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To make delicious blueberry streusel muffins, you will need the following ingredients: - 1 ½ cups all-purpose flour - ¾ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 large egg - ½ cup milk - ⅓ cup vegetable oil - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries - For the Streusel Topping: - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ¼ cup rolled oats - ½ teaspoon ground cinnamon - ¼ cup cold butter, cubed These simple ingredients create a tasty muffin that bursts with fresh blueberry flavor. The streusel on top adds crunch and sweetness. Using fresh ingredients makes a big difference in taste. You will love how easy it is to find everything you need. First, set your oven to 375°F (190°C). This step is key for even baking. While the oven heats, line a 12-cup muffin tin with paper liners or grease it. This helps muffins come out easily. In a big bowl, mix 1 ½ cups flour, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Whisk these together until they are well combined. This mix forms the base of your muffins. In another bowl, take 1 large egg, ½ cup milk, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract. Whisk these until smooth. This mix adds moisture and flavor to your muffins. Now, pour the wet mix into the dry mix. Gently fold them together until they just combine. It’s okay if the batter is a bit lumpy. Overmixing can lead to tough muffins, which we want to avoid. Take 1 ½ cups of fresh blueberries and fold them into the batter. Be careful not to smash the berries. They add bursts of flavor and color to each muffin. In a medium bowl, mix ½ cup flour, ⅓ cup brown sugar, ¼ cup rolled oats, and ½ teaspoon ground cinnamon. Add ¼ cup cold butter, cut into cubes. Use a fork or your fingers to blend until it looks like coarse crumbs. This topping gives a sweet crunch. Distribute the batter evenly into the muffin cups. Fill each cup about ½ to ⅔ full. Top each muffin with the streusel mixture, making sure to cover them well. This ensures each muffin has a lovely topping. Place the muffin tin in your preheated oven. Bake for 18-20 minutes. The tops should be golden brown. To check for doneness, insert a toothpick into the center. If it comes out clean, they are ready. After baking, let the muffins cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents sogginess and keeps them fluffy. Enjoy your delicious blueberry streusel muffins! To make the best blueberry muffins, follow a few key steps. First, use fresh blueberries. They add great flavor and moisture. If you use frozen blueberries, do not thaw them. They can make your batter watery. Next, mix the wet and dry ingredients gently. You want the batter to be slightly lumpy. This helps keep the muffins light and fluffy. Lastly, do not overbake. Check them at 18 minutes. A toothpick should come out clean but moist. You can swap ingredients if needed. For flour, use whole wheat flour for a healthier option. If you need a dairy-free version, try almond milk or oat milk instead of regular milk. You can also use coconut oil in place of vegetable oil. For the streusel, brown sugar can be replaced with coconut sugar. This gives a different flavor but still tastes great. Many of these swaps can make your muffins unique and fun. Storing your muffins correctly keeps them fresh. After they cool, place them in an airtight container. They stay fresh for up to three days at room temperature. If you want them to last longer, freeze them. Wrap each muffin in plastic wrap and place them in a freezer bag. They will keep well for up to three months. When you want one, just let it thaw at room temperature or warm it up in the oven for a few minutes. {{image_2}} You can switch up the fruit in these muffins. If you love raspberries, use them instead of blueberries. They add a tart flavor. Chopped strawberries also work well. They bring sweetness and color. For a tropical twist, try diced pineapple. Just make sure to adjust the sugar if needed. Want a gluten-free version? It's easy! Replace all-purpose flour with gluten-free flour. Use a mix that has xanthan gum. This helps the muffins rise and hold together. You can also try almond flour or coconut flour. These options give a different taste and texture. Just remember, mix in the same way as the original recipe. To make these muffins vegan, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until thick. Also, use plant-based milk like almond or oat milk. Replace the butter in the streusel with coconut oil. These changes keep the muffins moist and tasty. Enjoy a delicious treat that fits your diet! To keep your blueberry streusel muffins fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Store at room temperature for up to three days. If you want to keep them longer, consider refrigerating them. However, this can make the muffins dry. Yes, you can freeze blueberry muffins! Wait for them to cool completely. Wrap each muffin in plastic wrap, then place them in a freezer bag. They will last up to three months in the freezer. When you want one, just take it out and let it thaw. To reheat muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. If you want a quicker method, use the microwave. Heat each muffin for 15 to 20 seconds. Enjoy them warm for the best taste! Blueberry muffins can last about 2 to 3 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, you can refrigerate them for about a week. Yes, you can use frozen blueberries in your muffins. They work well and keep the muffins moist. Just fold them in gently, and do not thaw them first. This helps prevent the batter from turning blue. Muffins can become dense if you overmix the batter. Mixing too much adds too much air and gluten. Measuring flour incorrectly can also lead to a dense texture. For light muffins, fold gently until just combined. Streusel has a crumbly texture and often includes oats. It usually has a lighter topping because of the butter and flour mix. A crumble is thicker and denser, often baked with fruit mixed in. Muffins are done when they are golden brown on top. Insert a toothpick in the center; it should come out clean. If there are wet batter bits, give them a few more minutes. This blog post covered all you need to make perfect blueberry muffins. We explored ingredients, step-by-step instructions, and handy tips. You learned how to create variations, store muffins, and answered common questions. Now, enjoy your delicious muffins. Baking is fun and can be easy. Try different fruits or share with friends. Happy baking!

Blueberry Streusel Muffins

Indulge in the mouthwatering flavors of Blueberry Delight Streusel Muffins! These easy-to-make muffins combine fresh blueberries with a crunchy streusel topping for the perfect breakfast treat or snack. In just 40 minutes, you can create a delightful batch that’s sure to impress. Don’t miss out on this delicious recipe! Click through to explore step-by-step instructions and baking tips to make your mornings extra special.
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

½ cup milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 ½ cups fresh blueberries

For the Streusel Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

¼ cup rolled oats

½ teaspoon ground cinnamon

¼ cup cold butter, cubed

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, combine 1 ½ cups flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well mixed.

      Combine Wet Ingredients: In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.

        Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Gently fold until just combined; do not overmix. The batter should be slightly lumpy.

          Add Blueberries: Carefully fold in the fresh blueberries into the batter, taking care not to smash them.

            Prepare Streusel Topping: In a medium bowl, mix ½ cup flour, brown sugar, rolled oats, and ground cinnamon. Add the cold cubed butter and use a fork or your fingers to blend until it resembles coarse crumbs.

              Fill Muffin Cups: Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about ½ to ⅔ full. Sprinkle the streusel topping generously over each muffin.

                Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

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

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

                      - Presentation Tips: Serve warm or at room temperature. Dust with powdered sugar and place a few fresh blueberries on top for added visual appeal!