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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, melted and cooled - 1 large egg - ½ cup buttermilk (or plain yogurt) - 1 teaspoon vanilla extract - 1 cup fresh blueberries - Streusel Topping Ingredients: - ⅓ cup all-purpose flour - ¼ cup rolled oats - ¼ cup brown sugar, packed - ½ teaspoon cinnamon - 3 tablespoons unsalted butter, cold and cubed When making blueberry streusel muffins, start with these key ingredients. The dry ingredients provide the base. They include flour, sugar, baking powder, baking soda, and salt. Each plays a big role in the muffin's texture and taste. Next, we have the wet ingredients. Melted butter adds moisture. The egg binds everything together. Buttermilk or yogurt gives a nice tang. Vanilla extract adds warmth and depth. For the fresh ingredients, I love using fresh blueberries. They burst with flavor and add sweetness. The streusel topping is fun to make! It combines flour, oats, brown sugar, and cinnamon. Cold butter brings it all together into a crumbly mix. Using these ingredients, you will create delicious, moist muffins. Each bite will be filled with blueberries and topped with a crunchy streusel. Enjoy the process, and get ready for a treat! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step gets the oven hot, making your muffins rise well. Next, line a muffin tin with paper liners. You can also spray it with non-stick cooking spray. In a large bowl, whisk together the dry ingredients. Combine 1 ½ cups of flour, ½ cup of granulated sugar, ½ cup of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Mix these well until they blend nicely. Now, take another bowl to mix the wet ingredients. Pour in ½ cup of melted butter, add 1 large egg, ½ cup of buttermilk, and 1 teaspoon of vanilla extract. Stir these until they become smooth and creamy. Next, pour the wet mixture into the dry ingredients. Gently fold the wet into the dry. Be sure to mix carefully so you don’t overmix. Overmixing makes the muffins tough. Now, gently fold in 1 cup of fresh blueberries. This adds a burst of flavor and color to your muffins. Make sure the blueberries are evenly spread throughout the batter. In a small bowl, mix the ingredients for the streusel topping. Combine ⅓ cup of flour, ¼ cup of rolled oats, ¼ cup of brown sugar, and ½ teaspoon of cinnamon. Then, add 3 tablespoons of cold, cubed butter. Use your fingers to mix until it looks crumbly. Sprinkle this topping generously over the muffin batter in each cup. This gives your muffins a crunchy and sweet finish. Now, it’s time to bake! Place the muffin tin in the preheated oven. Bake your muffins 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. Once baked, let the muffins cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. This keeps them from getting soggy. Enjoy your delightful blueberry streusel muffins! To make the best blueberry streusel muffins, avoid overmixing. Overmixing makes the muffins tough. Mix just until the dry and wet ingredients come together. This keeps them soft and fluffy. Even distribution of blueberries is key. If they clump, some muffins get none. Gently fold them in after mixing the batter. This way, every muffin gets a burst of blueberry goodness. You can use frozen blueberries if fresh ones aren't available. They work well in the batter. Just toss them in a bit of flour before adding. This helps them stay whole while baking. If you don’t have buttermilk, don’t worry! You can use plain yogurt instead. Mix it with a bit of water to get the right consistency. This also keeps your muffins moist. Choose a sturdy muffin tin for best results. A dark non-stick tin helps muffins bake evenly. If you prefer, use a silicone muffin pan. These make it easy to pop out the muffins without sticking. For measuring, use dry and liquid measuring cups. A whisk is great for mixing dry ingredients. You’ll also need a rubber spatula to fold in the blueberries gently. These tools make the process smooth and simple. Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, don't thaw them to avoid excess moisture in the batter. Don’t Overmix: When combining wet and dry ingredients, mix until just combined to keep the muffins light and fluffy. Overmixing can lead to tough muffins. Chill the Butter: For the streusel topping, make sure the butter is cold. This helps create a crumbly texture that adds a delightful crunch to the muffins. Check for Doneness: To ensure your muffins are perfectly baked, insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter. {{image_2}} You can make these muffins even better. Try adding lemon zest for a fresh twist. The zest brightens the flavor and brings a nice zing. You can also add nuts, like walnuts or pecans, for crunch. Nuts add texture and a bit of richness. If you want a healthier muffin, consider using whole wheat flour. This swap gives more fiber and nutrients. You can also reduce the sugar in the recipe. Cutting back on sugar makes the muffins a bit less sweet but still tasty. These muffins are great with different fruits. You can substitute blueberries with seasonal fruits like raspberries or peaches. This makes the recipe fun and fresh. For a holiday theme, try adding spices like nutmeg or cinnamon with cranberries. This change gives a festive flavor. To keep your muffins fresh at room temperature, follow these tips: - Let them cool completely. - Store muffins in an airtight container. - Place a piece of bread in the container. This keeps them moist. - Enjoy within three days for the best taste. Freezing muffins is a great way to save them for later. Here’s how: - Wrap each muffin tightly in plastic wrap. - Place them in a zip-top freezer bag. - Label the bag with the date. They last up to three months. For thawing frozen muffins, do this: - Take a muffin out of the freezer. - Leave it at room temperature for about one hour. - You can also thaw them in the microwave for 15-20 seconds. To reheat muffins for optimal taste, use these methods: - Preheat your oven to 350°F (175°C). - Place muffins on a baking sheet. - Heat for about 5-10 minutes. - You can also use a microwave for 10-15 seconds. This keeps them soft. Yes, you can make these muffins ahead of time. After baking, let them cool completely. Store them in an airtight container at room temperature. They stay fresh for about two days. For longer storage, freeze the muffins. Wrap each muffin in plastic wrap, then place them in a freezer bag. They last for up to three months in the freezer. When you're ready to eat them, thaw them overnight in the fridge. You can also warm them in the microwave for a quick treat. If you don't have buttermilk, there are easy substitutes. Use plain yogurt or milk with lemon juice. Here are some options: - Plain Yogurt: Use the same amount as buttermilk. - Milk + Lemon Juice: Mix ½ cup of milk with 1 ½ teaspoons of lemon juice. Let it sit for five minutes. - Milk + Vinegar: Mix ½ cup of milk with 1 ½ teaspoons of vinegar. Let it sit for five minutes. These substitutes work well and keep your muffins moist. You can tell if the muffins are done with the toothpick test. Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready. If it has batter on it, bake for a few more minutes. Look for a golden-brown top. The edges may pull away slightly from the pan, which is another sign they are done. You now know how to make delicious blueberry muffins. We covered the key ingredients, step-by-step instructions, and helpful tips. You can experiment with variations and find the best storage methods. Remember to avoid overmixing and enjoy the fruits of your labor. These muffins are perfect for any occasion. Get creative with flavors and share them with loved ones. Baking is fun and rewarding. Enjoy your tasty treats!

Berrylicious Blueberry Streusel Muffins

Delicious muffins packed with fresh blueberries and topped with a crunchy streusel.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted and cooled
  • 1 large egg
  • 0.5 cup buttermilk (or plain yogurt)
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 0.33 cup all-purpose flour (for streusel)
  • 0.25 cup rolled oats
  • 0.25 cup brown sugar, packed (for streusel)
  • 0.5 teaspoon cinnamon
  • 3 tablespoons unsalted butter, cold and cubed

Instructions
 

  • Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
  • In a large bowl, whisk together 1 ½ cups flour, ½ cup granulated sugar, ½ cup brown sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, mix the melted butter, egg, buttermilk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined, being careful not to overmix.
  • Gently fold in the blueberries until evenly distributed throughout the batter.
  • In a small bowl, prepare the streusel topping by combining ⅓ cup flour, rolled oats, brown sugar, and cinnamon together. Add the cold butter cubes and use your fingers to mix until crumbly.
  • Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin.
  • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a tangier flavor, substitute buttermilk with plain yogurt.
Keyword baking, blueberry, breakfast, muffins