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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 - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ¼ cup unsalted butter, softened - ½ teaspoon ground cinnamon When making blueberry streusel muffins, the right ingredients make all the difference. Start with the dry ingredients. They form the muffin's base. Use all-purpose flour for a soft texture. Granulated sugar adds sweetness. Baking powder and baking soda help them rise. Salt rounds out the flavor. Next, we mix the wet ingredients. A large egg binds everything together. Buttermilk gives a rich taste and moistness. Vegetable oil keeps the muffins soft. Vanilla extract adds a lovely aroma. Finally, the fresh blueberries burst with flavor in every bite. For the streusel topping, combine flour, brown sugar, butter, and cinnamon. This mix creates a sweet, crunchy layer on top. It contrasts perfectly with the soft muffin. Each bite is a delightful mix of textures and flavors. First, preheat your oven to 375°F (190°C). This step is key for baking. It ensures even cooking. While the oven heats, prepare your muffin pan. You can use paper liners or grease the cups lightly. In a large bowl, whisk together the dry ingredients. Combine 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Mixing these well helps the muffins rise nicely. In another bowl, crack 1 large egg. Whisk it until slightly frothy. Next, add 1 cup of buttermilk, ⅓ cup of vegetable oil, and 1 teaspoon of vanilla extract. Mix these until smooth and well combined. Now, pour the wet mixture into the bowl with dry ingredients. Use a rubber spatula or wooden spoon to gently fold them together. Be careful not to overmix. We want a slightly lumpy batter for soft muffins. Gently fold in 1 ½ cups of fresh blueberries. Make sure they are evenly spread throughout the batter. Take care not to crush them, as we want them whole for juicy bites. In a small bowl, mix together the streusel topping. Combine ½ cup of all-purpose flour, ⅓ cup of packed brown sugar, ¼ cup of softened butter, and ½ teaspoon of ground cinnamon. Use a fork or your fingers. Blend until you see coarse crumbs. Spoon the batter into your lined muffin cups. Fill each cup about three-quarters full. Generously sprinkle the streusel topping over each muffin. This adds a crunchy layer to your treats. Place the muffin pan in the preheated oven. Bake for 18-20 minutes. Check doneness by inserting a toothpick in the center of a muffin. If it comes out clean, they are ready! Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack. Cooling helps keep their texture light and fluffy. To make your blueberry streusel muffins moist, use buttermilk. It adds richness and flavor. Mix the wet and dry ingredients gently. Overmixing can lead to dry muffins. Aim for a slightly lumpy batter; it’s okay if some flour is visible. A great streusel topping makes your muffins shine. Use cold butter for a crumbly texture. Mix flour, brown sugar, and cinnamon well before adding butter. Your mixture should look like coarse crumbs. Don’t be shy; use a generous amount on each muffin. Overmixing your batter is a common mistake. It can make your muffins tough. Once you combine the wet and dry ingredients, use a rubber spatula. Fold gently, just enough to mix. Stop as soon as you see no dry flour. This keeps your muffins light and fluffy. {{image_4}} You can swap blueberries for other fruits. Raspberries or chopped strawberries work well. For a tropical twist, try diced pineapple. Just keep the fruit's moisture in mind. Too much moisture can make your muffins soggy. Nuts and seeds add crunch and flavor. Walnuts or pecans pair perfectly with blueberries. You can also use sunflower seeds or flaxseeds for a healthy boost. Just add about half a cup to the batter. Mixing in spices can elevate your muffins. Try adding a pinch of nutmeg or ginger for warmth. Citrus zest, like lemon or orange, brightens the flavor. You can also use flavored extracts, such as almond or coconut. Experiment with these ideas to find your favorite taste! To keep your muffins fresh, place them in an airtight container. You can also wrap them in plastic wrap. Store them at room temperature for up to three days. If you want them to last longer, consider refrigeration. Just remember, refrigeration can make muffins dry. Freezing is a great option for muffins. First, let them cool completely. Then, wrap each muffin tightly in plastic wrap. Place the wrapped muffins in a freezer bag or container. Label the bag with the date. Muffins can stay frozen for up to three months. To enjoy later, just thaw them at room temperature. Reheating muffins brings back their yummy taste. For the best results, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. You can also use a microwave. Heat each muffin for about 15-20 seconds. Enjoy warm muffins with a nice crispy top! Yes, you can use frozen blueberries. They work well in muffins. Just toss them in a bit of flour before adding to the batter. This helps prevent them from sinking. They may make the batter a bit purple, but the taste remains great. To check if the muffins are done, insert a toothpick in the center. If it comes out clean, they are ready. The tops should also look golden brown. Keep an eye on them near the end of baking time. Ovens can vary, so check around 18 minutes. If you don’t have buttermilk, you can make your own. Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a similar tangy flavor that works well in muffins. To prevent sticking, use paper liners or grease the pan well. You can use cooking spray or butter. If using butter, make sure to cover all sides of the cups. This keeps the muffins intact when you take them out. Yes, you can prepare the batter ahead of time. Store it in the fridge for up to 2 hours. Just remember to mix it gently before filling the muffin cups. Baking right after mixing gives the best rise and texture. You now have all the steps to bake delicious muffins. We covered the dry and wet ingredients you need. The process is straightforward from mixing to baking. Remember the tips for moist muffins and perfect streusel topping. Try different flavors and storage ideas to keep your muffins fresh. Enjoy the joy of baking and share with friends and family. Your kitchen will be filled with sweet smells and smiles!

Blueberry Streusel Muffins Bakery Style

Indulge in the deliciousness of homemade blueberry streusel muffins! This easy recipe combines fresh blueberries with a crunchy streusel topping for a perfect sweet treat any time of day. Ideal for breakfast or a snack, you can whip up a batch in just 35 minutes. Click through to discover how to make these delightful muffins that are sure to impress your family and friends. Don't miss out on this tasty baked goodness! #BlueberryMuffins #BakingRecipes #MuffinLove #FoodieFavorites
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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 ground cinnamon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin pan by lining it with paper liners or lightly greasing each cup to prevent sticking.

    Mix Dry Ingredients: In a spacious mixing bowl, whisk together the 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly mixed. This ensures that the leavening agents are distributed throughout the flour.

      Combine Wet Ingredients: In a separate bowl, crack in the large egg and whisk it briefly. Add the buttermilk, vegetable oil, and vanilla extract to the egg, mixing thoroughly until the mixture is smooth and unified.

        Combine Mixtures: Carefully pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the two mixtures together. Be cautious not to overmix; the batter should retain a slightly lumpy texture.

          Fold in Blueberries: Delicately fold in the fresh blueberries into the batter, ensuring they are evenly distributed without crushing them.

            Prepare Streusel Topping: In a small bowl, mix together ½ cup of all-purpose flour, packed brown sugar, softened butter, and ground cinnamon. Use a fork or your fingers to blend these ingredients until the mixture resembles coarse crumbs.

              Fill Muffin Pan: Spoon the prepared muffin batter into the lined muffin cups, filling each cup about three-quarters full. Generously sprinkle the streusel topping over each muffin, allowing a hearty amount to create a delightful crispy layer.

                Bake: Place the muffin pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on them; baking times may vary slightly based on your oven.

                  Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Afterward, transfer them to a wire rack to cool completely, which helps maintain their lovely texture.

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

                      - Presentation Tips: For an elegant touch, serve the muffins warm with a light dusting of powdered sugar. Arrange them on a rustic wooden platter, garnished with a scatter of fresh blueberries around the muffins for a charming and inviting display!