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To make blueberry streusel muffins, you need some simple and tasty items. Here’s a list of what you will need: - 2 cups all-purpose flour - 1 cup fresh blueberries (or frozen, thawed) - 3/4 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup buttermilk (or milk with 1 tsp vinegar added) - 1 tsp vanilla extract - 2 tsp baking powder - 1/2 tsp baking soda - 1/4 tsp salt These ingredients work together to give the muffins a light and fluffy texture. The blueberries add a burst of flavor that makes each bite special. The topping is what makes these muffins even better. For the streusel, gather these ingredients: - 1/2 cup all-purpose flour - 1/3 cup brown sugar, packed - 1/4 cup unsalted butter, cold and cubed - 1/2 tsp ground cinnamon This mixture gives the muffins a sweet and crunchy finish. When baked, it turns golden and adds a delightful texture. Sometimes, you may not have all the ingredients on hand. Here are some helpful swaps: - For buttermilk, use regular milk mixed with vinegar or lemon juice. - If you don’t have fresh blueberries, frozen ones work just fine. - Instead of unsalted butter, you can use salted butter but skip the added salt. - For a dairy-free option, use plant-based butter and almond or soy milk. These substitutions still create delicious muffins. Feel free to experiment and find what works best for you! {{ingredient_image_1}} To make the muffin batter, start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. In a large bowl, mix together 2 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Stir these dry ingredients well. In another bowl, whisk together 1/2 cup of melted unsalted butter, 2 large eggs, 1/2 cup of buttermilk, and 1 teaspoon of vanilla extract. Pour this wet mix into your dry mix. Stir gently until just combined. The batter can have lumps; don’t overmix. Now, gently fold in 1 cup of fresh blueberries until they are evenly spread in the batter. To make the streusel topping, take a separate bowl. Combine 1/2 cup of all-purpose flour, 1/3 cup of packed brown sugar, and 1/2 teaspoon of ground cinnamon. Add 1/4 cup of cold, cubed unsalted butter. Use a fork or your fingers to mix it all together. The goal is to create coarse crumbs. This topping gives your muffins a sweet and crunchy finish. Now it’s time to bake! Divide the muffin batter evenly in the muffin cups, filling each about 2/3 full. Generously sprinkle the streusel topping over each muffin. Place the tin in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean, your muffins are ready. Let them cool in the pan for 5 minutes, then transfer them to a wire rack. Enjoy the sweet aroma as they cool! To make muffins soft and moist, use fresh ingredients. Fresh blueberries add juiciness. Buttermilk makes the muffins tender. Mix until just combined. Overmixing can lead to tough muffins. Aim for a batter with some lumps. This keeps them light and fluffy. To stop blueberries from sinking, toss them in flour first. This helps them stay suspended in the batter. Use just enough flour to coat them lightly. Fold them in gently to avoid breaking. This method keeps your muffins looking beautiful and berry-filled. You can boost flavor with simple add-ins. Try lemon zest for a fresh twist. Chopped nuts add a nice crunch. A bit of almond extract gives depth. You can even mix in chocolate chips for a sweet surprise. Experiment with these options to make your muffins unique! Pro Tips Use Fresh Blueberries: Fresh blueberries provide the best flavor and texture. If using frozen, ensure they are thawed and drained to avoid excess moisture in the batter. Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins. Cold Butter for Streusel: Ensure the butter for the streusel topping is cold. This helps create a crumbly texture that adds a delightful crunch to the muffins. Check for Doneness: Use a toothpick to test the muffins for doneness. If it comes out clean with a few crumbs, they are ready. Avoid opening the oven frequently as it can cause them to sink. {{image_2}} You can swap blueberries for other fruits. Try raspberries, strawberries, or blackberries. Each fruit brings its own taste. For a fun twist, use chopped apples or peaches. Just make sure the fruit is not too wet. Wet fruit can make muffins soggy. If you need gluten-free muffins, use almond flour or a gluten-free blend. Ensure the blend has xanthan gum for better texture. For dairy-free muffins, replace buttermilk with almond milk or coconut milk. Add a splash of vinegar to mimic buttermilk. This keeps the muffins light and fluffy. For a savory twist, try adding cheese. Sharp cheddar or feta works well. You can also mix in fresh herbs like basil or chives. This makes for a unique breakfast or snack. Savory muffins are great paired with soups or salads. Try changing the flavor profile to suit your meals. To keep your blueberry streusel muffins fresh, store them in an airtight container. This helps maintain their moisture and flavor. You can place parchment paper between layers to avoid sticking. Keep the container at room temperature for short-term storage. If you want them to last longer, refrigerate them in an airtight bag. Freezing muffins is easy and keeps them tasty. First, let your muffins cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag. Make sure to squeeze out any air to prevent freezer burn. To thaw, take out a muffin and leave it at room temperature. You can also microwave it for 20 seconds for a quick warm-up. Fresh blueberry streusel muffins last about 2 to 3 days at room temperature. In the fridge, they stay good for about a week. If frozen, they can last up to 3 months. Always check for signs of spoilage, like an off smell or mold, before eating. Muffins can be dense or dry for several reasons. One common cause is overmixing the batter. When you mix too much, it develops gluten, leading to a tough muffin. Another reason is using too much flour. Measuring flour incorrectly can lead to dense results. Always use a spoon to scoop flour into the measuring cup, then level it off. Lastly, not enough liquid can dry out muffins. Make sure you measure your buttermilk or milk correctly. Yes, you can use frozen blueberries in your muffins. Just make sure to thaw them first and drain any excess liquid. This helps prevent the batter from becoming too wet. Frozen blueberries can also add a nice burst of flavor. When using them, fold gently into the batter to avoid breaking them up. To check if your muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they are ready. You can also look for a golden-brown top. The sides of the muffins should pull away slightly from the pan. Lastly, touch the top; it should spring back when gently pressed. We covered all you need to make blueberry streusel muffins. You learned about key ingredients, from tasty blueberries to the crunchy topping. The step-by-step instructions help you mix and bake like a pro. Tips show how to make your muffins light and moist. You also discovered fun ways to change up your muffins. Finally, I shared smart storage tips to keep them fresh. With this knowledge, you can bake delicious muffins that impress everyone! Enjoy trying out your new skills!

Blueberry Streusel Muffins

Delicious muffins filled 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 Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup fresh blueberries (or frozen, thawed)
  • 3.75 cups granulated sugar
  • 0.5 cups unsalted butter, melted
  • 2 large eggs
  • 0.5 cups buttermilk (or milk with 1 tsp vinegar added)
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cups all-purpose flour (for streusel topping)
  • 0.33 cups brown sugar, packed
  • 0.25 cups unsalted butter, cold and cubed
  • 0.5 tsp ground cinnamon

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to ensure the dry ingredients are evenly distributed.
  • In a separate bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients, gently mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  • Gently fold in the blueberries until they are evenly distributed throughout the batter.
  • In another bowl, make the streusel topping by mixing the flour, brown sugar, cinnamon, and cubed cold butter. Use a fork or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  • Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over the batter.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, dusted with powdered sugar for an elegant touch. Add a few fresh blueberries on top for garnish!
Keyword baking, blueberries, muffins