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To make delicious blueberry crumble muffins, gather these simple items: - 1 ½ cups all-purpose flour - ½ cup brown sugar, packed - ½ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ¾ cup whole milk - 1/3 cup vegetable oil - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup fresh blueberries Each ingredient works together to create a light, fluffy muffin. The balance of sugars gives sweetness without being too much. The flour provides structure, while the baking powder and baking soda help the muffins rise. For the crumble topping, you will need: - ½ cup rolled oats - ¼ cup all-purpose flour - ¼ cup brown sugar, packed - 2 tablespoons unsalted butter, melted - ½ teaspoon ground cinnamon The crumble adds a nice crunch. The oats and flour create texture, while the butter binds it all together. The cinnamon gives a warm flavor that pairs well with the blueberries. These ingredients make the muffins flavorful and fun to bake. You can find the Full Recipe at the end of this section if you want to try it yourself. First, set your oven to 375°F (190°C). This temperature helps the muffins rise nicely. Next, grab a 12-cup muffin tin. You can line it with paper liners or spray it with non-stick cooking spray. This step keeps the muffins from sticking. In a large bowl, mix the dry ingredients. Combine 1 ½ cups all-purpose flour, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon. Whisk them together well. In another bowl, whisk the wet ingredients. Grab ¾ cup whole milk, ⅓ cup vegetable oil, 1 large egg, and 1 teaspoon pure vanilla extract. Mix until smooth. Now, pour the wet mixture into the dry ingredients. Use a spatula to fold them gently. You want to mix just until combined. It's okay if the batter is a bit lumpy. Then, gently fold in 1 cup of fresh blueberries. This adds a burst of flavor. For the crumble topping, mix ½ cup rolled oats, ¼ cup all-purpose flour, ¼ cup brown sugar, 2 tablespoons melted unsalted butter, and ½ teaspoon ground cinnamon in a small bowl. Stir until it looks like coarse crumbs. Spoon the muffin batter into the prepared muffin cups. Fill each cup about ⅔ full. This gives room for the muffins to rise. Sprinkle the crumble topping over each muffin. Make sure it covers well for added crunch. Place the muffin tin in the preheated oven. Bake for 18-22 minutes. Your muffins are done when the tops are golden brown. A toothpick inserted into the center should come out clean. After baking, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack. This step helps them cool completely and keeps them fluffy. For the full recipe, check the previous section. - Avoiding overmixing: Mix the batter just until you see no dry flour. Lumps are fine. Overmixing makes muffins tough. - Ensuring even blueberry distribution: Toss fresh blueberries in a little flour before adding them. This helps them stay suspended in the batter. - Adding additional spices or ingredients: Consider adding a pinch of nutmeg or ginger for warmth. You can also mix in some lemon zest for brightness. - Substituting fresh or frozen blueberries: Fresh blueberries offer a juicy pop. Frozen blueberries are great too; just add them without thawing. They can make the batter a little blue, but they taste just as good! - Serving suggestions: Serve your muffins warm with some butter or cream cheese. They also pair well with coffee or tea. - Garnishing ideas: Sprinkle a bit of powdered sugar on top for a sweet touch. You can also add a few whole blueberries on top for a pretty look. For the full recipe, check out the Berry Burst Blueberry Crumble Muffins 🫐 recipe above! {{image_4}} You can switch up the blueberries with other fruits. Try raspberries, blackberries, or diced peaches. Each fruit adds a unique taste. You can even mix different types of fruits. This keeps your muffins fresh and exciting. If you need gluten-free muffins, use gluten-free flour. You can find it in most stores. Just replace the all-purpose flour with the gluten-free type. This keeps the texture light and fluffy. It tastes great without the gluten. You can make these muffins vegan too. Replace the egg with a flax egg or applesauce. Use almond milk instead of whole milk. For the butter, try coconut oil or vegan butter. These swaps keep the muffins moist and tasty without any animal products. To keep your blueberry crumble muffins fresh, store them properly. You can keep them at room temperature or in the fridge. - Room Temperature: If you plan to eat the muffins in a few days, store them in an airtight container at room temperature. This keeps them soft and moist. - Refrigerator: If you want to keep them longer, put them in the fridge. Just note that they may dry out a bit. For best results, use a container that seals well. A glass or plastic container with a tight lid works great. Freezing is a smart way to save muffins for later. Follow these tips to freeze and reheat them well. - Tips for Freezing: First, let the muffins cool completely. Then, wrap each muffin in plastic wrap. After that, place them in a freezer bag. This helps prevent freezer burn. - Duration for Best Quality: For the best taste, eat the muffins within three months. They will stay safe to eat beyond that time, but the texture may change. When you're ready to enjoy them, just take a muffin out, unwrap it, and reheat it in the microwave for 15-20 seconds. This will bring back the warmth and softness. Enjoy your muffins fresh and delicious! You can use several options if you need a milk substitute. Here are some good choices: - Almond milk - Soy milk - Oat milk - Coconut milk - Yogurt (thinned with water) Each option brings its own flavor. Almond and soy milk have mild tastes. Oat milk is creamy and rich. Coconut milk adds a hint of sweetness. To check if your muffins are ready, look for these signs: - The tops should be golden brown. - The muffins should rise well and look puffy. - Insert a toothpick into the center. It should come out clean. If you see wet batter on the toothpick, bake them a few more minutes. Yes, you can use frozen blueberries! Here are some best practices: - Do not thaw the blueberries before using them. This helps keep the batter from turning blue. - Toss the frozen blueberries in a little flour before adding them to the batter. This helps them stay suspended during baking. Frozen blueberries work great and still taste fresh. These muffins stay fresh for about three days at room temperature. Keep them in an airtight container to avoid drying out. If you want them to last longer, you can freeze them. They will keep well for up to three months in the freezer. Yes, you can prepare the batter ahead of time. - Mix the dry ingredients and the wet ingredients separately. - Store them in the fridge for up to 24 hours. When you are ready to bake, just combine them and fold in the blueberries. This makes for a quick and easy breakfast! For the full recipe, check out the Berry Burst Blueberry Crumble Muffins. Now you know how to make delicious blueberry muffins from scratch. We covered the essential ingredients, step-by-step instructions, and helpful tips. You can also explore variations like gluten-free and vegan options. With proper storage techniques, your muffins can last longer and stay fresh. Baking can be fun and rewarding. Enjoy experimenting with flavors and sharing your creations. Happy baking!

Blueberry Crumble Muffins

Indulge in a delicious treat with these Berry Burst Blueberry Crumble Muffins! Perfectly fluffy and bursting with fresh blueberries, these muffins are topped with a crunchy oat crumble for added texture. Easy to make in just 35 minutes, they're a delightful breakfast or snack. Click through to discover the full recipe and impress your family and friends with your baking skills! Enjoy the sweet taste of homemade goodness!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup brown sugar, packed

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

¾ cup whole milk

1/3 cup vegetable oil

1 large egg

1 teaspoon pure vanilla extract

1 cup fresh blueberries (can substitute with frozen)

For the crumble topping:

½ cup rolled oats

¼ cup all-purpose flour

¼ cup brown sugar, packed

2 tablespoons unsalted butter, melted

½ teaspoon ground cinnamon

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying it with non-stick cooking spray.

    Make the Muffin Batter: In a large mixing bowl, whisk together the all-purpose flour, packed brown sugar, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined. In a separate bowl, whisk together the whole milk, vegetable oil, egg, and pure vanilla extract until the mixture is smooth and homogenous.

      Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl containing the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy. Gently fold in the fresh blueberries to evenly distribute them throughout the batter.

        Prepare the Crumble Topping: In a small bowl, mix together the rolled oats, all-purpose flour, packed brown sugar, melted unsalted butter, and ground cinnamon. Stir until the mixture resembles coarse crumbs.

          Fill Muffin Cups: Spoon the muffin batter evenly into the prepared muffin cups, filling each cup about 2/3 full to allow room for rising. Generously sprinkle the crumble topping over each muffin, ensuring good coverage for a delicious crunch.

            Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when their tops are golden brown and a toothpick inserted into the center comes out clean.

              Cool: After removing the muffins from the oven, allow them to cool in the pan for approximately 5 minutes. Then, transfer the muffins to a wire rack to cool completely, enhancing their fluffy texture.

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

                  - Presentation Tips: Arrange the muffins on a decorative serving platter, perhaps with some fresh blueberries scattered around for an appealing presentation, and serve with a drizzle of honey or a dollop of whipped cream for an indulgent touch. Enjoy your delightful Berry Burst Muffins with family and friends!