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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 - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries - Streusel topping ingredients: - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ¼ cup unsalted butter, softened - ½ teaspoon cinnamon The right ingredients make a huge difference in flavor and texture. I love using fresh blueberries. They burst in your mouth as you bite into the muffin. For the dry mix, I stick with all-purpose flour. It gives the muffins a nice, soft crumb. Granulated sugar adds sweetness, while baking powder and baking soda help the muffins rise. A pinch of salt balances everything out. When it comes to wet ingredients, I use buttermilk for its tangy flavor. It keeps the muffins moist and fluffy. Mixing in vegetable oil adds richness, and vanilla extract makes everything taste better. The streusel topping is what makes these muffins special. It's easy to make and adds a sweet crunch. The mix of flour, brown sugar, butter, and cinnamon gives a lovely flavor. Gather these ingredients, and you’re on your way to bakery-style muffins that will impress everyone! Set your oven to 375°F (190°C). This step is key for even baking. Line a 12-cup muffin pan with paper liners or grease it lightly. The liners help with easy removal. In a large bowl, whisk together: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt Mix these dry ingredients well. This helps the flavors blend together. In another bowl, whisk one large egg. Then, add: - 1 cup buttermilk - ⅓ cup vegetable oil - 1 teaspoon vanilla extract Mix until the batter is smooth. This gives the muffins a nice texture. Pour the wet mixture into the dry ingredients. Gently fold them together. Be careful not to overmix. The batter should still be a little lumpy. This keeps the muffins light and fluffy. Now, gently fold in 1 ½ cups of fresh blueberries. Do this carefully to avoid breaking the berries. You want them whole for juicy bites. In a small bowl, mix together: - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ¼ cup unsalted butter, softened - ½ teaspoon cinnamon Use a fork or your fingers to blend until crumbly. This topping adds a sweet crunch. Divide the muffin batter evenly among the prepared muffin cups. Fill each cup about ¾ full. Sprinkle the streusel topping generously over each muffin. Bake in the oven for 18-20 minutes. A toothpick should come out clean when they are done. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack. This helps them cool evenly. For serving, arrange them on a platter with fresh blueberries for a pretty display. Enjoy warm! To make bakery-style muffins, focus on a few key steps. First, mix the dry and wet ingredients separately. This keeps the baking powder active. Second, do not overmix the batter. A few lumps are okay. This helps the muffins rise better. Lastly, fill each muffin cup about three-quarters full. This gives them the nice dome shape we love. One common mistake is overmixing. This can lead to dense muffins. Mix just until combined and avoid beating the batter. Another mistake is not using fresh ingredients. Check your baking powder and baking soda for freshness. Old ingredients can ruin your muffins. Lastly, do not skip the streusel topping. It adds flavor and a lovely crunch. If you're looking for substitutions, here are some ideas. Use whole wheat flour for a healthier option. You can also swap buttermilk for regular milk or a plant-based milk. For a dairy-free option, try coconut oil instead of vegetable oil. If you have nut allergies, skip the nuts in the topping. These changes will still yield tasty muffins. {{image_2}} You can swap blueberries for many other fruits. Raspberries, chopped strawberries, or diced peaches work well. Each fruit adds a unique taste. Try blackberries for a bold flavor. Apples or pears give a lovely sweetness. This lets you enjoy muffins year-round. Want to spice things up? Add a teaspoon of cinnamon or nutmeg to your batter. A splash of almond or lemon extract brightens the taste. You can even mix in mini chocolate chips for a sweet twist. These small changes create exciting flavors in every bite. If you want to make your muffins healthier, consider these tips. Replace some sugar with applesauce or mashed bananas. Use whole wheat flour instead of all-purpose for added fiber. You can also use Greek yogurt instead of buttermilk for less fat. These swaps help keep the muffins light and tasty. To keep your blueberry streusel muffins fresh for a few days, follow these tips: - Let the muffins cool completely. - Store them in an airtight container. - Keep them at room temperature. - They will stay fresh for up to three days. These steps help keep the muffins soft and tasty. If you notice any moisture, place a paper towel in the container. This will absorb excess moisture and keep your muffins from getting soggy. If you want to save muffins for later, freezing is a great option. Here are some tips: - Allow the muffins to cool completely. - Wrap each muffin tightly in plastic wrap. - Place the wrapped muffins in a freezer-safe bag. - Label the bag with the date for easy tracking. You can freeze the muffins for up to three months. When you're ready to eat one, just remove it from the freezer and let it thaw at room temperature. To enjoy your muffins warm, reheating is key. Here are some methods: - For a quick fix, use the microwave. Heat each muffin for 10-15 seconds. - For a crispier texture, use the oven. Preheat to 350°F (175°C) and place muffins on a baking sheet for 5-10 minutes. These methods keep the muffins tasting fresh and delicious. Enjoy your blueberry streusel muffins warm for the best flavor! Yes, you can use frozen blueberries. They work well in this recipe. Here are some best practices: - Do not thaw the blueberries before adding them to the batter. This keeps them from breaking. - Use the same amount as fresh blueberries, about 1 ½ cups. - Fold them in gently to avoid color bleeding. Look for these signs of perfectly baked muffins: - The tops should be golden brown. - A toothpick inserted in the center should come out clean or with a few crumbs. - The muffins should spring back when lightly touched. Yes, you can prep the batter ahead of time. Here’s how: - Mix the dry ingredients in one bowl and wet ingredients in another. - Store them separately in the fridge for up to 24 hours. - When ready, combine the mixtures and fold in the blueberries. These muffins pair well with several options: - Serve with a dollop of yogurt for creaminess. - Add a side of fresh fruit for a colorful plate. - Pair with coffee or tea for a cozy morning treat. This post covered everything you need for perfect blueberry muffins. We discussed essential dry and wet ingredients, the right techniques for mixing, and tips for a bakery-style finish. Remember, avoid overmixing to keep your muffins fluffy. Try seasonal fruits and healthier options for variety. Store muffins properly to keep them fresh, and remember to reheat gently. With these steps, your blueberry streusel muffins will impress every time.

Blueberry Streusel Muffins Bakery Style

Indulge in the deliciousness of homemade blueberry streusel muffins with this easy recipe! With juicy blueberries nestled in a soft, fluffy batter topped with a sweet streusel, these muffins are perfect for breakfast or a snack. Ready in just 35 minutes, they will impress family and friends. Click to explore the full recipe and baking tips that will make your muffins a hit! #BlueberryMuffins #BakingJoy #MuffinRecipe #SweetTreats
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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

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

¼ cup unsalted butter, softened

½ teaspoon cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease lightly.

    Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups of flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      Combine Wet Ingredients: In another bowl, whisk the egg, then add buttermilk, vegetable oil, and vanilla extract. Mix until smooth.

        Combine Mixtures: Pour the wet mixture into the dry ingredients and gently fold to combine, being careful not to overmix. The batter will be slightly lumpy.

          Fold in Blueberries: Gently fold in the fresh blueberries until evenly distributed.

            Prepare Streusel Topping: In a small bowl, combine ½ cup flour, brown sugar, softened butter, and cinnamon. Mix with a fork or your fingers until crumbly.

              Fill Muffin Pan: Divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin.

                Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

                  Cool: Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm and dust with a light sprinkle of powdered sugar, if desired. These muffins look lovely arranged on a rustic platter with fresh blueberries scattered around for an inviting display!