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- 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt In this recipe, dry ingredients provide structure. All-purpose flour forms the base. Sugar adds sweetness, while brown sugar gives a rich flavor. Baking powder and baking soda help muffins rise. Salt enhances all the flavors. - 1 large egg - ½ cup buttermilk - ½ cup unsalted butter, melted - 1 teaspoon vanilla extract Wet ingredients keep muffins moist. The egg binds everything together. Buttermilk adds a slight tang and makes muffins fluffy. Melted butter brings richness, while vanilla adds warmth. - 1 ½ cups fresh blueberries - Crumble Topping Ingredients: - ½ cup rolled oats - ¼ cup all-purpose flour - ¼ cup brown sugar, packed - 2 tablespoons unsalted butter, cold and cubed - 1 teaspoon cinnamon Fresh blueberries burst with flavor, making each bite special. The crumble topping adds texture and crunch. Rolled oats offer a wholesome touch. The butter and cinnamon create a sweet, aromatic mix. First, turn your oven to 375°F (190°C). While it heats up, prepare your muffin tin. You can use paper liners or grease the tin well to prevent sticking. In a large bowl, combine the following dry ingredients: - 1 ½ cups all-purpose flour - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt Whisk these together until they blend nicely. In another bowl, mix together: - 1 large egg - ½ cup buttermilk - ½ cup unsalted butter, melted - 1 teaspoon vanilla extract Stir until the mixture is smooth and creamy. Now, pour the wet mix into the dry mix. Gently fold the two together. Do not over-mix. It’s okay if you see a few lumps. Next, fold in: - 1 ½ cups fresh blueberries This gives your muffins that lovely fruity burst. In a small bowl, mix the crumble topping ingredients: - ½ cup rolled oats - ¼ cup all-purpose flour - ¼ cup brown sugar, packed - 2 tablespoons unsalted butter, cold and cubed - 1 teaspoon cinnamon Use a fork or your fingers to combine until it looks like coarse crumbs. Divide the muffin batter evenly in the prepared tin, filling each cup about ¾ full. Then, sprinkle the crumble topping generously over each muffin. Bake for 18-20 minutes. Check doneness by inserting a toothpick into the center. If it comes out clean, your muffins are ready! Let them cool for 5 minutes in the pan before moving them to a wire rack. Over-mixing the batter is a big no-no. You want to keep some lumps in the mix. This helps the muffins stay soft and fluffy. When you mix, do it gently. Just fold the batter until you don’t see dry flour anymore. The lumps will help create a nice texture. Choosing the right blueberries makes a big difference. Fresh blueberries are best for flavor. They burst with juice when you bite into them. If you use frozen blueberries, they can make the batter wet. Try to pick medium-sized berries. They mix well without sinking. Not all ovens bake the same. Check your muffins a few minutes early. Insert a toothpick in the center. If it comes out clean, they are done. If not, give them a few more minutes. Each oven is a bit different, so trust your eyes and nose! {{image_2}} You can switch the blueberries for other fruits like raspberries, strawberries, or banana. Each fruit will change the flavor and color of your muffins. Raspberries add a tart note, while strawberries give a sweet taste. Mashed banana creates a moist muffin with rich flavor. Keep the same amount of fruit for best results. Adding unique toppings can make your muffins even better. You can use nuts for crunch, chocolate chips for sweetness, or shredded coconut for a tropical twist. Mix and match these toppings to fit your taste. Just sprinkle them on top of the batter before baking. If you need gluten-free muffins, use gluten-free flour instead of all-purpose flour. It works well and keeps the muffins tasty. For a vegan option, substitute the egg with a flax egg and the buttermilk with almond milk mixed with vinegar. These changes help everyone enjoy these muffins! To keep your blueberry crumble muffins fresh at room temperature, place them in an airtight container. This helps prevent them from drying out. Store them in a cool, dry place for up to three days. If you want to enjoy them longer, consider wrapping each muffin in plastic wrap. This keeps them moist and tasty. For long-term storage, freezing muffins is a smart choice. Allow the muffins to cool completely before freezing. Wrap each muffin tightly in plastic wrap or aluminum foil. Then, place them in a freezer bag. Label the bag with the date. Muffins can last in the freezer for up to three months. When you’re ready to enjoy them, just take out the desired number of muffins. To warm up your muffins for the best taste, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10-15 minutes. This step revives their soft texture and enhances their flavor. You can also use a microwave for quick reheating. Heat each muffin for about 15 seconds. Enjoy them warm, and they will taste fresh out of the oven! Yes, you can use frozen blueberries. They work well, but the texture changes a bit. Frozen berries might make the muffins slightly wetter. This can affect baking time. If you use frozen berries, add a few extra minutes to your baking time. Check the muffins with a toothpick to ensure they are done. If you don't have buttermilk, you can make a quick substitute. Mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will give you a similar sour taste. You can also use plain yogurt or sour cream. Just thin them with a little water to reach the right consistency. Muffins are done when they are golden brown on top. A toothpick inserted in the center should come out clean. If it has wet batter on it, they need more time. You can also gently press the top; if it springs back, they are ready. Keep an eye on them, so they don't overbake! This blog post covered all you need to make delicious blueberry muffins. We discussed ingredients, steps to mix and bake, and tips to make them perfect. You learned how to choose the best blueberries and adjust your muffins for your tastes. You now have ideas for storing muffins so they stay fresh. Whether you stick to the recipe or get creative with add-ins, enjoy baking! These muffins can be a treat for any time. Happy baking!

Blueberry Crumble Muffins

Indulge in the delightful taste of homemade Blueberry Crumble Muffins! With juicy blueberries and a crunchy topping, these muffins are perfect for breakfast or a sweet snack. Our easy step-by-step recipe guides you through creating this delicious treat in just 30 minutes. Ready to impress your family and friends? Click through for the full recipe and discover how to bring this tasty delight to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

½ cup brown sugar, packed

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 large egg

½ cup buttermilk

½ cup unsalted butter, melted

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

Crumble Topping:

½ cup rolled oats

¼ cup all-purpose flour

¼ cup brown sugar, packed

2 tablespoons unsalted butter, cold and cubed

1 teaspoon cinnamon

Instructions
 

Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it well.

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

      In another bowl, mix together the egg, buttermilk, melted butter, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and gently fold until just combined. Make sure not to over-mix; it’s okay if there are a few lumps.

          Carefully fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.

            In a small bowl, prepare the crumble topping by combining the rolled oats, flour, brown sugar, cold butter, and cinnamon. Use a fork or your fingers to mix until it resembles coarse crumbs.

              Divide the muffin batter evenly into the prepared muffin tin (about ¾ full) and sprinkle the crumble topping generously over each muffin.

                Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into 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.

                    Prep Time, Total Time, Servings: 15 min | 30 min | Makes 12 muffins

                      - Presentation Tips: Serve the muffins warm on a decorative platter, dusted with powdered sugar for an elegant touch. Pair them with a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent treat!