In a separate large bowl, whisk buttermilk, brown sugar, oil and egg. With ice-cream scoop, fill muffin cups 3/4 full. Fill muffin cups ¾ full. Beat the milk, oil, vanilla extract and egg. Sprinkle the streusel topping (see below) on top. Instructions. Sprinkle each with about 2 teaspoons streusel topping. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup. Sprinkle each using about 2 tsp of the prepared topping. In another bowl, beat the milk, oil, egg, vanilla and sugar. Step 2. Bake 20 to 25 minutes or until golden brown. Best enjoyed as a fresh breakfast or a fruity dessert, these Blueberry Streusel Muffins will be a new household staple. 6 tablespoons butter, melted. Fold in blueberries. Set aside. Cut in 2 tablespoons cold butter, using pastry blender (or pulling knives through ingredients in opposite directions), until . Instructions. In small bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Preheat oven to 350 degrees. In the fall, enjoy a warm pumpkin, apple, or cinnamon streusel muffin, and in the warmer months, treat yourself to a blueberry, banana, or even mango streusel muffin. Crumble the streusel mixture evenly on top of the muffins. Add flour mixture and stir until just combined. In a medium bowl, combine flour, baking powder, salt, and set aside. The surprise cheesecake center is the perfect addition to this fantastic recipe! The batter should be a pale yellow color. Sprinkle with Graham Cracker Streusel; sprinkle with remaining 2 tablespoons (24 grams) granulated sugar. Preheat oven to 375°F. 4. To make the streusel: Combine the flour, brown sugar, and butter pieces in a small bowl. To make the muffins in a large bowl stir together flour, baking powder and salt and set aside. Lemon Blueberry Breakfast Muffins. In a large bowl, whisk together eggs, sugar, oil, sour cream, milk, vanilla and lemon extracts until well combined. In another bowl, whisk eggs and sugar, then add yogurt (or milk), oil and vanilla extract. Sprinkle muffins with streusel topping. In small bowl, beat egg, milk and oil; add to cornmeal mixture, stirring just until moistened. Preheat oven to 400°F (200°C). Bake 25-30 minutes until golden brown & risen. These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. Mini Blueberry Muffins Recipe. Divide batter evenly among muffin cups. Bake for 36-38 minutes, or until a toothpick inserted into center of a muffin comes out clean. ! Line a standard muffin tin with paper liners. Grease a 12 cup muffin pan with Crisco, including the top of the pan. Divide batter evenly into 12 muffin cups. Preheat the oven to 375 degrees F. Line muffin tins with paper liners. Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out . Line 12 muffin cups with paper liners or coat with nonstick cooking spray. Meanwhile, prepare the glaze. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners. Add 1/3 of dry ingredients at a time and beat until just combined. Sprinkle topping evenly over batter. Mix all of the streusel ingredients together. Gently stir in blueberries. 3. Whip up a batch for a convenient grab-and-go breakfast, a lovely addition to a brunch buffet, or a sweet make-ahead afternoon snack. Combine egg, milk, and oil; add to cornmeal mixture, stirring just until moistened. In another bowl mix egg, oil and milk. In a medium bowl add sour cream, vanilla, vegetable oil and egg. ½ teaspoon baking soda. Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. Enjoy your muffins without the guilt! Bake for 20-25 minutes. Advertisement. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack. In a small bowl, prepare the streusel topping. Spray a 9" square baking pan with nonstick spray, set aside. Place in preheated oven and reduce the temperature to 350 F. Bake 22-25 minutes, or until the tops are golden brown and the center has set. Click SHOW MORE for recipe instructions and coo. Set aside. Sprinkle each with about 2 teaspoons streusel topping. Blueberry Streusel Muffins: Preheat oven to 350 degrees F (180 degrees C). Combine streusel ingredients in a medium bowl. Next, use a pastry blender or two knives crisscrossing to cut the butter into the dry mixture. ½ teaspoon salt. These mini blueberry muffins are moist, fluffy, and they have the most delicious streusel crumble on top! Sprinkle the topping over the muffins. Freeze the muffins for up to 3 months. For the Muffins: Preheat oven to 350 degrees. Sprinkle over muffins. Cool for 5 minutes before removing to a wire rack. Whisk in the sour cream, oil, and vanilla. If using frozen blueberries bake for 25-30 minutes. Stir into dry ingredients. Sprinkle crumb topping on top. Preheat oven to 400F degrees and line standard muffin pan with paper liners and set aside. Fill the muffin cups nearly to the top of the liner, and top with a spoonful of streusel topping. In large bowl beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Spray a 12-cup muffin pan with nonstick baking spray. Serve warm or at room temperature. ¼ cup white sugar. Preheat oven to 425ºF. Press remaining ½ cup (77 grams) blueberries . Divide batter evenly into 12 muffin cups. In a small bowl, whisk together flour, baking powder and salt and set aside. If you've got a few extra blueberries, press them down gently on top of each muffin, then sprinkle generously with streusel. Add 2 cups flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Gently toss blueberries with 1 tablespoon flour and 1 tablespoon sugar; fold into batter. Beat in milk. Set aside. These muffins are easy to make, and take about 20 minutes from start to finish. The irresistible streusel topping is made with wheat germ, oats and flax seed instead of butter and sugar. Add in the milk, eggs, and vanilla. Fold in blueberries. 6 Ratings. Place baking cups in every other cup and fill to the top with batter. In a large bowl, combine eggs, sugar, oil, sour cream, and vanilla extract together. In a bowl whisk the eggs with the milk and vanilla extract. Blueberry Streusel Muffins. Instructions. Set aside. Carefully fold in blueberries. Bake for 20 to 25 min, until a tester inserted into the center comes out clean. Ingredient Checklist. Combine egg, milk, and oil; add to cornmeal mixture, stirring just until moistened. Coat a muffin pan with liners or nonstick cooking spray; set aside. Add blueberries and continue to fold together until a smooth batter forms. Fold in remaining 1-3/4 cups whole blueberries by hand until well mixed. Whisk mixture together until fully combined. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup. Instructions. Whisk the dry ingredients in the wet ingredients gently but do not overmix. Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Sprinkle muffins with streusel topping. In medium bowl, mix 1 1/4 cups flour, remaining 1/2 cup sugar, the cornmeal, baking powder, salt and lemon peel; make well in center of mixture. In a large bowl, cream together the butter and sugar until light and fluffy. Add the flour, baking powder, salt, sugar and lemon zest to a large bowl and whisk together to combine. Add eggs, vanilla and milk. Make the streusel: Mix the flour and sugar, then add oil and mix to make fat crumbs. Rating: 3 stars. Step 3. Without opening oven, reduce temperature to 360°F (180°C) and finish baking for around 15 minutes, or until a toothpick comes out clean. Preheat oven to 400 degrees. The batter should be slightly lumpy. Mix: In a mixing bowl for the muffin batter, sift together the flour, baking powder, and salt. Preheat the oven to 400 deg F (204 deg C). Preheat oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Serve warm. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray. Place rack in center of oven. Anna cooks up a soft, chewy blueberry muffins. Set aside. Add the blueberries, combine and divide batter evenly among muffin cups. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Heat oven to 400°F. Place in the oven and bake for 20 minutes or until muffins are set. In a small bowl, cream butter and sugar until light and fluffy. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a separate small bowl, mix topping ingredients. In a large bowl, combine flour, baking powder, and salt. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins. Preheat the oven to 375F. These coffee house Blueberry Streusel Muffins are big, decadent, and totally satisfying. Divide batter evenly into 12 muffin cups. 2 ½ teaspoons baking powder. Bake at 375° for 25-30 minutes or until browned. In a medium bowl, combine the eggs and sugar. Fill 12 greased or paper-lined muffin cups two-thirds full. Preheat oven to 400°F and line muffin tin with muffin/cupcake cases. In the microwave, this should take about 30 seconds on high heat, and on the stovetop, it should take about 2-3 minutes on medium heat. Fold in blueberries. Easy to make, they are a quick, delish snack! Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside. Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. Stir until just combined. Preheat oven to 375. Preheat your oven to 425°F. Measure the milk and vegetable oil into a large measuring cup, adding the eggs and whisking until all the wet ingredients are combined. Then toss together the flour, baking powder, baking soda, and salt in a large bowl. Spoon mixture evenly into each lined muffin cup, filling . Combine blueberries, 1 tablespoon flour, and 1 tablespoon sugar, tossing gently to coat. BAKE at 400° for 15 to 20 minutes or until golden brown. In a large mixing bowl, mix together the remaining Bisquick, sugar, vegetable oil, egg, and vanilla extract until the ingredients are just combined. Reserve. These blueberry cheesecake streusel muffins are soft, moist bakery-style muffins bursting with fresh blueberries. Whisk to combine. In a large bowl, whisk together the flour, baking powder, and salt. 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