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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - 1 cup buttermilk (or milk with 1 tablespoon lemon juice) - ½ cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries In this recipe, the main ingredients create a soft, moist muffin. The all-purpose flour gives structure. Sugar adds sweetness and helps with browning. Baking powder and baking soda work together to make the muffins rise. Salt enhances all the flavors. The egg binds everything. Buttermilk keeps the muffins tender and adds a slight tang. Melted butter gives richness, while vanilla adds warmth and depth. Fresh blueberries burst with flavor, making each bite juicy. - ½ cup all-purpose flour - ⅓ cup brown sugar - ¼ cup unsalted butter, cold and cubed - ½ teaspoon cinnamon - ¼ teaspoon salt The streusel topping adds a sweet crunch. All-purpose flour provides the base. Brown sugar gives a deep, caramel flavor. Cold, cubed butter creates a crumbly texture. Cinnamon adds warmth, while salt balances the sweetness. When you mix these ingredients, ensure the butter stays cold. This helps form the perfect crumble on top of your muffins. - Preheat to 375°F (190°C) - Line or grease muffin tin Start by setting your oven to 375°F. This heat gives the muffins a nice rise. While the oven warms, prepare your muffin tin. You can use paper liners or lightly grease the cups. This step helps the muffins come out easily. - Combine flour, sugar, baking powder, baking soda, and salt - Whisk until well blended In a large bowl, mix together two cups of flour, one cup of sugar, and a tablespoon of baking powder. Add a half teaspoon of baking soda and a half teaspoon of salt. Use a whisk to blend these dry ingredients well. - Whisk egg, buttermilk, melted butter, and vanilla - Ensure ingredients are fully combined In another bowl, whisk one large egg with one cup of buttermilk. If you don’t have buttermilk, mix one cup of milk with a tablespoon of lemon juice. Pour in half a cup of melted butter and add one teaspoon of vanilla extract. Mix until everything is combined. - Pour wet ingredients into the dry mixture - Mix gently, noting lumps are okay Now, pour the wet mixture into the bowl with the dry mix. Gently stir them together. It's fine if there are lumps. This keeps your muffins light and fluffy. - Carefully fold in blueberries Take one and a half cups of fresh blueberries and fold them into the batter. Be gentle to avoid smashing the berries. This step adds flavor and color to your muffins. - Mix flour, brown sugar, cinnamon, and salt - Blend in cubed butter until crumbly For the streusel, mix half a cup of flour, a third of a cup of brown sugar, half a teaspoon of cinnamon, and a quarter teaspoon of salt in a small bowl. Then, add a quarter cup of cold, cubed butter. Use a fork to mix until it looks crumbly. - Fill muffin cups 2/3 full with batter - Sprinkle streusel topping generously With a large spoon or scoop, fill each muffin cup about two-thirds full. Next, sprinkle the streusel topping generously over the batter. This will give your muffins a crunchy top. - Bake for 18-22 minutes - Check doneness with a toothpick Place the muffin tin in the oven and bake for 18 to 22 minutes. To check if they are done, insert a toothpick into the center of a muffin. If it comes out clean, they are ready. To make the best muffins, avoid overmixing the batter. Overmixing makes muffins dense. Mix until just combined. A few lumps in the batter are fine. You can use fresh or frozen blueberries. Fresh blueberries add a bright flavor. Frozen blueberries work well too, but they may make the batter a bit wetter. If using frozen blueberries, fold them in gently to prevent color bleeding. Set your oven temperature to 375°F (190°C). This is key for even baking. Use a reliable oven thermometer to check the heat. For the streusel topping, use cold cubed butter. It creates a crumbly texture that is perfect for topping. Mix it well with the dry ingredients until it resembles coarse crumbs. This step is essential for that bakery-style finish. Serve your muffins warm or at room temperature. This enhances their flavor and texture. For a lovely touch, dust them with powdered sugar. You can also serve them with a dollop of whipped cream. These small details make your muffins look and taste even better. Enjoy the smiles they bring at breakfast or brunch! {{image_2}} You can switch things up by using other fruits. Raspberries or blackberries work great in these muffins. Their tartness adds a nice twist to the sweet flavor. You can also add lemon zest to brighten the muffins. Just a teaspoon will bring a fresh, zesty note that pairs well with blueberries. Want to make these muffins a bit healthier? Try using whole wheat flour instead of all-purpose flour. This swap adds fiber and nutrients. For sugar, replace it with honey or maple syrup. These alternatives add sweetness without refined sugars. Adjust the amount since they are sweeter than granulated sugar. If you follow a vegan diet, you can still enjoy these muffins. Replace the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. For the milk, use any plant-based milk you like, such as almond or oat milk. These changes keep the muffins moist and tasty without dairy. To keep your blueberry muffins fresh, store them in the fridge. You should place them in an airtight container. This helps keep moisture in and prevents them from drying out. If you do not have a container, wrap them tightly in plastic wrap. You can freeze muffins for up to three months. To freeze them, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer bag. When you are ready to eat, take a muffin out and thaw it at room temperature. You can also warm it in the microwave for 10-15 seconds. At room temperature, muffins last about two days. After that, they may start to lose their flavor. Watch for signs of spoilage like mold or a sour smell. If the muffins feel dry or hard, they are not good to eat. Always trust your nose and eyes! Yes, you can use frozen blueberries. They may make your muffins moister. Thaw them before adding to the batter. This helps keep the color bright. Dense muffins often come from overmixing the batter. Too much flour can also cause this. Ensure you measure flour correctly. Lastly, check if your baking powder is fresh. To boost sweetness, add more sugar. You can also try honey or maple syrup. Adjust the amount of sugar in the wet mix. Don't forget to taste the batter! You can make mini muffins easily. Fill each mini cup about halfway. Reduce the baking time to 12-15 minutes. Check for doneness with a toothpick. You'll need a muffin tin, mixing bowls, and a whisk. A measuring cup and spoons are also essential. A cooling rack helps muffins cool evenly. Lastly, use paper liners for easy serving. This post walks you through making delicious blueberry muffins from scratch. We covered the key ingredients, step-by-step instructions, and helpful tips to get perfect muffins. Remember, the secret lies in mixing gently and using fresh fruit. You can explore fun variations and make vegan options too. Store leftovers properly to enjoy them later. With these skills, baking muffins can be easy and rewarding. Enjoy your tasty creations!

Bakery-Style Blueberry Streusel Muffins

Indulge in the deliciousness of Bakery-Style Blueberry Streusel Muffins with this easy recipe! Perfectly fluffy and bursting with fresh blueberries, these muffins make for a delightful breakfast or snack. Follow simple steps to create a tasty streusel topping that adds the perfect crunch. Click through to explore the full recipe and bring this bakery treat straight to your kitchen!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

1 cup buttermilk (or milk with 1 tablespoon lemon juice)

½ cup unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (or frozen, if necessary)

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar

¼ cup unsalted butter, cold and cubed

½ teaspoon cinnamon

¼ teaspoon salt

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or gently grease it.

    In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisk until well blended.

      In a separate bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract until combined.

        Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

          Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.

            For the streusel topping, mix the flour, brown sugar, cinnamon, and salt in a small bowl. Add the cold cubed butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

              Using a large spoon or ice cream scoop, fill each muffin cup about 2/3 full with batter. Generously sprinkle the streusel topping over each muffin.

                Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the middle comes out clean.

                  Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm or at room temperature. For an extra touch, dust with powdered sugar before serving or pair with a dollop of whipped cream on the side.