Blueberry Lemon Crumb Muffins Bakery

$- 2 cups all-purpose flour - 1 cup fresh blueberries - 1/2 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 large eggs - 1/2 cup milk (or buttermilk) - Zest of 1 lemon - 2 tablespoons lemon juice - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1/3 cup all-purpose flour - 1/4 cup granulated sugar - 1/4 cup brown sugar, packed - 1/4 cup unsalted butter, melted - 1/2 teaspoon cinnamon Gathering the right ingredients is key. Start with fresh blueberries; they give the best flavor. Use all-purpose flour for a soft muffin. The sugar adds sweetness, while butter keeps them rich and moist. Eggs bind everything together, creating a nice texture. For liquid ingredients, milk or buttermilk makes the muffins tender. Lemon zest and juice add brightness. You can use the zest from one lemon for a burst of citrus. When it comes to dry ingredients, baking powder helps the muffins rise. Salt adds balance, while baking soda works with the acidic lemon juice. Finally, for the crumb topping, mix flour with both sugars and cinnamon. This creates a sweet, crunchy layer on top. Melted butter binds it all, making it easy to sprinkle on the muffins. All these ingredients come together to create a delightful treat. They are perfect for breakfast or a snack. Enjoy the burst of flavor in every bite! - Preheat the oven to 375°F (190°C). - Prepare the muffin tin with liners or grease. - Combine 1/3 cup flour, granulated sugar, brown sugar, melted butter, and cinnamon. - Mix until crumbly and set aside. - In a large bowl, whisk together 2 cups flour, baking powder, salt, and baking soda. - In another bowl, whisk together melted butter, sugar, eggs, milk, lemon zest, and lemon juice. - Pour the wet ingredients into the dry ingredients. - Stir gently until just combined. Avoid overmixing for fluffiness. - Gently fold in the fresh blueberries. - Fill muffin cups about 2/3 full with batter. - Sprinkle crumb topping generously over each muffin. - Bake for 20-25 minutes until golden brown. - Cool the muffins in the tin for 5 minutes. - Then, transfer them to a wire rack to cool completely. - Use fresh blueberries for best results. They burst with juice and flavor. - Consider using buttermilk for extra moisture. It helps keep the muffins soft. - Fold gently to maintain muffin texture. Overmixing makes them tough. - Understand the signs of proper mixing. Stop when the batter is just combined. - Serve warm or at room temperature. Warm muffins taste wonderful. - Pair with beverages for a full experience. Coffee or tea enhances the flavor. {{image_2}} You can easily brighten your muffins with lemon zest. This adds a fresh, zesty taste. Just grate the peel of a lemon and mix it into the batter. You can also try almond extract. This gives your muffins a lovely nutty flavor. Use about half a teaspoon for a nice twist. If you want dairy-free muffins, use plant-based milk like almond or oat milk. You can also swap butter for coconut oil. For a gluten-free option, use gluten-free flour instead of all-purpose flour. Both substitutions keep the muffins tasty and light. You can make mini muffins for a fun snack. Just fill the mini muffin cups about halfway. They bake faster, so check them at 15 minutes. If you want a bakery-style muffin, fill the regular cups all the way. This makes larger muffins that are perfect for breakfast. Store your blueberry lemon crumb muffins in an airtight container at room temperature. They stay fresh for about 2-3 days. After that, they may lose some taste and texture. For longer storage, freeze the muffins. They last up to 3 months in the freezer. Wrap them well to prevent freezer burn. When you're ready to enjoy them, reheat in the oven. This gives them a fresh taste, just like when they were baked. To thaw your muffins, place them at room temperature. You can also use the microwave for quick thawing. To refresh their texture, pop them in the oven for a few minutes. This makes them warm and delightful again. Yes, but do not thaw them before folding into the batter. Frozen blueberries keep their shape better. They also help cool the batter slightly. This can lead to a fluffier muffin. You can reduce the sugar in the batter. Another option is to add a sweeter topping, like a glaze. This gives you control over the final taste. You can substitute buttermilk with a mix of milk and lemon juice or vinegar. Use 1/2 cup of milk and add 1/2 tablespoon of lemon juice. Let it sit for five minutes. This will create a tangy flavor. Check with a toothpick inserted in the center. If it comes out clean, your muffins are done. This is a simple and effective way to avoid underbaking. Yes, you can make the crumb topping ahead of time. Store it in the fridge until you are ready to use it. This saves time when you’re ready to bake. These blueberry muffins are easy to make and delicious. You learned about the ingredients, step-by-step instructions, and helpful tips. I shared ideas for flavor variations and how to store them. Remember, using fresh blueberries and folding gently are key for moist, fluffy muffins. Enjoy your homemade treats warm or with your favorite drink. With these simple steps, you can bake muffins that impress. Get ready to delight your taste buds!$

Blueberry Lemon Crumb Muffins Bakery

Indulge in the delightful flavors of Blueberry Lemon Crumb Muffins with this easy recipe! With fresh blueberries and a zesty lemon kick, these muffins are perfect for breakfast or a snack. Discover how to make the perfect crumb topping for an extra touch of sweetness. Click through to explore the step-by-step recipe and treat yourself to these scrumptious muffins that are sure to impress family and friends!

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Ingredients

2 cups all-purpose flour

1 cup fresh blueberries

1/2 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1/2 cup milk (or buttermilk)

Zest of 1 lemon

2 tablespoons lemon juice

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

For the Crumb Topping:

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup brown sugar, packed

1/4 cup unsalted butter, melted

1/2 teaspoon cinnamon

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease with cooking spray.

Prepare the Crumb Topping: In a medium bowl, combine 1/3 cup flour, granulated sugar, brown sugar, melted butter, and cinnamon. Mix until the mixture resembles coarse crumbs. Set aside.

Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, baking powder, salt, and baking soda.

Combine Wet Ingredients: In another bowl, whisk together the melted butter, sugar, eggs, milk, lemon zest, and lemon juice until well combined.

Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; it’s okay if there are some lumps.

Fold in Blueberries: Gently fold in the fresh blueberries, taking care not to crush them.

Fill Muffin Tin: Divide the batter evenly between the muffin cups, filling each about 2/3 full.

Add Crumb Topping: Generously sprinkle the crumb topping over each muffin batter.

Bake: Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12

- Presentation Tips: Serve warm or at room temperature, optionally dusted with powdered sugar for an elegant touch. Pair with a cup of tea or coffee for a delightful breakfast or snack. Enjoy the burst of fresh flavors!