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- 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - ¾ cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - Zest of 1 lemon - ½ cup buttermilk - 1 cup fresh blueberries - Streusel Topping Ingredients - ¼ cup all-purpose flour - ¼ cup packed brown sugar - 2 tablespoons cold unsalted butter, diced into small cubes - ½ teaspoon ground cinnamon Gathering the right ingredients makes all the difference. I love the blend of sweet blueberries and tart lemon. It creates a bright flavor that wakes up your taste buds. The streusel topping adds a nice crunch. The dry ingredients mix flour, baking powder, baking soda, and salt. This blend gives the muffins a light and airy texture. The wet ingredients include softened butter and sugar, which create a rich base. Adding eggs ensures the muffins rise well. The vanilla extract and lemon zest bring out a fresh taste. Buttermilk keeps the muffins moist and tender. Blueberries bring bursts of flavor in every bite. For the streusel, we use flour, brown sugar, cold butter, and cinnamon. This topping adds a sweet crunch that pairs perfectly with the soft muffin. Now that you know the ingredients, you're ready to create something delicious! - Preheat the oven to 375°F (190°C). - Prepare your muffin tin by using paper liners or greasing the cups well. - In a medium bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. Set this aside for now. - In a large bowl, cream the softened butter and granulated sugar. Mix until light and fluffy, about 2-3 minutes. - Add the eggs one at a time, mixing well after each. Then, stir in the vanilla extract and lemon zest until combined. - Gradually mix in the dry ingredients with the buttermilk. Start and finish with the flour. Mix gently to keep the muffins tender. - Carefully fold in the fresh blueberries with a rubber spatula. Be gentle so you don’t smash them. - For the streusel topping, mix ¼ cup of flour, brown sugar, diced cold butter, and ground cinnamon in a small bowl. Use a fork to blend until it looks like coarse crumbs. - Spoon the batter into the muffin tin, filling each cup about two-thirds full. This allows room for rising. - Sprinkle the streusel topping generously over each muffin. - Bake for 18-20 minutes. Check if a toothpick comes out clean from the center of a muffin. - Let the muffins cool in the tin for about 5 minutes before moving them to a wire rack to cool completely. - Avoid overmixing to keep muffins tender: When mixing your batter, gently stir until just combined. Overmixing can lead to tough muffins. - Using room temperature ingredients for better texture: Bring your butter, eggs, and buttermilk to room temperature before mixing. This helps create a smooth batter and fluffy muffins. - How to achieve the right crumb texture: Use cold butter and mix until you see small crumbs. This gives the streusel a nice, crumbly texture that adds a perfect crunch. - Substitutes for streusel ingredients: If you run out of brown sugar, you can use white sugar with a bit of molasses. For a nutty flavor, consider adding chopped nuts to the streusel mix. - Dusting with powdered sugar: Once your muffins cool, sprinkle powdered sugar on top. This adds sweetness and makes them look fancy. - Garnishing tips with fruits: Top each muffin with a fresh blueberry or a small slice of lemon. This will make your muffins pop with color and flavor. {{image_4}} You can change up the taste of your muffins in fun ways. Adding lemon juice gives more zest. Just a tablespoon of fresh lemon juice can brighten the flavor. You might also like to add nuts or coconut flakes. Walnuts or pecans add a nice crunch. Coconut flakes give a sweet twist. Mix these in with the blueberries for surprising bites. If you need a gluten-free option, you can use gluten-free flour. Brands like almond or coconut flour work well. The muffins may be a bit denser, but still tasty. For dairy-free needs, swap buttermilk with almond milk or oat milk. Add a teaspoon of vinegar to mimic buttermilk’s tang. These changes help everyone enjoy this treat. You can make these muffins all year round with different berries. In summer, try using fresh raspberries or strawberries. They give a lovely color and flavor. In the fall, you can add diced apples or pears. This makes your muffins unique for any season. Just remember to adjust the sugar if you use sweeter fruits. To keep your blueberry lemon streusel muffins fresh, store them at room temperature. Place the muffins in an airtight container. This helps maintain their moisture and flavor. If you want them to last longer, you can refrigerate them. Wrap each muffin in plastic wrap or foil before placing them in a container. This will prevent them from drying out. Freezing muffins is a great way to keep them for later. To freeze, let the muffins cool completely. Once cool, wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer-safe bag or container. This keeps them fresh and protects against freezer burn. When you are ready to eat one, remove it from the freezer. Let it sit at room temperature for a few hours. You can also reheat it in the oven at 350°F (175°C) for about 10 minutes. This will help restore their soft texture. Enjoy your muffins any time! Blueberry muffins stay good for about three days at room temperature. Keep them in an airtight container to stay fresh. If you put them in the fridge, they last about a week. Make sure to check for mold or dryness before eating. Yes, you can use frozen blueberries in these muffins. Just keep a few tips in mind. First, do not thaw the berries before adding them to the batter. This helps keep the muffins from turning blue. Also, toss the frozen blueberries in a bit of flour before folding them in. This helps them stay suspended in the batter and not sink to the bottom. If you do not have buttermilk, you can make a quick substitute. Mix one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about five minutes. This will create a similar sour taste. You can also use plain yogurt or sour cream, but use less liquid in the recipe. These homemade blueberry muffins start with simple dry and wet ingredients, plus fresh blueberries. You learned how to mix, bake, and store these treats perfectly. Remember, using room temperature items helps the muffins rise nicely. You can even add your twist with nuts or lemon juice. Enjoy these muffins fresh, or freeze them for later. I hope you try making them soon! With these tips, you’ll bake muffins that everyone loves.

Blueberry Lemon Streusel Muffins

Indulge in the deliciousness of Blueberry Lemon Streusel Muffins! These moist and fluffy treats combine the tartness of fresh blueberries with zesty lemon, all topped with a crunchy streusel for the perfect breakfast or snack. Discover step-by-step instructions to create these mouthwatering muffins that everyone will love. Click through to explore this easy recipe and impress your family and friends with your baking skills!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

Zest of 1 lemon

½ cup buttermilk, at room temperature

1 cup fresh blueberries, rinsed and dried thoroughly

Streusel Topping:

¼ cup all-purpose flour

¼ cup packed brown sugar

2 tablespoons cold unsalted butter, diced into small cubes

½ teaspoon ground cinnamon

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a muffin tin by either lining it with paper liners or greasing the cups generously with cooking spray or butter.

    In a medium mixing bowl, whisk together 1 ½ cups of flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.

      In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer, beating until the mixture is light and fluffy (about 2-3 minutes).

        Incorporate the eggs into the butter-sugar mixture one at a time, mixing well after each addition. Add the vanilla extract and lemon zest, stirring until fully combined.

          Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the buttermilk. Start and end with the flour mixture. Mix gently until just combined — do not overmix to keep muffins tender.

            Carefully fold in the fresh blueberries using a rubber spatula, taking care not to smash them.

              For the streusel topping, mix ¼ cup of flour, brown sugar, diced cold butter, and ground cinnamon in a small bowl. Use a fork or your fingertips to blend until the mixture resembles coarse crumbs.

                Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow space for rising.

                  Generously sprinkle the streusel topping over each muffin, ensuring an even distribution.

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

                      Once baked, allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

                        Prep Time, Total Time, Servings: 15 min | 30 min | Makes 12 muffins.

                          Presentation Tips: For an elegant touch, dust the cooled muffins with a light sprinkle of powdered sugar. Garnish with a few fresh blueberries and a lemon wedge on top of each muffin to enhance their visual appeal. Enjoy!