, 20 to 25 minutes. Cool in pan for 15 to 20 minutes.

BREEZE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
• Stir together sugar and butter in a large bowl until light and fluffy. Stir in egg, then stir in Almond Breeze. Stir together flour, baking powder, and salt and add to butter mixture, stirring very lightly. Stir in blueberries.
• Spoon equal amounts into lined muffin cups. If preparing streusel, mix all ingredients in a small bowl using your fingers. Sprinkle over muffin batter.
• Bake for 25 minutes or until muffins are cooked through. Makes 12 muffins.

BLUEBERRY MUFFINS WITH ALMOND STREUSEL

Steps:

• Preheat oven to 400.
• Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
• Make a well in center of mixture.
• Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
• Add yogurt mixture to flour mixture.
• Stir just until moist.
• Gently fold in blueberries.
• Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
• Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
• bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
• Cook in pans 10 minutes on a wire rack.
• remove from pans.
• Serve warm or at room temperature.