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Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
These blueberry muffins with streusel crumb topping are delicious and comforting! Check out the recipe on this episode of Best Bites. Best Bites: Blueberry muffins with streusel crumb topping
Preheat oven to 375. Grease a nonstick muffin pan with cooking spray or a little oil and set aside. Stir together dry ingredients in a medium bowl and set aside.
These blueberry muffins with streusel crumb topping are delicious and comforting! Check out the recipe on this episode of Best Bites.
And stir with a spatula no more than ten strokes. Muffins should be soft, and not bready. Add the cranberries with the last few strokes. Don’t worry if the batter is lumpy! Scoop into a well-greased muffin tin. This should make 12 muffins. Bake at 425 for 15 minutes. These are nice and tangy, so I’d have them with coffee or milk but not juice.
By Eating Made Easy Ingredients: 1 cup all-purpose flour. 1 cup white whole wheat flour. 2 tsp baking soda. 1 tsp kosher salt. ¼ cup canola oil. ½ cup orange juice. 1 cup blueberry, fresh or frozen
Make the muffins: Butter a 12-cup muffin pan. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the egg at ...
Bake crumb cake, tenting with foil if almonds get too dark, until topping is golden brown and a tester inserted into the center comes out with a few moist crumbs attached, 50 to 55 minutes. Let cool.