The Best Blueberry Streusel Muffins
- May 14, 2022
They’re finished with a sweet and crunchy cinnamon streusel on a super high muffin top.With hundreds of rave reviews, these blueberry muffins are guaranteed to be your new favorite!I have received a few requests for a blueberry version of my Bakery Style Chocolate Chip Muffins, so here it is: A moist and buttery blueberry muffin that is just as gorgeous and delicious as the ones you find at the fancy bakery shops.Soft and fluffy , but not like a cupcake, so these muffins make for an excellent breakfast or snack.Feel free to double the amount of crumb topping if you love streusel.Feel free to double the amount of crumb topping if you love streusel.I made my own milk with vinegar and I sincerely believe these are the best muffins ever to leave this kitchen!A+” – Melissa “I’ve made dozens of blueberry muffin recipes, and these are the absolute best, hands down!You start by mixing some sugar, flour, and cinnamon for the crumb topping.Next, whisk together the melted butter with the sugar to make a slurry in a separate bowl.First, melt your butter in the microwave before you start gathering the rest of your ingredients, preheat your oven, and prepare your baking pan.before you start gathering the rest of your ingredients, preheat your oven, and prepare your baking pan.Grease the entire pan including the rim with butter or non-stick cooking spray for easy removal.Because these muffins rise over the rim it’s important to grease the entire pan so it doesn’t stick.Because these muffins rise over the rim it’s important to grease the entire pan so it doesn’t stick.Use a large rubber spatula to combine the wet and dry ingredients .A rubber spatula is great for stirring and scraping the sides and bottom of the bowl for an evenly combined batter without over-mixing.A rubber spatula is great for stirring and scraping the sides and bottom of the bowl for an evenly combined batter without over-mixing.The best way is to place the butter in a microwave-safe bowl and heat it in the microwave for 30-60 seconds in 15-second increments.The best way is to place the butter in a microwave-safe bowl and heat it in the microwave for 30-60 seconds in 15-second increments.Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin.Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin.Then reheat in the oven at 350F for 10 minutes to freshen up the muffin and crisp up the edges.The texture of the muffin is delicate, but not as light as a cupcake, therefore it’s hearty enough for breakfast.They’re finished with a sweet crunchy cinnamon streusel on a super high muffin top.ground cinnamon 2 tsp (10ml) unsalted butter, melted Instructions Preheat the oven to 425F.To prepare the streusel; mix together the sugar, flour, and cinnamon in a small bowl.Please note that the streusel will lose its crispiness after a day from all the moisture in the muffin. .
To Die For Blueberry Muffins Recipe
I cut way back on the butter for the topping, and it still was too much ... the butter part of the streusel topping fell into the muffin itself, creating greasy sink holes, and continued on into the muffin itself, leaving even more grease on the paper muffin cup.I've made streusel toppings for baked goods for years, and I'm not sure why this happened with this recipe, as the butter was incorporated into the other ingredients as small crumbs, not big lumps.
The Best Blueberry Streusel Muffins
These muffins are soft and fluffy, bursting with fresh, juicy blueberries and topped with a scrumptious brown sugar streusel.We’re talking a buttery, soft, tender crumb chock full of fresh, sweet blueberries and complete with a jumbo muffin top loaded with a crunchy streusel and sweet vanilla glaze.There was a short internal debate over whether to add streusel and glaze but after one bite of these incredible muffins I’m not even sure why that was a question.To avoid dry, dense muffins, be sure to carefully measure your flour using a kitchen scale or the spoon and level method.A little extra leavener in the recipe to gives the muffins a nice rise and a soft, airy texture.Lots of bakers love to bake muffins using vegetable oil but I’m an all-butter-all-the-time kinda girl.Melted butter will create a soft, fluffy crumb that stays moist for days!Three kinds of sugar make for a perfectly sweetened muffin that lets all the fresh blueberry flavor shine through.If you forget to set your eggs out ahead of time, soak them in a bowl of warm water for 10 minutes.I LOVE baking with greek yogurt because it adds the perfect amount of moisture and makes for a soft, tender crumb.For fresh blueberries, dust them in a tablespoon of flour before adding to the batter to prevent the berries form sinking to the bottom of the muffins.If you’re craving the most perfect fresh from the oven blueberry muffins ever, follow the simple tips below and prepare to be wowed!This foolproof recipe makes the dreamiest muffins that are super tender, perfectly moist and chock full of fresh blueberries.Once you add the wet ingredients to the dry, use a large spatula to gently fold the mixture rather than stirring with a whisk.These blueberry streusel muffins are my favorite way to start the day and I’d be lying if I said I’ve never had one for dessert.Boysenberries and raspberries would be delicious and I guarantee fresh peaches would make for a stellar muffin too.If you aren’t much of a fruit fan, feel free to add other mix-ins like chocolate chips or your favorite nuts.Thanks to a generous helping of greek yogurt and fresh, juicy blueberries, these muffins bake up extra moist and tender.I love to reheat the muffins just before eating and they’re delicious slathered with a bit of salted butter.Let the muffins sit out at room temperature to defrost before enjoying with a cup of coffee or tea. .
Perfect Blueberry Streusel Muffins Recipe on Food52
In a separate large bowl, mix together the egg, brown sugar, yogurt, and vegetable oil.(In terms of ratios, my perfect blueberry muffin follows the rule of three: one-third berries, one-third batter, and one-third streusel topping. ).
Best Blueberry Streusel Muffins
It’s the ultimate in easy breakfast recipes with buttery streusel crumbles.We no sooner see ripe berries on the bush & before I know it, the kids have picked it clean.I think I have only gathered enough berries at any given time to make maybe one batch of jam.I love using them in smoothies, in homemade granola cereal & on top of yogurt.The buttery crumbles are just so good & paired with the tartness of the blueberries – it’s absolute heaven for breakfast.Place the leftover muffins in an airtight container and keep at room temperature for up to 4 days.You can also refrigerate them if you live in a warmer climate where they might not last as long at room temperature.Place the room-temperature muffins in an airtight container or ziptop bag and freeze for up to 3 months.Streusel Combine the flour, sugar, butter and cinnamon in a small bowl & whisk together with a fork until combined & crumbly & mixture resembles wet sand.Muffins Preheat the oven to 400 degrees In a large mixing bowl, whisk together the eggs & sugar until combined.In a small bowl – combine 1½ cups blueberries & 1 tbsp flour & toss to coat.Spoon the batter into the muffin pan, filling each well about ⅔ full.This initial blast of higher heat encourages the batter to really lift higher and then the remainder of the baking happens at a lower temp, slowing things down so the inside can bake nice and fluffy.For this recipe you an use plain, low-fat, non-fat or vanilla Greek yogurt and even sour cream if you need to.But unfortunately, regular yogurt doesn’t have the right consistency for this recipe and it is not recommended.I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have.These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.You bet – this recipe is super versatile to fit all your needs.To make these into jumbo muffins – preheat to 425°F, then reduce to 350°F for 22-25 minutes for a total of 27-30.Skinny Blueberry Muffins Start your day with a lighter version of the classic. .
Blueberry Streusel Muffins
Anyone else in that weird in-between stage of pregnancy where people are wondering has she eaten too many Krispy Kremes…or is she pregnant?It definitely was snugger than when I first bought it but I didn’t really feel like a stuffed sausage until after we had eaten a huge dinner and headed to Garth’s concert.My husband tried to sneak the zipper slyly up but it was completely off track and required some major tweaking if it could even be fixed at all.Finally, after the concert while we were waiting for Garth, I borrowed a shawl from a girl behind me and snuck out of the theater into a small curtained off section right outside where my husband tried to fix my dress. .
Blueberry Streusel Muffins (30 Minutes!)
They’re super moist, loaded with fresh blueberries, and topped with a crunchy cinnamon streusel.The secret ingredient to make these muffins super moist and tender is sour cream.The other muffin ingredients include: all-purpose flour, salt, baking powder, pure vanilla extract, vegetable oil, an egg (at room temperature), and fresh or frozen blueberries.For the streusel topping, you’ll need: unsalted butter (melted), the brown sugar, all-purpose flour, and cinnamon.While that’s preheating, whisk together your dry ingredients (flour, brown sugar, salt and baking powder) in a large bowl until combined.Then, in a medium bowl, combine the the wet ingredients (sour cream, vanilla, vegetable oil, and the egg).Next, quickly make the streusel by combining the softened butter, brown sugar, flour, and cinnamon to a small bowl until its texture is like wet sand.by combining the softened butter, brown sugar, flour, and cinnamon to a small bowl until its texture is like wet sand.Store these homemade blueberry muffins in an airtight container or plastic bag at room temperature for up to 5 days (or in the fridge for even longer).these homemade blueberry muffins in an airtight container or plastic bag at room temperature for up to 5 days (or in the fridge for even longer).Subscribe to my weekly newsletter or follow me on Instagram, Facebook, and Pinterest for all the daily updates.Leave a star rating below, and don’t forget to take pictures and tag me on Facebook and Instagram! .
Blueberry Muffins with Crumb Topping
They have a soft, tender bite, with a crunchy streusel crumb topping and tons of blueberries inside.The inside is properly loaded with lots of blueberries, held together with a muffin batter that bakes up soft and cakey, with a wonderful hint of citrus taste and aroma, and finished off with a sweet and crunchy streusel topping.Another thing that’s nice about these muffins is I find they taste best a couple hours after they’re baked.I put them in these cute paper boxes that I buy online (affiliate) and they look so beautiful!In a medium bowl, combine flour, sugar, baking powder, salt, and both orange and lemon zest:.Whisk the wet ingredients until combined, and don’t worry if it looks curdled and lumpy:.Combine the wet and dry ingredients and you’ll end up with a very thick dough:.Use a large 3-tbsp cookie scoop (affiliate) to portion the batter into muffin liners.If you have a toothpick handy, you can check that no wet batter comes out when you insert it into the center of the muffin.Though I honestly find it easier to just press my fingertip gently onto the top center of the muffin.These blueberry muffins are nice enjoyed warm out of the oven, but I personally believe they are best after they’ve cooled for a couple hours.Cinnamon Rolls, Orange Coffee Cake, and English Style Scones are a few of my other favorite brunchy baked treats.2 cups blueberries (I use frozen) Instructions Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.For the muffin batter, in a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.To make sure they are done inside, I gently press my fingertip in the top center of the muffin.They can be enjoyed warm out of the oven, but I personally find the flavor to be at its best after they've cooled for about 2 hours.Nutrition Calories: 274 kcal , Carbohydrates: 42 g , Protein: 3 g , Fat: 11 g , Saturated Fat: 3 g , Cholesterol: 28 mg , Sodium: 96 mg , Fiber: 2 g , Sugar: 24 g Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. .
Bakery Style Lemon Blueberry Streusel Muffins
These soft and fluffy Bakery Style Lemon Blueberry Streusel Muffins have a ton of big fat blueberries in them, the perfect amount of lemon zest and flavor, and a sweet and crumbly streusel topping to bring it all together!Reasons Why You Will Love this Lemon Blueberry Streusel Muffins Recipe.If you love having nice warm, fluffy muffins for breakfast, brunch, or any time of the day—this easy lemon blueberry muffin recipe needs to be the next treat you bake!To make these lemon blueberry streusel muffins, you'll need the following ingredients:.Add in the melted butter, then mix together until you have small streusel crumbles.I know it's tempting to skip this step, but it helps to evenly distribute all of the ingredients.For this step you will need the eggs, granulated sugar, melted butter, lemon zest, lemon juice, buttermilk, and vanilla extract.I whisk together the first 5 ingredients, then I add in the buttermilk and vanilla extract.See the quick tips section below for additional buttermilk substitutions.Use a spatula for this step instead of a whisk, and gradually add in the dry ingredients.Before adding the blueberries to the batter, you can coat them in 1-2 tablespoons of all-purpose flour (use a ziploc bag).One Beyond the Butter reader mentioned to me she did this, so I thought it was important to add it as an option.I used my 2 tablespoons size cookie scoop to evenly distribute the batter into each muffin liner.If you use a standard size muffin liner, you will yield more.Helpful Tips When Making Lemon Blueberry Streusel Muffins.Fold the blueberries into the batter at the end, but be careful not over mix.To give your bakery style lemon blueberry streusel muffins some height (a.k.a.The tulip cupcake/muffin baking liners I used for these muffins were a gift, but you can find the same ones here on Amazon.What kind of liners did you use with the lemon blueberry streusel muffins?You will more than likely yield more muffins because they won't hold as much batter.How many lemon blueberry streusel muffins does this recipe yield? .