Blueberry Muffin with Crunchy Crumble Top
Blueberry muffins are a staple in most breakfast meals in most households. This recipe is simple because it only involves mixing the dry ingredients with the wet then whisk and bake
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Easy blueberry muffins recipe
Hello beautiful people. Welcome to THATO COOKS. Ingredients listed down below ????
- 2 cups flour
- 1 cup brown sugar
- 2 tsp baking powder
- a pinch of salt
- 2 eggs.
- half a cup of milk
- 150g butter.
- 1 cup blueberries (frozen/fresh)
- 1 tbsp vanilla extract
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Buttermilk Blueberry Muffins
This recipe was created especially for PROMISE ME by Chef Shawn Bucher, author of The First Timer's Cookbook and Nancy Miles, author of In Good Taste: Create Your Own Family History Cookbook. They spent a lot of time experimenting and I personally had the pleasure of trying several different versions until they settled on what they considered was PERFECTION. The topping is awesome too.
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BUTTERMILK BLUEBERRY MUFFINS
Makes 1 ½ dozen
5 Tbsp. Butter or Canola or Vegetable Oil
1 cup Sugar
2 large Eggs
½ tsp. Vanilla Extract
1 Tbsp. Baking Powder
½ tsp. Baking Soda
3 cups Cake Flour
½ tsp. Salt
1 tsp. Lemon Zest
1 cup Buttermilk
1 cup Frozen Blueberries
PROCEDURE:
1. Pre-heat Oven to 350 degrees and gather all ingredients together.
2. Mix Sugar, lemon zest, oil or butter, vanilla and egg together until soft and thick.
3. In a separate bowl, mix Baking Powder, Cake Flour, Salt and Baking soda together. Add in the frozen blueberries to the dry ingredients and lightly coat (make sure they are frozen and hard).
4. Add dry ingredients to wet mixture, alternating with Buttermilk.
5. Spray muffin containers very well with cooking spray.
6. Distribute batter evenly between 18 baking cups, putting directly in the muffin tin.
7. Fill any unfilled spots in muffin containers with water to ensure muffins cook evenly.
8. Cook in the oven for approximately 15 minutes and remove from oven and let cool for 1 to 2 minutes before removing from baking pan.
BLUEBERRY MUFFINS WITH CRUMB TOPPING - Brunch Recipe
RECIPE:
These Blueberry Muffins have a sweet and crunchy streusel crumb topping on top of each one, and they're packed with tons of blueberries. This is a great brunch or breakfast baked goods recipe. SUBSCRIBE for more easy recipes:
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Blueberry Muffins with Stresel Crumb Topping Recipe
Yield: 12 muffins
Ingredients:
For the Muffins:
7.5 oz all purpose flour (1.5 cups)
3/4 cup sugar
2 tsp baking powder
1/4 tsp salt
Zest of 1 orange
1/3 cup grapeseed oil (or other neutral oil like canola, vegetable, etc)
1 extra large egg
1/3 cup milk
2 cups fresh or frozen blueberries
For the Streusel Crumb Topping:
3/4 cup sugar
3/4 cup flour
1 tsp cinnamon
6 tbsp cold butter, diced
2 tbsp milk
Directions:
Preheat the oven to 400 degrees F. Line a muffin tin with paper liners.
In the meantime, make the streusel crumb topping. Whisk to combine the sugar, flour, and cinnamon, then add the cold butter. Work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Add the milk and stir to distribute the liquid. Chill in the fridge until ready for use.
Back to the muffins: Whisk to combine the flour, sugar, salt, baking powder and orange zest. Take 2 tablespoons of the mixture and toss it with the blueberries. This ensures that the blueberries don't fall to the bottom of the muffins.
Place the oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and stir until almost combined.
Dump in the blueberries, and fold them in gently. Use a cookie scoop to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-25 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!
Fifteen Spatulas is a weekly cooking video series sharing simple recipes from scratch. The purpose is to show cooks of all levels that cooking from scratch is much easier than they may think.
Homemade Blueberry Muffins
Homemade Blueberry 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 egg
milk
1 cup fresh or frozen blueberries
CRUMB TOPPING
1/2 cup white sugar
1/3 cup all- purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup room temperature butter
Preheat oven to 400°. Place muffin cup liners in muffin cups.
Combine the flour, sugar, salt, and baking powder in a mixing bowl. Place the vegetable oil into a 1 cup measuring cup. Add the egg and enough milk to equal one cup. Mix into the flour mixture. Fold in blueberries. Divide batter between 12 regular muffin cups or six jumbo muffin cups. Sprinkle top of batter with the crumb topping.
Bake for 20 to 25 minutes or until done. Do not over bake. 
TO MAKE A CRUMB TOPPING:
Mix together, sugar, all-purpose flour, and cinnamon. Cut in butter using a fork or your fingers. Sprinkle over batter in muffin cups.