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Blueberry Streusel Muffins Bakery Style Delight

Blueberry Streusel Muffins Bakery Style Delight to Savor

Indulge in Blueberry Streusel Muffins Bakery Style Delight for a perfect breakfast or snack, bursting with flavor and topped with crunchy streusel.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Swap for gluten-free flour for gluten-free version.
  • 1 cup granulated sugar Adds sweetness.
  • 1 tablespoon baking powder Ensures a great rise.
  • 1/2 teaspoon baking soda Works alongside buttermilk.
  • 1/2 teaspoon salt Enhances overall flavor.
  • 1/2 cup unsalted butter, melted Adds moisture.
  • 1 cup buttermilk Use milk with lemon juice as substitute.
  • 2 large eggs Acts as a binder.
  • 1 teaspoon vanilla extract Infuses flavor.
  • 2 cups fresh blueberries Or frozen, thawed and drained.
For the Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar, packed Provides sweetness.
  • 1/4 cup unsalted butter, softened Try using cold for a crumblier texture.
  • 1 teaspoon cinnamon Enhances flavor.

Equipment

  • Muffin Pan
  • mixing bowls
  • whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix melted butter, buttermilk, eggs, and vanilla extract until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined; do not overmix.
  5. Gently fold in the fresh blueberries.
  6. Prepare the streusel by mixing flour, brown sugar, butter, and cinnamon until crumbly.
  7. Fill muffin cups 3/4 full with batter and sprinkle streusel on top.
  8. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
  9. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 45mgIron: 1mg

Notes

These muffins can be made gluten-free with the right flour substitution. Store in an airtight container for optimal freshness.

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