There’s more to see...
Come take a look at what else is here!
Visit site
  • Ashley Isbell

    Blueberry Streusel Muffins**Cook's note-These muffins can be flavored with any variety of fruits and toppings. Using the muffin recipe as a base for any flavor you like!** Sugar Topping 1/3 cup (21/3 ounces) sugar 1½ teaspoons finely grated zest from 1 lemon Streusel Topping 3 T white sugar 3 T brown sugar 1/3 cup flour 5 T melted butter Muffins 2 cups (or less if you are me!) fresh blueberries, picked over 1 1/8 cups plus 1 teaspoon sugar 1 tablespoon water 2 1/2 cups unbleached all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon table salt 2 large eggs 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly ¼ cup vegetable oil 1 cup buttermilk 2 teaspoons vanilla extract If topping with lemon sugar, stir together sugar and lemon zest in small bowl until combined; set aside. If topping the muffins with streusel, combine ingredients until it is the size of peas and set aside. Adjust oven rack to middle position and heat oven to 425 degrees. Prepare standard muffin tins with nonstick cooking spray or liners. Bring 1 cup blueberries, water, and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing the berries with your potato masher or fork several times and stirring frequently, until berries have broken down and mixture is thickened and reduced by about half. This will take about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining sugar and eggs together in medium bowl until thick and well combined. Slowly mix in butter and oil until combined. Whisk in buttermilk and vanilla. Using rubber spatula, fold egg mixture and remaining cup blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not over mix.) Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked berry mixture into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar or streusel evenly over muffins. Bake until muffin tops are golden and just firm, 17 to 19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

  • Nikki Workman

    Breakfast - Best blueberry muffin recipe!

  • Mandi Brewton

    Panera Bread looking blueberry muffin recipe!

  • Dyana Reck

    Blueberry muffin recipe, breakfasts, food

Related Pins

Pumpkin Cream Cheese Muffins - full of fall spices, filled with cream cheese, and topped with a delicious crumble. Seriously my favorite fall food.

Homemade Blueberry Sauce 2 cups fresh or frozen blueberries 1/2 cup water 1/2 cup sugar 2 tablespoons fresh lemon juice 2 tablespoons cornstarch, mixed with 2 tablespoons cold water 1/2 teaspoon vanilla extract Zest of 1 lemon (about 1 tablespoon)

Blueberry Lime Crumble: fresh blueberries and a thick layer of crumble make this the perfect dessert. Don't forget the homemade whipped cream

Blueberry Crumble, what katie ate

Walnut, coconut and apple, blueberry crumble--butterflyfood

Peach and Blueberry Crumble... a must try this summer! I've been making this for years and everyone always loves it - kids and adults alike. I sometimes double it and bake in a 13x9. It's delicious and the perfect combo!