Quick & Easy BLUEBERRY MUFFINS With Crunchy Streusel Topping! | Cupcake Jemma
Blueberry Muffins...sounds too easy right? Well, what's wrong with that? Sometimes easy is exactly what you need and over complicating your bakes is the last thing you want! So I give you The Blueberry Muffin with Crunchy Streusel Topping. These are the perfect quick, simple and delicious treat for when you just need to get your bake on!
As usual, don't forget to tag me on Instagram using #CupcakeJemma when you bake them!
Ingredients -
For the Streusel Topping...
45g plain flour
2 tbsp demerara sugar
2 tbsp melted butter
1/4 tsp cinnamon
pinch of salt
For the Muffins...
2 lg eggs
320g buttermilk
70g oil
70g melted butter
270g plain flour
135g caster sugar
65g soft brown sugar
1.5 tsp baking powder
zest of half a lemon
150g frozen blueberries
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VEGAN BLUEBERRY STREUSEL MUFFINS | Vegan Richa
Easy Vegan Blueberry Muffins with Streusel. These Blueberry Streusel Muffins are soft , tall, and berrylicious. The batter needs just 1 Bowl. GF option
FULL RECIPE:
Indian Kitchen Cookbook:
Everyday Vegan Kitchen:
These classic blueberry muffins have all the things you want in a muffin. A super tall rise, because who likes muffins that dont rise enough or fall after baking! Just the right amount of berries, and a streusel that brings it all together. The streusel keeps the muffins moist by reducing the moisture loss from the top. The flour tossed fresh berries stay right in place and don’t sink to the bottom. Some lime zest brightens up the flavor!
#veganrecipes #easyveganrecipes #veganricha #blueberrymuffins #veganbluebererymuffins
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Streusel Blueberry Muffins Cooking Recipe
Streusel blueberry muffins is what we are going to make today. Muffins are so tasty and very quick to disappear. There are a lot of tasty recipes but this muffins recipe will be your favorite! This is for sure the best dessert or a even a morning meal with morning glory muffins!
You can use either fresh or frozen blueberries. I do use frozen blueberries today, they always leave some streaks of blue no matter how gentle you are, anyway they taste amazing!
I sprinkle streusel over the top of the muffins before they are placed in the oven. The streusel topping a beat sweet and crunchy and that is exactly what I like in these muffins: super soft, moist and tender inside and a bit crispy on the top, such a delicious mix of textures.
In this video I gonna show you how to cake it, you will see that this cake recipe very healthy and the cooking process is very simple.
We start with a batter, here is batter recipe (all the ingredients) for 8 medium size muffins:
7 oz of all-purpose flour
1/2 tbls of baking powder
1/2 tsp of salt
3.5 oz of butter room temperature
3.5 oz of sugar
3.5 oz honey or maple syrup (or half&half)
1 large egg
2 oz of milk
3 oz of blueberries
How to cook streusel? Recipe is even more simple. Just mix all the ingredient with your fingers until it is crumbly and looks like coarse meal.
2 oz of flour
2 oz of nut flour
2 oz of sugar
2 oz of cold (frozen) butter
pinch of salt
You can keep streusel in the fridge forever and sprinkle any cake to make a crunchy top.
Preheat the even to 375 degrees and bake blueberry muffins for about 30-35 minutes or until a tooth pick inserted in the center comes out clean. Transfer to a wire rack and let them completely cool. You can enjoy streusel blueberry muffins hot or let them set for couple hours in the container so they become even more moistened.
You can make this dessert at home as well, it is very simple recipe but the result is unbelievably tasty. I do believe my cooking channel help you to make any homemade cake and have a great result.
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
Betty's Blueberry Streusel Muffins
Betty demonstrates how to make Blueberry Streusel Muffins. These are Blueberry muffins with a gorgeous crunchy brown sugar topping. For plain blueberry muffins, please see my earlier version of blueberry muffins in Betty's Kitchen.
Blueberry Streusel Muffins
2 cups self-rising flour
1/3 cup sugar
2 eggs, well beaten
¾ cup milk
¼ cup vegetable oil
1 cup fresh blueberries
¼ cup light brown sugar
2 tablespoons self-rising flour
1 tablespoon butter
cooking oil spray
In a large mixing bowl, combine 2 cups self-rising flour and 1/3 cup sugar. Measure out 2 tablespoons of this mixture, place it in a small bowl, and set it aside. Make a well in the center of the remaining flour-sugar mixture. In a medium mixing bowl, combine 2 well-beaten eggs, ¾ cup milk, and ¼ cup vegetable oil. Add liquid mixture to the dry mixture. Stir just until dry ingredients are moistened. Do not over-stir. Combine 1 cup fresh blueberries with reserved 2 tablespoons of flour-sugar mixture. Toss to coat. Fold coated blueberries gently into muffin batter. Spray 12 muffin tins with cooking oil spray. Spoon batter into muffin tins, filling each ¾-full. In a small bowl, combine ¼ cup brown sugar and 2 tablespoons flour. Cut in 1 tablespoon butter, using a pastry blender or fork. Mixture should be crumbly. Spoon mixture evenly over the batter in the 12 muffin tins. Bake at 400 degrees for approximately 18 minutes, or until lightly browned. Remove from pan and place on a nice serving plate. I hope you love this recipe! --Betty ♥
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SOUR CREAM BLUEBERRY STREUSEL MUFFINS
SOUR CREAM BLUEBERRY STREUSEL MUFFINS
{makes 12 muffins}
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg, room temperature
1/3 cup milk
1 teaspoon vanilla
1/3 cup sour cream
1 cup fresh blueberries
-for the topping-
1/2 cup white sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/4 cup unsalted butter, cubed and soft
Preheat oven to 400 degrees. Grease muffins cups with Baker's Joy or line with baking papers.
To make the streusel topping, mix together all the ingredients, mashing/incorporating with a dinner fork or pastry cutter, and set aside.
For muffins, whisk together the flour, sugar, salt, and baking powder in a large mixing bowl. Make a well in the middle of the dry ingredients, and stir in oil, milk, and egg. Add vanilla and sour cream. Stir with a wood spoon. Fold in blueberries. Using an ice cream scoop, fill muffin cups just below the top, and sprinkle - I mean, heap on - the crumb topping mixture! Use all of the crumb topping! Trust me!
Bake for 20 minutes, then check them in 1-minute intervals until they're done. Don't overbake them. Cool completely in pan or your tops will separate from your bottoms. And nobody needs to be topless - or bottomless, for that matter. Gently run a knife around the edges and carefully lift out of the tin. Replace any crumbly streusel topping that falls off. Or eat it. I prefer the latter. Serve with butter, naturally!