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To make blueberry streusel muffins, you will need: - 1 cup fresh blueberries (or frozen) - 2 cups all-purpose flour - 1 tablespoon baking powder - ½ teaspoon salt - ½ teaspoon baking soda - ¾ cup granulated sugar - 1 large egg - 1 cup buttermilk (or milk + 1 tablespoon vinegar or lemon juice) - ½ cup unsalted butter, melted - 1 teaspoon vanilla extract For the streusel topping, gather: - ½ cup rolled oats - ⅓ cup brown sugar - ¼ cup all-purpose flour - ¼ cup unsalted butter, softened - 1 teaspoon cinnamon If you need to make swaps, here are a few ideas: - Use whole wheat flour instead of all-purpose flour for a nuttier flavor. - Swap coconut oil for unsalted butter for a dairy-free option. - Use maple syrup instead of granulated sugar for added depth. - For a vegan version, use flax eggs instead of a large egg and plant-based milk instead of buttermilk. You can use either fresh or frozen blueberries in your muffins. Fresh blueberries give a nice burst of flavor and a vibrant look. However, frozen blueberries are great too. They often hold up well during baking. Just make sure not to thaw them before mixing. This helps keep the batter from turning blue. Both options yield delicious results! To start, preheat your oven to 375°F (190°C). This step is key for even baking. Line a muffin tin with paper liners or lightly grease it. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of baking soda. Set this bowl aside for later use. In a large mixing bowl, combine ½ cup of melted unsalted butter and ¾ cup of granulated sugar. Add 1 large egg and beat until smooth. Next, pour in 1 cup of buttermilk and 1 teaspoon of vanilla extract. Mix until just combined. Now, gently fold in the dry ingredients from the other bowl. Be careful not to overmix; lumps are okay. Finally, fold in 1 cup of fresh or frozen blueberries, ensuring they’re spread out in the batter. In a separate bowl, prepare your streusel topping. Combine ½ cup of rolled oats, ⅓ cup of brown sugar, and ¼ cup of all-purpose flour. Add ¼ cup of softened unsalted butter and 1 teaspoon of cinnamon. Use a fork to mix until crumbly and evenly combined. This topping adds a sweet crunch to the muffins. Next, divide your muffin batter evenly among the muffin tin, filling each cavity about two-thirds full. Then, sprinkle a generous amount of streusel topping over each muffin. Bake in your preheated oven for 18 to 20 minutes. Check if they’re done by inserting a toothpick into the center; it should come out clean. Once baked, let the muffins cool in the pan for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy the delicious aroma as they cool. To get the best texture in your muffins, follow these simple steps. First, mix your dry ingredients well. This helps the baking powder and soda spread evenly. Next, when you mix the wet and dry ingredients, do it gently. Overmixing makes muffins tough. You want a light and fluffy muffin. Also, try to keep some lumps in the batter; this ensures a soft crumb. Common mistakes can ruin your muffins. One big mistake is not measuring flour properly. Use a spoon to scoop flour into your measuring cup, then level it off. Another mistake is skipping the streusel topping. This adds great flavor and texture. Lastly, don’t open the oven door too soon. This can make your muffins sink. Wait until they are almost done before checking. Oven temperature is key for baking. Preheat your oven to 375°F (190°C) to start. If it’s too hot, the muffins may burn on the outside but stay raw inside. If it’s too cool, they won’t rise well. An oven thermometer can help you check the right temperature. Trust me, this small tool can make a big difference in your baking. {{image_2}} You can make gluten-free blueberry streusel muffins with ease. Simply swap the all-purpose flour for a gluten-free blend. Look for a blend that contains xanthan gum, as it helps with texture. Follow the same recipe steps, and you'll enjoy fluffy muffins without gluten. To make vegan blueberry muffins, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use plant-based milk instead of buttermilk. Almond or oat milk works great. You’ll still get a moist and tasty muffin! You can customize your muffins with fun add-ins. Consider adding a handful of chopped nuts for crunch, like walnuts or pecans. A sprinkle of lemon zest adds brightness. Try swapping blueberries for other fruits like raspberries or chopped strawberries. Each variation brings its own delightful twist to the classic recipe. To keep your muffins fresh, place them in an airtight container. This helps prevent them from drying out. Store the container at room temperature for up to three days. If you want to keep them longer, consider freezing. Freezing muffins is easy and keeps them tasty. First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. Next, place them in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to enjoy, just take one out and thaw it. To reheat your muffins, use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and heat for about 10 minutes. If using a microwave, wrap a muffin in a damp paper towel and heat for 15-20 seconds. This keeps them moist and delicious! Yes, you can use frozen blueberries. They work well in this recipe. Just fold them in gently. Frozen blueberries may bleed some color, but they still taste great. You can check the muffins with a toothpick. Insert it in the center of a muffin. If it comes out clean, the muffins are done. They should be golden brown on top. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice. Let it sit for five minutes. This will give you a similar tangy taste for your muffins. This blog post guides you through making delicious blueberry streusel muffins. You learned about the key ingredients, easy substitutions, and the choice between fresh and frozen blueberries. I shared step-by-step instructions for batter, topping, and baking. You also found helpful tips to get the best texture and avoid common mistakes. Lastly, we covered variations, storage, and FAQs. Embrace your baking skills and enjoy these muffins anytime!

Blueberry Streusel Muffins

Indulge in the deliciousness of homemade blueberry streusel muffins! These moist and fluffy treats, packed with fresh blueberries and topped with a crunchy streusel, are perfect for breakfast or a sweet snack. Ready in just 35 minutes, this easy recipe will have your family coming back for more. Don't miss out on creating these delightful muffins; click through to explore the full recipe and brighten your day with every bite!
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Ingredients
  

1 cup fresh blueberries (or frozen, if not in season)

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon baking soda

¾ cup granulated sugar

1 large egg

1 cup buttermilk (or substitute with milk + 1 tablespoon vinegar or lemon juice)

½ cup unsalted butter, melted

1 teaspoon vanilla extract

Streusel Topping:

½ cup rolled oats

⅓ cup brown sugar

¼ cup all-purpose flour

¼ cup unsalted butter, softened

1 teaspoon cinnamon

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.

    In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.

      In a large mixing bowl, combine the melted butter, granulated sugar, and egg. Beat until the mixture is smooth and well combined.

        Add the buttermilk and vanilla extract to the wet mixture, and mix until just combined.

          Gradually fold in the dry ingredients, mixing gently until no dry flour remains. Be careful not to overmix; it's okay if the batter is a bit lumpy.

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

              In a separate bowl, prepare the streusel topping by combining rolled oats, brown sugar, flour, butter, and cinnamon. Mix with a fork until crumbly and evenly combined.

                Divide the muffin batter evenly among the muffin tin, filling each cavity about 2/3 full.

                  Sprinkle a generous amount of streusel topping over each muffin.

                    Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

                      Allow muffins to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.

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