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- 2 cups all-purpose flour - 3/4 cup granulated sugar, divided - 1 tablespoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted and cooled - 2 large eggs - 3/4 cup buttermilk (or milk plus 1 tablespoon lemon juice) - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 1/2 cups fresh blueberries (or frozen) - 1/2 cup all-purpose flour - 1/4 cup unsalted butter, softened - 1/4 cup packed brown sugar - 1/2 teaspoon cinnamon - Pinch of salt When I make Bakery-Style Blueberry Lemon Streusel Muffins, I start with fresh, high-quality ingredients. It makes a big difference in taste. For the muffins, I use all-purpose flour, which gives them a nice rise. I like to use both baking powder and baking soda for the perfect fluffiness. Granulated sugar sweetens the muffins but also helps with browning. I divide the sugar to balance sweetness with the tartness of the lemon. The unsalted butter adds richness and moisture, while eggs give structure. I use buttermilk for a tender crumb, but milk with lemon juice works too. The lemon zest is my secret for bright flavor. It brings out the blueberries' sweetness. Don't forget the vanilla extract! It adds depth to the muffins. For the streusel topping, I keep it simple. I mix flour, softened butter, brown sugar, cinnamon, and a pinch of salt. This mix adds a crunchy, sweet layer on top. It's a lovely contrast to the soft muffins below. Using fresh blueberries is best, but frozen ones work too. Just remember to fold them in gently so they don’t break. Each ingredient plays a role in creating the perfect muffin experience. - Preheat the oven to 375°F (190°C). - Line your muffin tin with paper liners or spray with cooking spray. - In a large bowl, whisk together 2 cups of flour, 3/4 cup of sugar, baking powder, baking soda, and salt. - In another bowl, mix melted butter, eggs, buttermilk, lemon zest, and vanilla extract. - Gently fold the wet mix into the dry mix until just combined. Do not overmix. - Carefully fold in 1 1/2 cups of blueberries. Handle them gently to avoid breaking. - In a small bowl, mix 1/2 cup flour, 1/4 cup softened butter, brown sugar, cinnamon, and a pinch of salt. Mix until crumbly. - Fill each muffin liner about 2/3 full with batter. - Top each with a generous tablespoon of the streusel mix. - Bake for 18-22 minutes or until a toothpick comes out clean. To get the best texture, do not overmix the batter. Overmixing can make your muffins tough instead of soft and fluffy. Mix until just combined. This means some lumps are okay. It will create a lighter muffin. Using room temperature ingredients helps too. When butter and eggs are warm, they mix better. This makes your batter smooth and well combined. The result is a tender muffin with a nice rise. Store your baked muffins in an airtight container. This keeps them moist and fresh. They can last up to three days at room temperature. If you want to keep them longer, freezing is a great option. To freeze muffins, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag. They can last for up to three months. When you want one, take it out and let it thaw or heat it up in the oven. For a great presentation, serve muffins warm. Dust them lightly with powdered sugar for a nice touch. Arrange them on a wooden board. Add fresh blueberries and lemon slices around them. This makes a beautiful display. Pair these muffins with drinks like coffee or tea. A glass of cold lemonade works well, too. The flavors of lemon and blueberry blend perfectly, making every bite a delight. {{image_2}} You can easily change the flavor of your muffins. Instead of blueberries, try raspberries or strawberries. These berries have a bright taste and work well in this recipe. You can also mix in chopped nuts like walnuts or pecans. They add a nice crunch. For a sweet twist, add chocolate chips. The chocolate pairs well with the lemon flavor. If you need a gluten-free option, use gluten-free flour. Almond flour or a gluten-free all-purpose blend works great. Just make sure to adjust the amount of liquid. Gluten-free flours can need more moisture. You might also want to add a bit of baking powder to help the muffins rise. To make these muffins vegan, replace the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water for each egg. For buttermilk, mix plant-based milk with lemon juice. Lastly, use plant-based butter for the streusel topping. This keeps the muffins rich and tasty without dairy. To keep your blueberry lemon muffins fresh for 2-3 days, store them in an airtight container. This helps lock in moisture and flavor. You can keep them at room temperature. Just make sure they are completely cool before sealing. Avoid refrigeration if you want to maintain their soft texture. If you want to save muffins for later, freezing is the way to go. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer bag or an airtight container. This keeps them fresh for up to three months. When you're ready to eat, thaw them overnight in the fridge. You can also warm them in the oven for a few minutes. This will help regain their fresh-baked taste. Yes, you can use frozen blueberries! Pros: - They are easy to find and often cheaper. - They are picked at peak ripeness, so they taste good. Cons: - They can release more juice, making the muffins soggy. - You may need to adjust baking time slightly. When using frozen blueberries, do not thaw them. Fold them directly into the batter. This keeps the muffins from turning blue. If your muffins are dry, don’t worry! Solutions: - Add more buttermilk or milk to the batter. - Mix in a little extra melted butter for richness. - Make sure you don’t overbake them. Check your muffins a few minutes early. If a toothpick comes out clean, they are done. To get a crunchier streusel topping, try these tips: - Make sure your butter is cold when mixing. - Don’t overmix the streusel; it should be crumbly. - Bake the muffins a little longer if needed. Keep an eye on them to avoid burning. A good streusel should be golden brown and crisp. This blog post covered how to make delicious blueberry muffins from scratch. We looked at simple ingredients, step-by-step instructions, and helpful tips. Remember, do not overmix the batter for the best texture. You can also try different flavors or make them gluten-free or vegan. Storing is easy; just use airtight containers. With these tricks, you can bake muffins that everyone will love. Enjoy your time in the kitchen, and happy baking!

Bakery-Style Blueberry Lemon Streusel Muffins

Indulge in the sweetness of Bakery-Style Blueberry Lemon Streusel Muffins! Learn how to make these delightful treats that combine fresh blueberries with a zesty lemon kick and a crumbly streusel topping. Perfect for breakfast or a snack, these muffins are easy to make and sure to impress! Click to explore the full recipe and bake your way to deliciousness today! #BlueberryMuffins #LemonDesserts #BakingRecipes #MuffinLove
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Ingredients
  

2 cups all-purpose flour

3/4 cup granulated sugar, divided

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter (1 stick), melted and cooled

2 large eggs

3/4 cup buttermilk (or milk plus 1 tablespoon lemon juice)

Zest of 1 lemon

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries (or frozen)

For the Streusel Topping:

1/2 cup all-purpose flour

1/4 cup unsalted butter, softened

1/4 cup packed brown sugar

1/2 teaspoon cinnamon

Pinch of salt

Instructions
 

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking spray.

    In a large mixing bowl, whisk together 2 cups flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt.

      In another bowl, mix the melted butter, eggs, buttermilk, lemon zest, and vanilla extract until well combined.

        Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.

          Fold the blueberries into the batter, gently mixing to avoid breaking them.

            To prepare the streusel topping, mix together 1/2 cup flour, 1/4 cup softened butter, brown sugar, cinnamon, and a pinch of salt in a small bowl until crumbly.

              Fill each muffin liner about 2/3 full with batter and sprinkle a generous tablespoon of streusel topping on each one.

                Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

                  Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve warm, dusted with powdered sugar, and place on a wooden board with fresh blueberries and a few lemon slices for an attractive display. Enjoy your delicious muffins!