Tag Archives: Blueberry Muffin

Streusel Topped Blueberry Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with ,

Blue berry muffin

Tender, tantalizing, warm and delicious. Crowned with a crunchy streusel topping, this muffin is perfectly sweet. A delightful accompaniment to your morning coffee.

Streusel Topped Blueberry Muffins
(adapted from Pillsbury’s The Complete Book of Baking)

You will need:
2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg beaten
1 teaspoon grated lemon or orange zest

Preheat oven to 400 degrees. Line a 12 cup regular muffin pan or 6 cup large muffin pan with paper baking cups. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, oil and egg and 1 teaspoon grated lemon or orange zest.; blend well. Add wet ingredients  to dry ingredients all at once; stir just until dry ingredients are moistened (Batter will be lumpy).  Stir in 1 cup fresh or frozen blueberries (do not thaw).  Fill muffin cups 2/3 full.

Streusel Topping

1/3 cup sugar
1/4 cup all purpose flour
2 tablespoons butter

In a small bowl, combine sugar and flour, Using a pastry blender or fork, cut in butter until crumbly. Sprinkle over batter.
Bake at 400 for 20-25 minutes or until tooth pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Banana Blueberry Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , ,

Wes roof snow

Winter has blown in with all it’s fury this morning. Waking up to 16 degrees on the thermometer and the sound of snow blowers and shovels around the neighborhood, we know we are in for another blustery, cold and snowy day. Wes piles on the winter attire and heads out to crank up the snow blower and I head into the kitchen to crank up the breakfast. We love a big breakfast on Sunday mornings, especially during the winter months. Craving something other than biscuits with our omelet, I know that ripe bananas in the fruit bowl and blueberries in the freezer can only mean one thing. Hot, delicious muffins.

Muffin 1

This recipe is adapted from Pillsbury’s Complete Book of Baking for Banana Blueberry Mini Loaves

Banana Blueberry Muffins

Makes 16 regular sized muffins.
Preheat oven to 400 degrees

You will need:

1 cup sugar
1/2 cup canola oil
1 cup (2 medium) mashed ripe bananas
1/2 cup plain or vanilla yogurt
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

Line 2 cupcake pans with cupcake liners for 16 muffins

In a large mixing bowl, beat the sugar and oil. Add the bananas, yogurt, vanilla and eggs and blend well. Add flour, baking soda and salt and blend just until combined.
In a separate small bowl, add the blueberries and 1 teaspoon flour. Gently coat the blueberries with the flour. This will prevent the berries from sinking to the bottom of the muffins. Gently fold the berries into the batter. Using an ice cream scoop, fill the muffin cups, about 3/4 full.

Bake at 400 degrees for 18-20 minutes, until golden brown. You can test for doneness by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are done. Remove from oven. Let sit in the pan for about 5 minutes, then remove from pan. Cool on a cooling rack.

muffin 2

cut muffin