Easy Blueberry Muffin Recipe With Streusel Topping

Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside. Mix all of the topping ingredients together. Set aside. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Make the muffins: Place blueberries into a small bowl. Sprinkle 1 1/2 tablespoons flour over top and gently toss to coat. Combine 2 cups flour, baking powder, and salt in a medium bowl. Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time, then mix in vanilla and lemon.

Preheat the oven to 375 degrees F. Line a muffin tin with paper liners. Start with the streusel crumb topping. In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

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Instructions. Preheat the oven to 425F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray. To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the butter, and set aside.

Preheat oven to 400 degrees. Add flour, brown sugar, salt and baking powder to a large bowl. In a medium bowl add sour cream, vanilla, vegetable oil and egg. Whisk to combine. Add egg mixture to dry ingredients and fold gently until combined. Fold in blueberries.

Mix the dry ingredients in one bowl. 2. Mix the wet ingredients in a liquid measuring cup. 3. Add the wet mixture to the dry mixture, then fold in the blueberries. 4. Make the topping. 5. Pour the batter into a prepared muffin tin and sprinkle with the topping.

Stir in vanilla, and fold in blueberries. Spoon batter into prepared muffin pans, filling two-thirds full. Prepare Streusel Topping: Combine 1/2 cup sugar, 1/3 cup flour, and 1/2 tsp. cinnamon; cut in 1/4 cupbutter with a pastry blender until crumbly. Sprinkle on top of muffin batter. Bake at 375ºF for 35 minutes or until golden brown.

Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. Prepare streusel topping and set aside. In a small bowl, whisk together flour, baking powder and salt and set aside. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk.

Alternately add the dry ingredients and the wet ingredients to the butter and sugar mixture. Gently fold in the blueberries. Spoon the batter into 16 paper-lined muffin cups, filling each cup to the top. Sprinkle with the streusel topping, pressing down gently. Bake the muffins in a 425° F oven for 5 minutes.

Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Instructions. Preheat oven to 400°F and line muffin tin with muffin/cupcake cases. In a medium bowl, combine flour, baking powder, salt, and set aside. In a large bowl, combine eggs, sugar, oil, sour cream, and vanilla extract together. Whisk mixture together until fully combined.

Preheat the oven to 375 degrees F. Line muffin tins with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt in to a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, butter, lemon zest, and eggs.

Blueberry Muffins. In a mixing bowl, using a stand mixer or electric hand mixer cream together shortening, brown sugar and vanilla. Add the eggs one at a time. Mix in the sour cream. Scrape the bottom and sides of the bowl with a rubber spatula occasionally. Stir in the flour, baking powder and salt.

Sprinkle the streusel topping (see below) on top. Bake in preheated oven for about 15 - 20 minutes, or until a skewer/toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let the muffins cool for 5 minutes. Turn the muffins out onto a cooling rack. Serve warm or at room temperature.

Preheat oven to 375℉. Using a stand mixer or hand mixer, first mix together flour, sugar, salt, and baking powder. Then, add butter, lemon zest, eggs, milk, and vanilla extract and mix just until all ingredients are incorporated together. Finally, by hand, gently fold blueberries into batter.

Preheat oven to 400° F. Spray standard muffin tin with non-stick spray, or use baking cup liners, and set aside. For the blueberry muffins: In a small bowl, mix the egg, milk, and oil. In a large bowl, whisk the flour, sugar, baking powder, salt, and cinnamon. Add wet ingredients to dry ingredients and stir.

In a large mixing bowl, mix together the remaining Bisquick, sugar, vegetable oil, egg, and vanilla extract until the ingredients are just combined. Then gently fold in the coated blueberries. Prepare a muffin tin with either paper liners or by greasing each muffin cup. Transfer the muffin batter to the muffin tin, and fill each cup 3/4 full.

Carefully stir in blueberries. Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping. Bake for 20 to 25 min, until a tester inserted into the center comes out clean. When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.

Instructions. Preheat oven to 425℉ and line a 12-count muffin tin with paper or parchment liners. Next prepare streusel. Melt butter and use a fork to mix in in cinnamon and sugar. Mix in flour until mixture resembles small crumbs. Set aside. If you can, measure flour and sugar in grams using a digital kitchen scale.

Make the filling: Place the blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat on the stove and stir gently to combine. Cook and stir for 2-3 minutes until the cornstarch and sugar begin to dissolve and the berries look evenly wet. Remove from heat and stir in the lemon zest.

Lemon Blueberry Cake. Tart, zingy lemon is the perfect compliment to sweet blueberries in this simple homemade cake. Even the cream cheese frosting packs a punch thanks to fresh lemon juice and lemon zest. SHOP BAKEWARE. Caitlin Bensel.

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