Best Blueberry Crumb Muffins Recipes

BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 375 degrees, Prepare muffin cups/tin.
• Crumb Topping:.
• Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, then pinch the mixture until it forms pea-sized clumps.
• Muffins:.
• Whisk the flour with the baking powder and salt, In another bowl, combine the sugar, eggs, and canlo oil and beat witha handheld mixer at lowspeed until combined.
• Beat in the whole milk and vanilla.
• Add the flour mixture all at once and beat on low speed until the batter is smooth.
• Stir in the blueberries.
• Spoon the batter into 18 of the cups, filling them about three-quarters full.
• Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until muffins are golden.
• Let cool in pan for 10 minutes before serving.

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line or butter muffin tin.
• To make topping: put flour, brown sugar, and cinnamon in a small bowl and toss together. Add in the cold butter bits, and toss to coat, then use your fingers to rub the butter into the dry ingredients until you have irregularly shaped crumbs. Set aside the mix in the refrigerator while you prepare the batter.
• In a large bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the brown sugar.
• In another bowl, whisk the melted butter, eggs, milk, and vanilla together until well combined.
• Pour the liquid ingredients into the dry, and fold together quickly to blend. Fold in the blueberries. The batter will be lumpy.
• Divide the batter evenly between the muffin cups, sprinkle some topping over each muffin, and use your fingertips to gently press the crumbs into the batter.
• Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.
• Cool for 5 minutes before removing from the tin.

CRUMB-TOPPED BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
• In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
• For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
• Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

BEST EASY BLUEBERRY CRUMB MUFFINS

Steps:

• preheat oven to 400.
• combine sugar, flour, salt, baking soda and whisk to combine.
• combine oil and eggs in a 2 cup measuring cup. fill the rest with milk to 2 cups and whisk.
• stir wet into dry ingredients.
• fold in blueberries gently.
• fill 18 muffin cups just about full.
• sprinkle with crumb topping over tops and bake 20-25 minutes.
• crumb topping:
• using a fork combine all ingredients until small crumbs form.

BLUEBERRY MEYER LEMON MUFFINS WITH STREUSEL CRUMB TOPPING RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400 degrees F. Line a muffin tin with paper liners. In the meantime, make the streusel crumb topping. Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Chill in the fridge until ready for use. Back to the muffins: Whisk to combine the flour, sugar, salt, baking powder and meyer lemon zest. Take a tbsp of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom. Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, leave lots of lumps. If there aren't any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome. Don't worry, a few lumps will bake out. Dump in the blueberries, and fold them in gently. Use a disher to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!

DELICIOUS BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 400 degrees F.
• Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
• Mix this with the flour mixture.
• Fold in the blueberries.
• Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
• Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

BLUEBERRY-BANANA MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 350.
• In a medium bowl, mash the bananas with oil (or applesauce) and sugar and mix well.
• In a small bowl, sift salt, baking soda and 2 cups of the flour.
• Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the berries.
• Pour the batter into lined muffin pan.
• In a small bowl, combine the 1/2 cup flour, brown sugar and margarine (or applesauce). Stir until the mixture forms coarse crumbs then sprinkle onto muffins.
• Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.

CRUMB-TOP BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375. Have ready one 12-cup muffin pan. Grease 10 of the cups and fill any unused cups with water to prevent warping. (I usually grease 11 of the cups and grease the top of the pan as well since they have big muffin tops).
• To make the topping, in a small bowl, stir together the flour, sugars, cinnamon, and mace (or nutmeg). Cut the butter into pieces and, using a pastry blender or 2 knives, cut it into the dry ingredients until the mixture resembles coarse crumbs.
• To make the muffins, stir together the flour, sugars, bakng powder, baking soda, salt and orange zest in a bowl.
• In another bowl, whisk toghether the eggs, melted butter, vanilla, and buttermilk. Stir the butter milk mixture into the dry ingredients just until combined. The batter should be lumpy. Fold the blueberries into the batter just until evenly distributed. Scrape down the sides of the bowl.
• Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some crumb topping.
• Bake until golden, dry, and springy to the touch, 20 -25 minutes. A cake tester inserted into the center of a muffin should come out clean. Let stand for 5 minutes, then remove each muffin from its cup with a small metal spatula. Serve warm.

BLUEBERRY LEMON CRUMB MUFFINS

Steps:

• 1. He oven to 350°. Grease and flour a large muffin tin that holds six large muffins, or a muffin tin that holds 12 small muffins. Set pan aside.
• 2. In a bowl beat the sugar and butter together. Add in the egg and beat well.
• 3. Sift the flour baking powder and salt together. Add to butter egg mixture.
• 4. Mix the milk and yogurt together. Pour over flour mixture. Beat all ingredients together well. Add lemon zest. Beat to incorporate. Mixture should be thick.
• 5. Fold the blueberries into mixture really well. Fill up muffin cups three 3/4 full each with batter.
• 6. Make the crumb topping. Mix flour and sugar together. Add in the butter. Add in the lemon zest. Use a pastry blender to chop up the butter. You may also use two knives. Put your hands in the bowl and squeeze mixture together. Keep squeezing mixture together untill it Sticks together well. Toss lightly with fingers to make sure it's crumbly. Note: If you have a food processor. You can simply add all ingredients to the food processor and pulse until it resembles peas.
• 7. Crumble mixture on top of each muffin. Place in oven and bake about 45 minutes or until pic comes out clean. Cool and remove muffins csrefully to a platter and serve.

BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• 1. Preheat the oven to 375°. Line 12 big muffin cups with paper or foil liners or spray 2 big muffin tins with cooking spray. 2. In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps. 3. In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries. 4. Spoon the batter into 12 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for 20-25 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving. 5. Once cooled, the blueberry muffins can be kept overnight in an airtight container.

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan.
• In a large bowl, mix together 1 1/3 cups of flour, white sugar and 1/3 cups of brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them.
• Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
• For the crumb topping, mix together 1/3 cup of flour, softened butter, cinnamon, and 1/3 cup of brown sugar. Place a small amount on top of each muffin.
• Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.

BLUEBERRY CRUMB MUFFINS

Steps:

• 1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
• 2. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
• 3. Mix this with flour mixture. Fold in blueberries. ( if using frozen do not thaw, and you can toss in some flour to keep them from sinking...I didn't worry about it with mine.)
• 4. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• 5. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 25 - 30 minutes , or until wooden pick comes out clean.
• 6. Place on wire rack, let cool for 5 - 10 minutes. Using a thin knife, and go around the edges to loosen. They should come right out. Finish cooling on rack.