Why You’ll Love This Recipe
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Bakery-Quality Results at Home: Achieve muffins with impressive height and a soft, moist interior, reminiscent of your favorite bakery treats.
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Generous Streusel Topping: A sweet and crunchy cinnamon-sugar topping adds an irresistible finish to each muffin.
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Quick and Easy Preparation: With simple ingredients and straightforward steps, these muffins come together in under an hour.
Ingredients
For the Muffins:
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1 ½ cups all-purpose flour
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¾ cup granulated sugar
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2 teaspoons baking powder
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½ teaspoon salt
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⅓ cup vegetable oil
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1 large egg
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⅓ cup milk (additional milk may be needed)
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1 cup fresh blueberries
For the Streusel Topping:
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½ cup granulated sugar
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⅓ cup all-purpose flour
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¼ cup unsalted butter, cubed
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1 ½ teaspoons ground cinnamon
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Oven and Muffin Tin: Preheat your oven to 400°F (200°C). Line a muffin tin with 8 muffin liners, ensuring that any unused cups are filled with water to promote even baking.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
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Prepare Wet Ingredients: In a measuring cup, combine the vegetable oil, egg, and enough milk to reach the 1-cup mark. Whisk until the mixture is smooth.
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Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients. Stir gently until just combined; the batter will be thick.
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Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to overmix to prevent the batter from turning purple.
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Prepare the Streusel Topping: In a small bowl, mix together the sugar, flour, and cinnamon. Add the cubed butter and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.
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Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each to the top.
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Add Streusel Topping: Generously sprinkle the streusel topping over each muffin.
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Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
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Servings: Yields 8 large muffins.
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Preparation Time: Approximately 15 minutes.
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Baking Time: 20 to 25 minutes.
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Total Time: Around 40 to 45 minutes.
Variations
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Berry Substitutes: Feel free to replace blueberries with other berries like raspberries or blackberries.
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Streusel Alternatives: For a different topping, consider using a brown sugar and nut streusel by incorporating chopped nuts such as walnuts or pecans.
Storage/Reheating
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Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
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Freezing: To freeze, wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
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Reheating: Thaw frozen muffins at room temperature or warm them in the microwave for about 20 seconds before serving.
FAQs
1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. There's no need to thaw them; just fold them directly into the batter. However, be aware that frozen berries may cause the batter to turn slightly purple.
2. How can I prevent the blueberries from sinking to the bottom of the muffins?
To prevent blueberries from sinking, you can create a batter base in each muffin cup before adding the berries. This method helps keep the blueberries suspended throughout the muffin.
3. Can I make these muffins without the streusel topping?
Absolutely. If you prefer, you can omit the streusel topping and bake the muffins plain. They will still be delicious.
4. How do I achieve bakery-style tall muffin tops?
For taller muffin tops, ensure your batter is thick, fill the muffin cups to the top, and bake at a high temperature (400°F) for the first 5 minutes before reducing the heat.
5. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, this may result in a denser muffin with a slightly different flavor.
6. How do I get a moist texture in the muffins?
The key to moist muffins is a balance between wet and dry ingredients. Using vegetable oil, eggs, and milk creates a tender crumb. Don’t overmix the batter, as this can lead to dense muffins.
7. Can I add lemon zest to the muffins?
Yes, adding a teaspoon of lemon zest will enhance the flavor and add a refreshing citrus twist to the muffins.
8. Why are my muffins dense?
Dense muffins are often the result of overmixing the batter or using too much flour. Be sure to mix the ingredients gently and measure the flour correctly by spooning it into the measuring cup rather than scooping directly from the container.
9. Can I make the muffins ahead of time?
Yes, these muffins are perfect for making ahead. Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
10. Can I make mini muffins instead of regular-sized ones?
Yes, simply adjust the baking time. Mini muffins usually take about 12 to 15 minutes to bake at 400°F.
Conclusion
To Die For Blueberry Muffins are a simple yet indulgent treat that’s perfect for breakfast or a snack. With their delicious streusel topping and moist interior, they’re sure to become a family favorite. Whether you stick to the classic recipe or get creative with variations, these muffins are a guaranteed hit every time!
To Die For Blueberry Muffins
These To Die For Blueberry Muffins are a bakery-style treat with a towering domed top, a moist crumb, and a sweet cinnamon-sugar streusel topping. Easy to make, they’re perfect for breakfast or a snack, and will surely become a family favorite.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40-45 minutes
- Yield: 8 large muffins
- Category: Muffins, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Muffins:
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
1 large egg
⅓ cup milk (additional milk may be needed)
1 cup fresh blueberries
For the Streusel Topping:
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup unsalted butter, cubed
1 ½ teaspoons ground cinnamon
Instructions
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Preheat your oven to 400°F (200°C). Line a muffin tin with 8 muffin liners and fill unused cups with water to promote even baking.
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In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
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In a measuring cup, whisk together vegetable oil, egg, and milk to reach 1 cup.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick.
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Gently fold in the blueberries, being careful not to overmix.
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For the streusel, mix sugar, flour, and cinnamon in a small bowl. Add cubed butter and blend until it forms coarse crumbs.
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Fill muffin cups with batter, topping with the streusel mixture.
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Bake for 20-25 minutes or until a toothpick comes out clean.
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Let the muffins cool for 5 minutes in the tin before transferring them to a wire rack.
Notes
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If using frozen blueberries, add them directly to the batter without thawing.
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You can substitute other berries or nuts in the streusel for variations.
