Blueberry Muffins
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Blueberry muffins are a tasty treat you can make at home. These muffins are packed with fresh or frozen blueberries and topped with a sweet streusel. You can whip up a batch of 12 muffins in just 35 minutes. The recipe is simple and uses basic ingredients you likely have in your kitchen.
To make these muffins, you’ll mix dry and wet ingredients separately, then combine them. Add the blueberries last. The streusel topping adds a nice crunch and extra sweetness. Once baked, let the muffins cool before eating. They stay fresh for up to 4 days in an airtight container.
Exact Ingredients List
Here’s what you’ll need to make these tasty blueberry muffins. The recipe is split into two parts – the muffin batter and the crumbly streusel topping.
For The Blueberry Muffins
To make the muffin batter, gather these ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries (or frozen)
Make sure your blueberries are washed and dried if using fresh. For frozen berries, don’t thaw them first.
For The Streusel Topping
The crumbly streusel topping needs these items:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons cold butter
Keep the butter cold until you’re ready to use it. This helps create that perfect crumbly texture. You’ll also need a pastry cutter to mix the topping ingredients.
Instructions
Preheat your oven to 400°F and line a muffin tin with cupcake liners. In a large bowl, sift the flour, sugar, baking powder, and salt.
In another bowl, whisk the eggs until smooth. Add melted butter, milk, and vanilla. Mix well.
Pour the wet ingredients into the dry ones. Stir until just combined – it’s okay if the batter is lumpy. Gently fold in the blueberries.
For the streusel topping, mix flour, sugars, cinnamon, and salt in a bowl. Use a pastry cutter to cut in cold butter until crumbly.
Fill each muffin cup with batter. Sprinkle about 1 tablespoon of streusel on top of each muffin.
Bake for 18-22 minutes. The muffins are done when the centers spring back when lightly pressed.
Let the muffins cool in the pan for a few minutes. Then move them to a wire rack to cool completely.
Store your muffins in an airtight container. They’ll stay fresh for up to 4 days. Enjoy your homemade blueberry muffins!
Possible Substitutes List
You can swap out some ingredients in this blueberry muffin recipe. Here are some options:
Flour: Use whole wheat flour for a nuttier taste. Gluten-free flour works too.
Sugar: Try brown sugar or honey instead of white sugar.
Milk: Almond milk or soy milk can replace regular milk.
Butter: Vegetable oil or applesauce are good substitutes.
Blueberries: Other berries like raspberries or blackberries work great.
Egg substitute: For each egg, use 1/4 cup mashed banana or 1/4 cup applesauce.
Vanilla: Almond extract gives a nice flavor twist.
For the streusel topping, you can use:
- Oats instead of flour
- Maple syrup instead of sugar
- Nuts for extra crunch
Remember, these swaps may change the texture and taste a bit. But they’re fun to try!
How To Make It Diabetes-Friendly
To make these blueberry muffins more suitable for people with diabetes, you can make a few simple changes. Start by swapping out the all-purpose flour for whole wheat flour. This adds more fiber and helps slow down sugar absorption.
Next, cut the sugar in half. Use only 1/2 cup instead of 1 cup. You can also try a natural sugar substitute like stevia or monk fruit sweetener to further reduce the carb count.
Replace the regular milk with unsweetened almond milk or another low-carb option. This cuts down on sugars without changing the texture much.
For the streusel topping, use chopped nuts instead of flour. Nuts add healthy fats and protein while keeping carbs low. Mix them with a bit of cinnamon and a sugar substitute for flavor.
Keep the blueberries! They’re packed with nutrients and antioxidants. Just stick to the 2 cups listed in the recipe.
Lastly, make smaller muffins. Use a mini muffin tin to create portion-controlled treats. This lets you enjoy the taste without overloading on carbs.
Tips, Tricks & Storing
For the best blueberry muffins, don’t overmix the batter. A few lumps are okay. This keeps your muffins light and fluffy.
Toss your blueberries in a bit of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
You can use frozen blueberries if fresh aren’t available. Don’t thaw them first – add them to the batter while still frozen.
To get a nice dome on your muffins, fill the cups almost to the top. Start baking at a higher temperature (425°F) for 5 minutes, then lower to 375°F for the remaining time.
For storage, keep your muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months.
To reheat frozen muffins, microwave for 30 seconds or warm in a 300°F oven for 10 minutes.
For a twist, try adding lemon zest to the batter or sprinkling coarse sugar on top before baking for extra crunch.