Blueberry streusel muffins are a classic bakery treat that combines the sweetness of blueberries with the crunch of a streusel topping.

Here’s a comprehensive guide to making these delicious muffins at home, incorporating tips and variations from several trusted recipes.

Ingredients

For the Muffins:

  • **2 cups all-purpose flour.
  • **1 1/2 teaspoons baking powder.
  • **1/2 teaspoon salt.
  • 1 cup granulated sugar
  • **1/2 cup unsalted butter, melted or softened.
  • **2 large eggs.
  • **1 teaspoon vanilla extract.
  • **1 cup whole milk or Greek yogurt.
  • **2 cups fresh or frozen blueberries.

For the Streusel Topping:

  • **1/2 cup granulated sugar.
  • **1/3 to 1/2 cup all-purpose flour.
  • **1/4 to 1/2 cup unsalted butter, cold and cut into small pieces.
  • **1 1/2 teaspoons ground cinnamon.
  • **Optional: 1/4 cup light brown sugar.

Instructions

Preparing the Oven and Muffin Tin

Preheat your oven to 350°F (175°C) or 400°F (200°C) depending on the recipe variation you prefer. Line a 12-cup muffin tin with paper liners or grease it with non-stick cooking spray.

Mixing the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. If using lemon zest, add it to the dry ingredients for an extra burst of flavor.

Mixing the Wet Ingredients

In a separate bowl, whisk together the melted butter, sugar, eggs, milk, and vanilla extract until well combined. For a moister muffin, you can use Greek yogurt instead of milk.

Combining Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients and mix just until no streaks of flour remain. Be careful not to overmix. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.

Preparing the Streusel Topping

In a small bowl, mix together the sugar, flour, and cinnamon. Add the cold butter and use a fork or your hands to mix until the mixture is crumbly and resembles wet sand. If using brown sugar, incorporate it into the streusel mixture for added flavor.

Assembling and Baking the Muffins

Divide the muffin batter evenly among the 12 prepared muffin cups, filling them almost to the top. Sprinkle the streusel topping generously over each muffin.

For a standard bake, place the muffins in the oven at 350°F (175°C) and bake for about 20-25 minutes, or until the streusel topping is light golden brown and a toothpick inserted into one of the muffins comes out clean.

For a bakery-style rise, preheat the oven to 425°F (220°C), bake for 5 minutes, then reduce the heat to 375°F (190°C) and continue baking for another 15 minutes.

Tips and Variations

  • Using Fresh or Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, ensure they are thawed and drained of excess moisture before adding them to the batter.
  • Adding Extra Flavor: Incorporate a pinch of lemon zest into the dry ingredients for an extra layer of flavor.
  • Moisture Content: Using Greek yogurt or sour cream can add significant moisture to the muffins, making them softer and more tender.
  • Streusel Topping: For a more decadent streusel, use a combination of granulated and brown sugar, and ensure the butter is cold to achieve the right crumbly texture.

Serving and Storage

These muffins are best served immediately after baking, when the streusel topping is still crunchy. However, they remain moist and delicious even after a few days when stored in an airtight container or zip-top bags.

With these steps and tips, you can create bakery-style blueberry streusel muffins that are perfect for breakfast, brunch, or as a sweet snack. Enjoy the process and the delightful outcome

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