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- 1 ½ cups all-purpose flour - ¾ cup granulated sugar - ½ teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup unsalted butter, melted - 1 large egg - ½ cup plain yogurt (or sour cream) - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries (or frozen) The base of these muffins is simple. I use all-purpose flour for the right texture. Granulated sugar adds sweetness. Baking powder and baking soda help them rise. Salt balances the flavors. The melted unsalted butter makes the muffins rich and moist. I like to add an egg for binding. Plain yogurt keeps the muffins soft and adds a nice tang. Vanilla extract gives a warm flavor. Finally, blueberries burst with juice when baked. - ½ cup all-purpose flour - ¼ cup brown sugar - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, softened The streusel topping is a game-changer. I mix more flour with brown sugar for sweetness. Ground cinnamon adds warmth and spice. Softened butter binds it all together. When baked, it becomes crunchy and delicious. - Fresh vs frozen blueberries - Alternatives for yogurt (sour cream, dairy-free) You can use fresh or frozen blueberries. Fresh blueberries taste bright and juicy. Frozen blueberries work well too, but they may bleed a bit. For yogurt, you can swap it for sour cream. There are also dairy-free options if you prefer. Almond or coconut yogurt works great and keeps the muffins moist. First, preheat your oven to 375°F (190°C). This step makes sure your muffins bake just right. Next, line your muffin tin with paper liners or grease it lightly. This helps your muffins come out easily after baking. In a large bowl, whisk together 1 ½ cups of all-purpose flour, ¾ cup of granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Proper measuring is key for baking. If you add too much or too little, it can change the muffin's texture and taste. In another bowl, mix ½ cup of melted unsalted butter, 1 large egg, ½ cup of plain yogurt, and 1 teaspoon of vanilla extract until smooth. Gradually add this mixture to the dry ingredients. Stir gently until just combined. It’s okay if there are a few lumps. Be sure to fold in 1 ½ cups of blueberries gently. This keeps them whole and juicy. For the streusel, combine ½ cup of flour, ¼ cup of brown sugar, and ½ teaspoon of ground cinnamon in a medium bowl. Cut in ¼ cup of softened butter until the mixture looks like coarse crumbs. This will give your muffins a nice, crunchy top. Sprinkle the streusel generously over each muffin. Now, divide the batter evenly among the muffin cups, filling each about ¾ full. Bake the muffins for 18-22 minutes. To check for doneness, insert a toothpick into the center. If it comes out clean, they are ready. Allow the muffins to cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. This step helps the muffins stay moist and fluffy! To make your muffins fluffy, avoid overmixing the batter. Mix just until the dry and wet ingredients blend. Some lumps are fine. This keeps the muffins light and airy. After baking, cool the muffins for five minutes in the pan. Then, move them to a wire rack. This helps keep them moist. You can switch up the fruit in these muffins. Try raspberries or strawberries for a new twist. You can also add citrus zest. Lemon or orange zest brightens the flavor. Spices like nutmeg or cardamom add warmth and depth. Feel free to get creative with your flavors! For a fun display, arrange the muffins on a colorful plate. Dust them with powdered sugar for a pretty touch. You can serve them with fresh blueberries. A dollop of whipped cream adds a nice treat. This makes your muffins look even more inviting! {{image_2}} You can make gluten-free blueberry streusel muffins easily. Use gluten-free flour like almond, coconut, or a blend. These flours may absorb more liquid, so adjust the wet ingredients. Add a bit more yogurt or milk to keep the batter moist. This way, you still get that tasty muffin without gluten. To make vegan blueberry muffins, swap out eggs and dairy. Use flax eggs instead of real eggs. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For dairy, use almond milk or soy yogurt. For the streusel topping, use coconut oil instead of butter. It will still be crumbly and delicious. You can add seasonal flavors to your muffins for fun. Try pumpkin spice in fall for a cozy twist. Just mix in some pumpkin puree and pumpkin spice. For the winter holidays, add cinnamon or nutmeg to give a festive taste. You can make your muffins fit the season with these simple changes. To keep your blueberry streusel muffins fresh, store them in an airtight container. This prevents moisture from getting in and helps keep them soft. You can also use resealable bags if you do not have a container. Just make sure to remove as much air as possible before sealing. Place them at room temperature for short-term storage. If you plan to keep them longer, freezing is a great option. To freeze your muffins, first, let them cool completely. Then, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. Label the bag with the date. When you want to enjoy them, take out a muffin and let it thaw at room temperature. For the best texture, you can also warm them in the oven for a few minutes. Blueberry streusel muffins stay fresh for about 2-3 days at room temperature. If you refrigerate them, they can last up to a week. However, you may notice they dry out a bit faster. Look for signs of spoilage, like mold or an off smell, before eating. If they feel hard or dry, it's best to toss them. Blueberry streusel muffins can last for about 3 to 5 days when stored properly. - Room Temperature: Keep them in an airtight container for up to 3 days. - Refrigerator: They can stay fresh for about a week in the fridge. - Freezer: For longer storage, freeze muffins for up to 3 months. Yes, you can use frozen blueberries in this recipe. They work well and save time. - Taste: The muffins still taste great. Frozen blueberries provide a burst of flavor. - Texture: They may make the batter slightly wetter. Just be gentle when folding them in. If you don’t have yogurt, you can use other options. - Sour Cream: This is a good substitute with a similar texture. - Dairy-Free Options: Use almond milk yogurt or coconut yogurt for a non-dairy choice. Yes, you can make mini muffins easily. Just adjust the baking time. - Baking Time: Bake mini muffins for about 10 to 15 minutes. - Quantities: This recipe can yield around 24 mini muffins. Making blueberry streusel muffins is simple and fun. We explored key ingredients like flour, butter, and yogurt, along with a tasty streusel topping. You learned step-by-step methods for mixing and baking, plus tips for the best texture. Don’t forget variations, like gluten-free and vegan options, to suit your needs. Store muffins properly to keep them fresh longer. Enjoy making these delicious treats, and share them with family and friends! My hope is that you create perfect muffins that bring joy to your kitchen.

Blueberry Streusel Muffins

Indulge in the delightful taste of Blueberry Streusel Muffins! These simple yet scrumptious muffins feature a moist blueberry-filled center topped with a buttery streusel for the perfect crunch. Whether you're an experienced baker or a novice, our easy step-by-step recipe will guide you to create the ultimate breakfast treat. Don't miss out on this deliciousness—click through now to explore the full recipe and bake your new favorite muffin!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, melted

1 large egg

½ cup plain yogurt (or sour cream)

1 teaspoon vanilla extract

1 ½ cups fresh blueberries (or frozen)

Streusel Topping:

½ cup all-purpose flour

¼ cup brown sugar

½ teaspoon ground cinnamon

¼ cup unsalted butter, softened

Instructions
 

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

    In a large mixing bowl, whisk together 1 ½ cups flour, ¾ cup granulated sugar, baking powder, baking soda, and salt until well combined.

      In a separate bowl, mix together the melted butter, egg, yogurt, and vanilla extract until smooth.

        Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; some lumps are okay.

          Fold in the blueberries gently to keep them intact.

            For the streusel topping, combine ½ cup flour, brown sugar, and cinnamon in a medium bowl. Cut in the softened butter until the mixture resembles coarse crumbs.

              Divide the muffin batter evenly among the prepared muffin cups, filling each cup about ¾ full.

                Sprinkle the streusel mixture generously over the top of each muffin.

                  Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean, and the tops are golden brown.

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

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

                        - Presentation Tips: Arrange the cooled muffins on a decorative plate and dust with powdered sugar for an elegant touch. Serve with a side of fresh blueberries and a dollop of whipped cream for an extra indulgent treat.