Lemon Blueberry Muffins with Streusel Topping

Sometimes I buy a lot of berries and then can't eat them fast enough. I could freeze them, but what's the fun in that? Thus, blueberry muffins were baked up in my kitchen this morning! This recipe is quick, easy and makes delicious muffins. They pair very nicely with a cup of coffee or a cold glass of milk, whichever you prefer. Enjoy!

Lemon Blueberry Muffins with Streusel Topping

Source: Slightly adapted from Fifteen Spatulas

Ingredients:
1.5 cups all purpose flour 
3/4 cup sugar
2 tsp baking powder
pinch of salt
Zest of 1 lemon
1/3 cup canola oil
1 egg
1/3 cup milk (I used nonfat)
2 cups blueberries
For the streusel topping:
1/2 cup sugar
1/2 cup flour
1 tsp cinnamon
1/4 cup butter, diced
Directions:
1. Preheat the oven to 400 degrees. Place baking cups into muffin pan tins (or just spray the pan with nonstick spray).
2. Whisk together the flour, sugar, baking powder, salt, and lemon zest.

3. Toss blueberries with 1 tablespoon of the flour mixture in a separate bowl. Then add to the flour mixture.

4. In another separate bowl or a large glass mixing cup, whisk together the oil, egg, and milk.

5. Mix the wet ingredients into the dry ingredients. Leave a few lumps!

6. Make the streusel topping. Mix all ingredients together using your fingertips or a pastry blender until you have pea-sized crumbs.

7. Spoon muffin mix into baking cups, then sprinkle the streusel topping evenly over all of the muffins.

8. Bake for 20-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.Pin It

Low Fat Whole Wheat Blueberry Muffins

Muffins are a great breakfast food, and even better when they are made a little healthier. I've been on a yogurt & granola kick lately, so I thought I'd switch it up a bit and make some muffins. Plus, they are easy to freeze for a quick grab-and-go breakfast. I definitely don't feel guilty eating these for breakfast!

Low Fat Whole Wheat Blueberry Muffins
Adapted from Recipe Zaar


Ingredients:
1 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice (I used nutmeg)
1/2 teaspoon salt
1 cup fat-free buttermilk (I used light vanilla yogurt)
2 tablespoons canola oil
2 tablespoons unsweetened applesauce (I used another 2 tablespoons of canola oil)
1 egg, lightly beaten
1 cup fresh blueberries or frozen blueberries

Directions:
Preheat the oven to 400ºF. Lightly spray a muffin tin with cooking spray.

In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt. In another bowl, whisk together the buttermilk, oil, applesauce and egg. Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix). Lightly stir in the blueberries.

Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.

*If you want to freeze your muffins --> Freeze on baking sheet, then transfer to freezer bag. Reheat in microwave for 30 seconds to 1 minute.

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Banana Chocolate Crumb Muffins

I don't buy bananas too often because they tend to go bad quickly and then those crazy fruit flies start flying everywhere and I can't handle it. (And has anyone ever heard of one of the ways to get rid of them with the oven method? Disgusting! Google it if you have no clue what I'm talking about) But now that I've been baking more I know that I don't have to worry about bananas going bad anymore. These muffins were excellent, although I think they would be even better with chocolate chips throughout the entire muffin instead of just on the top. This is a great muffin to whip up for breakfast this weekend!

Banana Chocolate Crumb Muffins
Source: Delish


Ingredients:
3-4 bananas, mashed
1/4 c melted butter
1 1/2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/3 c granulated sugar
1 large egg
1 tsp pure vanilla extract

Crumb Topping:
3 Tbsp brown sugar
1 Tbsp all-purpose flour
1/2 c mini chocolate chips
1 tablespoon butter

Directions:

Preheat the oven to 350°F. Grease or line muffin tin with liners. In a large mixing bowl using a wooden spoon, mix butter and mashed bananas. Mix in granulated sugar, egg & vanilla. Sprinkle baking soda, baking powder and salt over the mixture. Add the flour, mix until just incorporated. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar & 1 Tbsp all-purpose flour. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Stir in mini chocolate chips. Sprinkle topping over muffins.

Bake in preheated oven 20-25 minutes, until a toothpick inserted into center of a muffin comes out clean.

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Cranberry Muffins

I've had cranberries in my fridge for awhile and really wanted to use them to make muffins so I went searching for a recipe. The original recipe I was going to make was for cranberry orange muffins, but then I realized that I hardly had any orange juice left. I searched until I came to a recipe where I actually had all of the ingredients. I actually have not tried these muffins yet since I made them to freeze for breakfast for the next week or so, but they look really good!

Cranberry Muffins
Source: Taste of Home

Ingredients:
1 cup fresh cranberries, quartered (I just chopped them up in my food processor)
8 tablespoons sugar, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/3 cup vegetable oil
1 teaspoon grated lemon peel, optional
Cinnamon-sugar

Directions:
Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large mixing bowl.

In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and lemon peel. Fill greased standard or extra-large muffin cups. Sprinkle with cinnamon-sugar.

Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins. Yield: 12 standard-size or 6 jumbo muffins. (Mine only yielded 11 standard muffins)

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