How To make Berry Streusel Muffins
StrEUSEL TOPPING:
1/2 c Golden brown sugar
-- (firmly packed) 1/4 c Unbleached all-purpose flour
1 1/2 ts Grated lemon peel
1/2 c Chopped toasted pecans
2 tb Unsalted butter
melted and cooled :
BATTER----------------------------------- 1 1/2 c Unbleached all-purpose flour
1/2 c Golden brown sugar
(firmly packed) 1/4 c Sugar; plus...
1 1/2 ts Sugar
2 ts Baking powder
1 1/2 ts Grated lemon peel
1 ts Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Unsalted butter
:
melted and cooled 1 Egg
3/4 c Fresh blackberries
3/4 c Fresh raspberries
FOR StrEUSEL: Mix brown sugar, flour and lemon peel in bowl. Stir in pecans and butter. Set streusel aside. FOR BATTER: Preheat oven to 350 F. Grease 12-cup muffin tin or line with 2-1/2 inch paper baking cups. Combine flour, sugars, baking powder, lemon
peel, cinnamon and salt in large bowl. Make well in center. Add milk, butter and egg to well and mix until smooth. Fold in berries. Spoon batter into prepared tin, filling cups 2/3 full. Top each with 1 heaping tablespoon streusel. Bake muffins until tester comes out clean, 20 to 25 minutes. Cool 5 minutes in tin on rack. Remove muffins from tin. Serve warm or at room temperature. * Source: KJ and Company, St. Helena CA * Bon Appetit, June 1990 * Typos by: Karen Mintzias
How To make Berry Streusel Muffins's Videos
How to Make Blueberry Muffins with Crumbly Streusel Topping by Amber Lee, The Bombshell Baker
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The FAMOUS Blueberry Streusel Muffins recipe, QUICK and EASY
Blueberry Streusel Muffins, Never-Fail, muffin recipe! Incredibly Moist and Fluffy! Happy Baking!
To print this recipe:
Ingredients:
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup of sugar
1 cup buttermilk (or 1 cup milk, or 1 cup yogurt)
1/2 cup oil (prefer to use Light Olive oil with no taste)
1 tsp vanilla extract
2 cups fresh blueberries mixed with 2 tbsp flour (add 1 1/2 cup into the batter and 1/2 cup for topping)
FOR STREUSEL TOPPING:
1/4 cup sugar
2 tbsp all-purpose flour
1 tbsp unsalted butter, melted
1 tsp. Lemon or Orange zest (optional)
Instructions:
Preheat oven to 425ºF.
In a large bowl, combine flour, baking powder, and salt.
In another bowl, whisk eggs and sugar, then add yogurt (or milk), oil and vanilla extract.
Mix wet and dry ingredients together.
Add washed, dried and lightly mixed with flour blueberries to the batter.
Mix quickly and lightly until moistened, but DO NOT over mix.
The batter will be lumpy.
Make streusel topping: mix together the sugar, flour and butter, and set aside.
Pour the batter into paper-lined muffin pan cups.
Top with streusel.
Place muffins in the oven and reduce temperature to 375F during baking.
Bake for 18 – 25 minutes, or until golden brown.
Do Not overbake, check at 18 minutes and judge by color.
Enjoy!
#muffins #blueberry #blueberrymuffins #baking #easyrecipes
Professional Baker Teaches You How To Make BLUEBERRY MUFFINS LIVE!
Anna Olson is going to teach you how to make her amazing Blueberry Muffins recipe LIVE on this week's edition of Oh Yum 101!
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Bakery Style Lemon Blueberry Streusel Muffins
These soft and fluffy Bakery Style Lemon Blueberry Streusel Muffins have a ton of big fat blueberries in them, the perfect amount of lemon zest and flavor, and a sweet and crumbly streusel topping to bring it all together! The best is having them still warm from the oven with a little butter—SO GOOD.
Full Printable Recipe ►
Ingredients ►
Streusel Topping
• 1/2 cup All-Purpose Flour
• 1/4 cup Granulated Sugar
• 1/2 tsp Ground Cinnamon
• 2 tbsp Unsalted Butter
Muffins
• 2 1/2 cups All Purpose Flour
• 1 tbsp Baking Powder
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 2 Large Eggs
• 1 cup Granulated Sugar
• 1/2 cup Unsalted Butter
• 1/2 tsp Grated Lemon Zest
• 3 tbsp Lemon Juice
• 1 cup Buttermilk or Whole Milk
• 1 tbsp Vanilla Extract
• 2 cups Fresh Blueberries
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#muffins #lemonblueberrymuffins #muffinrecipes #blueberries #lemons #breakfast #brunch #beyondthebutter #breakfastrecipe #brunchrecipe #streusel #lemonblueberry
Easy Blueberry Muffins with Streusel Topping | Chichabon
Recipe for easy blueberry muffins with streusel topping. Best homemade version I've made of the blueberry muffins at Starbucks.
#Chichabon #BlueberryMuffins #Streusel
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Ingredients (makes 12 muffins):
Streusel
97g All-purpose flour
50g Sugar
1 tsp Lemon zest
4 tbsp Melted butter
Muffin batter
325g All-purpose flour
198g Sugar
2 tsp Baking powder
½ tsp Baking soda
½ tsp Salt
250mL Milk
2 large Eggs
3 tbsp Melted butter
59mL Oil
1 tsp Vanilla extract
2 cups Fresh blueberries
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Starbucks Blueberry Muffins Copycat (BEST Blueberry Muffins with crumble)
These are the BEST Blueberry Muffins you'll ever make: soft, fluffy, sweet with a crumble topping - they're a Starbucks Copycat too! Never buy one again when you have a freezer full at home!
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS
TOPPING:
3/4 cups (93g) all-purpose flour
3/4 cup (150g) granulated sugar
1/4 teaspoon salt
5 tablespoons (71g) unsalted butter softened
MUFFINS:
2 large eggs
1 cup (200g) granulated sugar
1/2 cup vegetable oil
1 tablespoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (240g) sour cream
2 cups (248g) all purpose flour
1 cup (190g) blueberries wild or regular sized, fresh or frozen but defrosted and drained
INSTRUCTIONS
If you’re using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
Preheat oven to 350°F. Line muffin pans with paper baking cups.
Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
Fill muffin cups with about ¼ cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
Store in an airtight container for up to 3 days or freeze for up to one month.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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