Blueberry muffin recipe with a crumble on top?

Question

I have an ordinary blueberry muffin recipe that I use quite often but the other day I ate one that had some kind of crumble on top and it was delicious and I was wondering if anyone had a recipe for that?

Answer 1

This might be it:

PECAN BLUEBERRY MUFFINS

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1 cup chopped pecans
3 cups unbleached flour
1 cup whole wheat flour
2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
4 eggs
1 cup milk
1 cup heavy cream
1 cup oil
1 package (14 ounces) frozen blueberries

Stir together flours, sugar, baking powder and salt. Add eggs, milk, cream and oil, stirring gently until moist. Fold in berries and pecans and spoon batter into muffin cups. Sprinkle crumble on top of muffins. Bake for 20 minutes at 375 degrees F, until golden.

Crumble:
1/4 cup whole wheat flour
1/4 cup brown sugar
1/4 cup white sugar
1/4 cup butter
3/4 cup chopped pecans

Combine flour, sugars and butter. Cut in butter until mixture is the size of peas. Stir in pecans. Sprinkle crumble on top of muffins.
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Or maybe this one:

INGREDIENTS

1 cup blueberries
3 cups thinly sliced peaches
4 tablespoons natural granulated sugar
1/3 cup quick-cooking oats
1/3 cup finely chopped walnuts
1/3 cup wheat germ
pinch of ground cinnamon
1 1/2 tablespoons safflower oil
Vanilla ice cream, frozen yogurt, or nondairy frozen dessert, optional

1. In a medium bowl, toss fruit with 2 tablespoons of the sugar and set aside.

2. Preheat oven to 350F. Lightly oil a 9-by 9-inch baking pan or 9-inch pie pan.

3. In a small bowl, combine oats, walnuts, wheat germ, remaining 2 tablespoons of sugar, and cinnamon. Gradually add the oil, stirring until dry ingredients are evenly moistened.

4. Place sugared fruit in prepared pan and spread evenly. Sprinkle topping over fruit.

5. Bake 30-35 minutes, or until topping is golden and beginning to crisp. Cool until just warm and serve plain or with one of the optional vanilla toppings, if you like.

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If not, this one sounds good:

Crumble Topping
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
1/4 cup (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces
Blueberry Muffins
1 cup fresh or frozen (unthawed) blueberries
2 cups plus 1 tablespoon all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
To make the crumble topping, in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and stir and mash the mixture with a fork until the topping is crumbly. Set aside.
To make the blueberry muffins, preheat the oven to 350 degrees F. Generously butter six 8-ounce jumbo muffin cups. If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
In a medium bowl, whisk together the egg and buttermilk until combined. Whisk in the vanilla and melted butter. Pour the buttermilk mixture into the well. Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined. Add the blueberries and fold in just to distribute evenly. Do not overmix. Evenly divide the batter among the 6 prepared muffin cups. Evenly divide the crumble topping among the muffins, sprinkling it on top (about 1/4 cup for each muffin).
Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack. Serve warm, or cool completely. Store in an airtight container at room temperature for up to 2 days.

Good luck & Enjoy! :) I hope those help!

Answer 2

BLUEBERRY STREUSEL MUFFINS
1/2 c. sugar
1/3 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter

MUFFIN BATTER:

1/3 c. sugar
1/4 c. butter, softened
1 egg
2 1/3 c. all-purpose flour
1 tbsp. plus 1 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
1 1/2 c. fresh blueberries

To prepare topping, combine sugar, flour and cinnamon in a small bowl. Cut in butter until mixture resembles crumbs; set aside.
Preheat oven to 375 degrees. In a large bowl, combine the sugar and butter, creaming until light. Add the egg, mixing well.

In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the creamed mixture alternately with the milk, stirring well after each addition. Stir in vanilla and blueberries.

Spoon into muffin pans lined with muffin cups, filling each 2/3 full. Sprinkle Streusel Topping over muffins. Bake for 25-30 minutes or until done. Makes 16-18 muffins.

Answer 3

Ingredients:

1/2 cup unsalted butter, slightly softened
2 cups all-purpose flour
1/2 cup brown sugar
1 cup granulated sugar
1 Tbs. vanilla extract
2 cups blueberries
1/4 tsp. salt

Preparation:

In a large bowl, combine 1/2 cup slightly softened unsalted butter into 2 cups all-purpose flour. Use your fingertips to rub the butter through the flour and mix. When it has the appearance of fine bread crumbs, add 1/2 cup brown sugar, 1 cup granulated sugar and 1 tablespoon vanilla extract. Repeat the crumbling process to mix.

Wash 2 cups blueberries and drain. Divide blueberries into equal portions and place in an oven-safe 6 muffin pan. Cover blueberries with the crumble mixture, pressing the surface of the crumble down lightly. Bake for 15 to 20 minutes in the center of a pre-heated 350-degree oven. Serve hot with cream.

Answer 4

BLUEBERRY STREUSEL MUFFINS:
1/3 cup sugar
1/4 cup butter or margarine, softened
1 egg, beaten
2-1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1-1/2 cups fresh or frozen blueberries

STREUSEL:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Yield: 1 dozen.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=71

Answer 5

I cheat sometimes and bake the Duncan Hines box muffin mix. They have the super yummy streusel topping you talk of and they include real blueberries.

Answer 6

I made these muffins two days ago, they're fabulous! I did a google search and this was the first one I clicked, lucky try I guess :) this recepie is definitely a keeper.