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What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet. People rave when they taste them for the first time. —Mary Anne McWhirter, Pearland, Texas
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 each) equals 252 calories, 9 g fat (5 g saturated fat), 41 mg cholesterol, 325 mg sodium, 39 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Blueberry Streusel Muffins in Taste of Home February/March 1995, p31
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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 foundand 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,
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!!
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