Best 4 Blueberry Muffins With Cinnamon Crumble Recipes

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

CRUMB-TOPPED BLUEBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CINNAMON BLUEBERRY MUFFINS

Steps:

• In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.

BLUEBERRY MUFFINS WITH CINNAMON CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees. To make the crumble: In a medium bowl combine flour, brown sugar and cinnamon. Add the butter and work in with your fingers until crumbly.Set aside To make muffins: Line a 12 cup muffin tin. In a small bowl sift together the flour with baking soada and powder, salt cinnamon and nutmeg. Cream the butter and sugar ina large bowl until light and fluffy. Add teh eggs beating after each one. On low speed add the flour mixture in 3 additions alternating with the buttermilk.. Gently fold in the blueberries. Spoon the batter into tin and sprinkle crumble over top. Bake for 20 -25 mins until toothpick inserted comes out clean.Cool in pan for ten mins . Freezes well!! NOTE: In the original recipe it called for unsalted butter and a mixture of AP flour and cake flour. I have been making them as above for 5 years and they are great!! If you want to you can use unsalted butter in place of the salted and use 1 1/2 cups AP flour and 1/2 cup cake flour. These are the best blueberry muffins i have ever had!!