Blueberry Streusel Muffins Recipe

Reviewed on May. 16, 2013 by shercules

I thought the muffins themselves were a little dry and flavorless. The streusel was the best part but it wasn't really enough.

Reviewed on Apr. 25, 2013 by laurel kreisel

Recently I have had to go to a gluten free diet. I decided to substitute regular flour for gluten free all purpose flour. I added 1 1/2 tsp. xanthum gum(found at Whole Foods or Trader Joe's) to help them rise. The result was wonderful and I plan to use this recipe in the future.

Reviewed on Mar. 27, 2013 by brunocat

Wonderful! Family loved them.

Reviewed on Mar. 20, 2013 by oneFitzy

When I made these muffins the second time, they turned out great! I'd give this a 5, but I guess I can't do that, since I already rated this recipe.

Reviewed on Mar. 14, 2013 by ferndale52

although i liked the taste, i found the texture a little heavy.

Reviewed on Mar. 10, 2013 by Darcie0409

All I can say is YUM!!!! I have switch up the fruit for a change have done apples, pineapples and oranges. Cut to desired size and freeze overnight.

Reviewed on Mar. 09, 2013 by Tiger2008

Best blue berry muffins I ever made.

Reviewed on Mar. 08, 2013 by oneFitzy

The streusel sunk into some of the muffins so that you couldn't even tell they were there. Tasted good anyway.

Reviewed on Mar. 07, 2013 by mmaria

They were so moist and delicious, my kids just love them!!!,

Reviewed on Mar. 05, 2013 by mema38

I like to add lemon or orange zest in my blueberry muffin receipe. You can put some int he batter and a little in the topping as well. Adjust to your own taste.

Reviewed on Mar. 03, 2013 by kathypreston

I didn't read the reviews before I made these muffins, I am such a blueberry fan. I wondered about the denseness of the batter, but went ahead. I used 2 cups of berries instead of 1 1/2 c. Oh my! The flavor is so wonderful!!! Thank you!

Reviewed on Mar. 03, 2013 by Deborah C

Made these this morning, simple easy recipe which is dense and rather bland even with the streusel topping. I did add a tsp. cinnamon to the batter after reading the reviews but, it was agreed that my tried & true Blueberry Lemon Yogurt muffins were the hands down winner which I may make next time and top with the streusel from this recipe.

Reviewed on Mar. 02, 2013 by Phasha

Love the streusel topping. I substituted 1 cup old fashioned oats for 1 cup of the flour. Also added a little brown sugar.

Reviewed on Mar. 02, 2013 by cmgt

I make these every years when I can find fresh blueberries. I do not use the streusel topping, I think it is too sweet. I do add white chocolate chops to the batter.

Reviewed on Dec. 12, 2012 by jlynnalvarez89

Wow! I was pleasantly surprised with the strusel topping on these muffins, and in my opinion was the best part about them! It wasn't your average soft crumbly run of the mill topping, it baked into almost a toffee like crunch. Suuuuperr yum! I will be making these for Christmas brunch this year and reccomend them for any occasion or sweet craving :)

Reviewed on Jul. 03, 2012 by rugby_shirt_girl

This recipe was great as is. I plan to make them again and don't see the need to change anything. The batter is really thick and hard to stir but the muffins were moist and soft and worth the trouble. I didn't have any problems reheating them either. They only need 10-15 seconds though. Any more than that and most breads get tough in the microwave.

Reviewed on Jun. 27, 2012 by MuffinMazing

Added more blueberries and sugar. The batter didn't have a lot of flavor and I really wanted to taste the muffin itself. Next time I would add a little more blueberries and a better struesel along with tweeking the batter a little.

Reviewed on Mar. 12, 2012 by Linda Kauffman

My company really enjoyed them

Reviewed on Feb. 03, 2012 by CindyWheeler

I changed a couple of things in the recipe like instead of putting regular milk in I put 1-cup of buttermilk.

I also added 1/2-cup of brown sugar (light or dark dosen't matter) to the streusel topping.

This is one of the best recipes I have found

and it has so much flavor it is so good!! I have made these a number of times and recieved rave reviews for them, It also dosen't matter if you use fresh or frozen blueberrys,

Reviewed on Sep. 28, 2011 by deedeegast

These are so good. Even my picky eater loves these!!

Reviewed on May. 07, 2011 by caseydeuce

Tasty, but more of a bread-dense cake consistency versus a muffin consistency. I had a really hard time folding in the blueberries because of how dense the dough was. I'd make it again, but might tweak the recipe a bit to see if I can help that.

Reviewed on Sep. 19, 2010 by Sara Irvine

I love the streusel part! I just started weight watchers and can still use this recipe -- its only 5 points per muffin!

Reviewed on Jul. 21, 2010 by leelynne2006

While these were pretty good, they seemed like they were missing something. The batter was also very think, almost like a bread batter and I think that gave the muffins a little bit of a bland taste. If I would make these again I think I would experiment a little with the ingredients.

Reviewed on Sep. 07, 2009 by tinkaandme

These are fantastic muffins, especially fresh, right out of the oven! However, FYI, they will not reheat well in a microwave due to the butter in the struesel.

Reviewed on Jul. 24, 2009 by chefsha

These are great!!!!!

Reviewed on May. 17, 2009 by john@douglasfast.net

these are great

Reviewed on Aug. 14, 2008 by chunkyandfunky

These turned out well, they're really great. I used a LOT of streusel on the muffins, and there was still a lot leftover, though.

Reviewed on Jun. 21, 2008 by sharkie88

These muffins are great! I've tried many blueberry muffin recipes and have usually been disappointed. I doubled this recipe and made 12 Jumbo muffins. I did not double the streusel topping, and it covered the 12 Jumbo muffins perfectly without overloading them. Great recipe; thanks for posting it. :)