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These classic blueberry muffins feature a light, tender crumb packed with bursting berries and topped with buttery streusel. The vanilla-scented batter gets an extra lift from fresh citrus zest, while the crunchy topping provides delightful texture contrast in every bite.
This recipe consistently produces bakery-quality muffins. The key is allowing them to rest briefly after baking, which develops the flavors and ensures the perfect texture.
Essential Ingredients
- All-Purpose Flour: Unbleached flour creates the ideal tender texture
- Eggs: Room temperature large eggs for proper mixing
- Buttermilk: Adds moisture and tangy flavor
- Blueberries: Fresh or frozen work equally well
- Baking Powder: Fresh for optimal rise
- Vanilla Extract: Pure vanilla provides best flavor
- Citrus Zest: Fresh lemon or orange zest for brightness
- Butter: Unsalted for better control of salt level
- Sugar: Regular granulated sugar works best
- Salt: Fine sea salt for even distribution
Baking Method
- Streusel Preparation:
- Mix cold butter with dry ingredients until crumbly. Chill while making batter.
- Mixing the Batter:
- Whisk dry ingredients separately from wet. Combine gently just until mixed.
- Adding Berries:
- Toss berries in flour, fold into batter carefully.
- Topping:
- Break chilled streusel into varied sizes, sprinkle generously over batter.
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Let muffins cool in the pan for 5 minutes before moving to a wire rack. This step ensures perfectly baked bottoms.
Baking Time
Bake for 22-25 minutes, rotating pan halfway through. Use an oven thermometer for accurate temperature control.
How to Serve
Enjoy slightly warm with butter, honey, or fruit preserves. Reheat briefly if serving later.
Recipe Variations
Try different berries, add nuts to the topping, or incorporate complementary spices like cardamom.
Storage Instructions
Store cooled muffins in an airtight container with paper towel lining. Keep at room temperature up to three days or freeze for two months.
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These blueberry muffins combine a perfectly tender crumb with juicy berries and buttery streusel topping. The result is a breakfast treat worthy of any bakery display case.
Frequently Asked Questions
- → Can fresh berries be swapped with frozen ones?
- Absolutely! Frozen blueberries work great and don’t need to be thawed before mixing in.
- → How can I avoid making muffins that are chewy?
- Mix the batter just enough to combine everything. The key is to keep it thick and a bit lumpy for fluffier muffins.
- → Can I prep these muffins beforehand?
- Sure! Just bake them ahead of time, and keep in a sealed container at room temperature for up to 2 days.
- → Why refrigerate the streusel before baking?
- Chilling it makes it easier to crumble and prevents it from melting too fast while baking.
- → What can I use instead of buttermilk?
- You can make a quick alternative by stirring 2 teaspoons of lemon juice into regular milk and letting it sit for 5 minutes.