Berry Bliss Blueberry Streusel Muffins

$To make these tasty blueberry streusel muffins, you will need: - 2 cups all-purpose flour - 1 cup fresh blueberries (or frozen, if necessary) - 1 cup granulated sugar - 1/2 cup unsalted butter, melted - 1 cup milk - 2 large eggs - 1 tablespoon baking powder - 1 teaspoon vanilla extract - 1/2 teaspoon salt For the streusel topping, gather: - 1/2 cup all-purpose flour - 1/3 cup brown sugar - 1/4 cup unsalted butter, cold and cubed - 1/2 teaspoon ground cinnamon - A pinch of salt You can add nuts like walnuts or pecans to the batter for crunch. A splash of lemon juice can brighten the flavor. If you want a sweeter muffin, try adding more sugar or a drizzle of honey on top. You can also swap in different fruits, like raspberries or strawberries, for a fun twist. Each muffin has about: - Calories: 200 - Total Fat: 10g - Saturated Fat: 5g - Carbohydrates: 28g - Sugars: 10g - Protein: 3g - Fiber: 1g These muffins are a delightful treat, perfect for breakfast or snacks. They pack a fruity punch while keeping things simple. Enjoying these muffins can also bring a smile to anyone who tries them! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This step is key to making sure your muffins rise well. Line a muffin tin with paper liners or grease it with non-stick spray for easy removal. In a small bowl, mix together 1/2 cup flour, 1/3 cup brown sugar, 1/4 cup cold cubed butter, and 1/2 teaspoon cinnamon. Use a fork or pastry cutter to blend until the mix looks crumbly. Set this aside for later. Grab a large bowl and whisk together 1 cup granulated sugar and 1/2 cup melted butter. Keep whisking until it is smooth. Then add in 2 large eggs and 1 teaspoon vanilla extract. Whisk again until everything is well mixed. In another bowl, mix 2 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Gradually add this dry mix to your wet ingredients. Alternate with 1 cup milk. Stir just until combined; don’t overmix or your muffins may be tough. Gently fold in 1 cup of fresh blueberries. Be careful not to crush them. This will keep your muffins full of juicy berries. Scoop your batter into the prepared muffin tin. Fill each cup about 2/3 full. This gives them room to rise without overflowing. Now, sprinkle the streusel mixture generously over the top of each muffin. This adds a sweet, crunchy layer that everyone loves. Place the muffin tin in the oven. Bake for 18 to 20 minutes. Check if they’re done by inserting a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the sweet aroma and the tasty muffins you just made! To make the best blueberry streusel muffins, start with fresh ingredients. Use fresh blueberries for the best flavor. If you use frozen berries, do not thaw them. This keeps muffins from becoming too wet. Mix the batter just until combined. Overmixing can make your muffins tough. One mistake is not measuring flour correctly. Too much flour can make muffins dry. Always spoon flour into your measuring cup and level it off. Another common error is skipping the streusel topping. This adds a sweet crunch that makes the muffins special. Enjoy these muffins warm with butter. They pair perfectly with coffee or tea. You can also serve them with a side of fresh fruit. For a fun twist, add a dollop of whipped cream on top. These muffins are great for breakfast or as a snack! Pro Tips Use Fresh Blueberries: Fresh blueberries will provide the best flavor and texture. If using frozen, make sure to fold them in gently to avoid mushiness. Room Temperature Ingredients: Ensure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and contributes to a better rise. Don't Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough muffins. Customize Your Toppings: Feel free to add nuts or swap the streusel for a lemon glaze for a different flavor profile and added texture. {{image_2}} You can swap blueberries for many fruits. Raspberries, strawberries, or blackberries work well. Each fruit adds its own flavor. For a mix, try combining two or more types. Just remember to adjust the sugar based on the fruit's sweetness. This keeps your muffins balanced and tasty. If you want to try different sweeteners, use honey, maple syrup, or coconut sugar. Honey adds a nice flavor and moisture. Maple syrup gives a warm taste. Coconut sugar is less sweet but works great too. Just replace granulated sugar with the same amount of your choice. Be sure to check how it affects your batter's texture. For gluten-free muffins, choose gluten-free flour blends. These blends often have a mix of rice flour, almond flour, or tapioca starch. Use the same amount as regular flour. Adding a little xanthan gum helps with the texture. This makes your muffins light and fluffy. Enjoy the same delicious taste without gluten! After baking, let your blueberry streusel muffins cool completely. Once cool, place them in an airtight container. This keeps them fresh for up to four days at room temperature. If you live in a humid area, refrigeration may help them last longer. However, this can make them dry. Freezing is a great option if you want to save some muffins for later. Wrap each muffin in plastic wrap. Then, place them in a freezer bag. Make sure to press out as much air as possible. They can stay in the freezer for up to three months. When ready to eat, simply thaw them at room temperature. To reheat your muffins, you can use the microwave or the oven. For the microwave, heat each muffin for 15-20 seconds. This makes them warm and soft. If you prefer the oven, preheat it to 350°F (175°C) and warm the muffins for about 10 minutes. Enjoy them warm for the best taste! Blueberry streusel muffins stay fresh for about three days. Store them in an airtight container at room temperature. If you want them to last longer, refrigerate them for up to a week. For best taste, enjoy them fresh! Yes, you can use frozen blueberries. They work well in this recipe. Just add them straight from the freezer. Do not thaw them first, as they may become mushy. You can use several substitutes for eggs. Here are a few options: - 1/4 cup unsweetened applesauce per egg - 1/4 cup mashed banana per egg - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg These options help bind your muffins while keeping them moist. Muffins can turn out dense for a few reasons. Common causes include: - Overmixing the batter, which adds too much air and makes them heavy. - Using too much flour, which can happen if you pack it into the cup. - Not using enough leavening agent, like baking powder. To achieve light and fluffy muffins, mix just until combined and measure flour correctly. We covered how to make delicious blueberry streusel muffins from start to finish. You learned about key ingredients and how to mix them right. We also shared tips for the best muffins and ways to customize them. Lastly, I provided storage tips so your treats stay fresh. Enjoy baking muffins that are not just tasty but also fun to share!$

Berry Bliss Blueberry Streusel Muffins

Delicious blueberry muffins topped with a crumbly streusel for a delightful treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dessert

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

2 cups all-purpose flour
1 cup fresh blueberries
1 cup granulated sugar
0.5 cup unsalted butter, melted
1 cup milk
2 large eggs
1 tablespoon baking powder
1 teaspoon vanilla extract
0.5 teaspoon salt
0.5 cup all-purpose flour (for streusel)
0.33 cup brown sugar
0.25 cup unsalted butter, cold and cubed
0.5 teaspoon ground cinnamon
1 pinch salt (for streusel)

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with non-stick cooking spray.
In a small bowl, combine 1/2 cup flour, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter and use a fork or pastry cutter to mix until crumbly. Set aside.
In a large bowl, whisk together the granulated sugar and melted butter until smooth. Add the eggs and vanilla extract, continuing to whisk until fully combined.
In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined; do not overmix.
Gently fold in the blueberries, being careful not to crush them.
Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Sprinkle the streusel mixture generously over the top of each muffin.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Arrange the muffins on a decorative platter and dust with powdered sugar for an elegant finish. Serve warm or at room temperature alongside a cup of tea or coffee.

Keyword baking, blueberry, dessert, muffins