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- 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted and slightly cooled - 2 large eggs - 1 cup buttermilk (or milk with 1 tablespoon vinegar added) - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries (or frozen, if fresh is not available) - 1/2 cup rolled oats - 1/3 cup brown sugar - 1/4 cup all-purpose flour - 1 teaspoon ground cinnamon - 1/4 cup cold unsalted butter, cubed In my kitchen, these ingredients come together to create magic. The all-purpose flour serves as the base. It gives the muffins a soft and tender crumb. Granulated sugar adds the right amount of sweetness. Baking powder and baking soda help the muffins rise. Salt is not just for flavor; it balances the sweetness. Unsalted butter adds richness. The eggs bind everything together while buttermilk keeps the muffins moist. I always add vanilla extract for depth, and fresh blueberries burst with flavor. For the streusel topping, rolled oats add crunch. Brown sugar brings a nice caramel note. Ground cinnamon gives warmth. Cold butter makes it crumbly. This topping is the star that makes these muffins special. Each bite is a treat. 1. Start by preheating the oven to 375°F (190°C). This helps the muffins bake evenly. 2. In a large bowl, mix together the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisk until well combined. 3. In a separate bowl, mix 1/2 cup of melted unsalted butter, 2 large eggs, 1 cup of buttermilk, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and creamy. 1. Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. It’s okay if some lumps remain; do not overmix! 2. Now, gently fold in 1 1/2 cups of fresh blueberries. This adds bursts of flavor in every bite. 1. For the streusel topping, mix together 1/2 cup of rolled oats, 1/3 cup of brown sugar, 1/4 cup of all-purpose flour, and 1 teaspoon of ground cinnamon in a bowl. Add 1/4 cup of cold cubed unsalted butter. Use your fingers or a pastry cutter to mix until it looks crumbly. 2. Divide the muffin batter equally among the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over each muffin. 3. Bake in the preheated oven for 18-22 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, your muffins are ready! 4. Once baked, remove the muffins from the oven. Allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious blueberry streusel muffins! Mixing batter is a key step. You must not overmix it. Overmixing makes muffins tough. Aim for a lumpy texture; this is okay. You want the batter to be smooth but not too mixed. The right consistency helps the muffins rise nicely. For a crumbly streusel topping, use cold butter. Mix the butter with your fingers to get small clumps. You can also use a pastry cutter if you like. If you want to change it up, try adding nuts or coconut. Rolled oats add a great texture, too. To check if your muffins are done, insert a toothpick. If it comes out clean, they are ready. If it has batter on it, bake for a few more minutes. After baking, cool the muffins in the pan for five minutes. Then, move them to a wire rack. Enjoy them warm for the best taste! {{image_2}} Each muffin has about 200 calories. Here’s a breakdown of the macronutrients per muffin: - Carbohydrates: 30 grams - Protein: 3 grams - Fat: 9 grams This gives you a nice balance of energy and nutrients. Blueberries are small, but they pack a punch. They are full of antioxidants. These can help fight free radicals. Blueberries also have vitamins C and K. They can support heart health and brain function. Buttermilk adds moisture and flavor to muffins. It is rich in calcium and protein. It also has probiotics, which are good for digestion. Using buttermilk can make your muffins fluffy and tender. For a gluten-free option, you can use almond flour or a gluten-free blend. Just keep the same amount as regular flour. If you want low-sugar muffins, reduce the granulated sugar. You could also use a natural sweetener like honey or maple syrup. This can help keep the muffins tasty but healthier. You can switch up the fruit in your muffins. Berries like raspberries or blackberries work great. Just replace the blueberries with an equal amount of your chosen berry. You can also try using peaches or bananas. Both add a nice sweetness and flavor. Peaches will give a summer vibe, while bananas add moisture. If you want to make vegan muffins, swap the eggs for flaxseed meal. Use almond milk instead of buttermilk. You can also try a keto-friendly version. Use almond flour in place of all-purpose flour and a sugar substitute. This keeps the muffins low in carbs while still tasty. Add a twist to your muffins with citrus zest. Lemon or orange zest brightens the flavor nicely. You can also mix in nuts like walnuts or pecans for crunch. If you're a chocolate lover, fold in some chocolate chips. This adds a rich taste that pairs well with blueberries. To keep your muffins fresh, store them in an airtight container. Place them in a cool, dry spot. This method helps keep them soft. You can also use a zip-top bag for easy storage. For longer storage, you can freeze your muffins. Wrap each muffin in plastic wrap, then place them in a freezer-safe bag. This way, they can last up to three months. When you want one, just thaw it at room temperature. Yes, you can use frozen blueberries. They are a great option when fresh ones are not available. Frozen blueberries save you time and reduce waste. However, there are pros and cons. Frozen blueberries may release more juice, which can make your muffins a bit wet. This can change the texture slightly. Fresh blueberries hold their shape better. They offer a firmer bite in your muffins. To ensure your muffins stay moist, use buttermilk or add a splash of vinegar to regular milk. This adds richness and flavor. Also, avoid overmixing your batter. Mix until just combined to keep the muffins fluffy. Common mistakes include using too much flour or baking too long. Make sure to measure flour correctly by spooning it into the cup and leveling it off. This prevents dry muffins. Always check for doneness a few minutes early to avoid overbaking. Blueberry streusel muffins are a delightful treat that you can easily create at home. We covered the ingredients, step-by-step instructions, and tips for baking perfect muffins. Don't forget about the fun variations you can try, too! Each ingredient adds flavor and nutrition, making these muffins a great choice. With the right techniques, you'll bake muffins that everyone loves. Enjoy the process and share your tasty results with friends and family!

Blueberry Streusel Muffins Bakery

Indulge in the deliciousness of Blueberry Streusel Muffins with this easy recipe! Bursting with fresh blueberries and topped with a crunchy streusel, these muffins are perfect for any occasion. Whether you're enjoying a cozy morning or need a sweet snack, these treats will delight every palate. Click through to explore the full recipe and impress your friends and family with your baking skills!
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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, melted and slightly cooled

2 large eggs

1 cup buttermilk (or milk with 1 tablespoon vinegar added)

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries (or frozen, if fresh is not available)

Streusel Topping:

1/2 cup rolled oats

1/3 cup brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 cup cold unsalted butter, cubed

Instructions
 

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

    In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

          Gently fold in the blueberries to the batter.

            Prepare the streusel topping by combining the oats, brown sugar, flour, cinnamon, and cubed cold butter in a bowl. Use your fingers or a pastry cutter to mix until crumbly.

              Divide the muffin batter equally among the muffin cups, filling each about 2/3 full. Sprinkle the streusel topping generously over the batter.

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

                  Remove from the oven and allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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

                      - Presentation Tips: Serve warm, dusted with a light sprinkle of powdered sugar and a few extra blueberries on top for a beautiful finish. Enjoy with a cup of tea or coffee for a delightful treat!