Blueberry Streusel Muffins White Whole Wheat Flour Recipes

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STREUSEL TOPPED BLUEBERRY MUFFINS



Streusel Topped Blueberry Muffins image

This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.

Provided by Heather Walker

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons all-purpose flour
1 ½ cups fresh blueberries
½ cup butter
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
¼ teaspoon lemon zest
½ cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
½ teaspoon ground cinnamon
2 tablespoons butter, diced

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!!

Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g

WHOLE WHEAT BLUEBERRY MUFFINS



Whole Wheat Blueberry Muffins image

These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!

Provided by My4NonBlondes

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 ½ cups whole wheat flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
½ cup unsweetened applesauce
1 pint fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
  • Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
  • Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g

BLUEBERRY-STREUSEL MUFFINS (WHITE WHOLE WHEAT FLOUR)



Blueberry-Streusel Muffins (White Whole Wheat Flour) image

How about a little lemon-butter with those warm muffins? Beat 1/2 cup softened butter with 1 teaspoon grated lemon peel and 1 tablespoon lemon juice until smooth and creamy. Yum!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 12

1/4 cup Gold Medal™ white whole wheat flour
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons cold butter or margarine, cut into quarters
3/4 cup milk
1/4 cup butter or margarine, melted
1 egg
1 1/2 cups Gold Medal™ white whole wheat flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries (fresh, frozen or canned)

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
  • In small bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in 2 tablespoons cold butter, using pastry blender (or pulling knives through ingredients in opposite directions), until crumbly. Set aside.
  • In large bowl, beat milk, melted butter and egg with fork or whisk until well mixed. Stir in 1 1/2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with streusel.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : ServingSize 1 Muffin

BLUEBERRY STREUSEL MUFFINS



Blueberry Streusel Muffins image

I found several blueberry streusel muffins here, but none like this one....most had lemon zest in them, and I am just not a fan of lemon zest in my blueberry muffins. So, I decided to post mine as well. Sometimes I add a few sliver almonds to the streusel topping, but I really prefer it as posted.

Provided by breezermom

Categories     Breakfast

Time 45m

Yield 18 muffins

Number Of Ingredients 16

1 cup all-purpose flour
1/2 cup whole wheat flour (If pressed and I don't have it, I use 1 1/2 cup all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
3/4 cup buttermilk
1/2 cup butter, melted and cooled
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups blueberries
1/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter, slightly softened

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 STREUSEL MUFFINS



Blueberry Streusel Muffins image

Adapted from Taste of Home. My DH and kids love these blueberry muffins. I substitute freshly ground whole grain flour for the part of the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.

Provided by Sweet Diva MJ

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
2 3/4 cups soft wheat flour or 2 3/4 cups oat flour, plus
2 teaspoons freshly ground soft wheat flour or 2 teaspoons oat flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

  • In a large mixing bowl, cream butter and sugar.
  • Beat in egg and vanilla; mix well.
  • Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
  • Fold in blueberries.
  • Fill 12 greased or paper-lined muffin cups two-thirds full.
  • In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.
  • Bake at 375 for 25-30 minutes or until browned.
  • Cool for 5 minutes before removing to a wire rack.
  • Serve warm.
  • Yield: 1 dozen.

Nutrition Facts : Calories 255.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 40.8, Sodium 289, Carbohydrate 39.5, Fiber 1.2, Sugar 15.8, Protein 4.3

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