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I received this recipe from my sister-in-law and it has become one of my favorites. I love blueberries so these muffins are perfect!—Brenda Hoffman, Stanton, Michigan
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 muffin equals 302 calories, 9 g fat (6 g saturated fat), 44 mg cholesterol, 119 mg sodium, 52 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Streusel-Topped Blueberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p180
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Reviewed on Dec. 22, 2011 by BBagins
Like the previous reviewer, my family and I LOVED these muffins. I have had another recipe that I have used for years which was really good, but once I tried these, we all agreed that these were even better!! I too thought the batter was a little thick for muffins, but I went ahead without adding anything else and they turned out GREAT! They are so moist and tasty! I left off the glaze because I didn't think they needed it.
Reviewed on May. 12, 2011 by ebm2828@yahoo.com
This was one of the best muffins I've ever had. They disappeared so fast. I'm going to make another batch today. Sometimes I think people who write a poor review must have done something wrong to the recipe. Please give it a try and I think you'll be pleasantly surprised.
Reviewed on Jan. 18, 2011 by MATCIN
This was awful!! What a waste! I normally go by reviews when making a recipe but there wasn't any and I was in a hurry to find a recipe for blueberry muffins. It is missing something, after I added the flour mixture I could hardly stir this it was like a cookie dough consistentcy and I hadn't even put in my blueberries yet, so to thin it out I tried adding some milk, rather than waste this I added my blueberries and the streusel topping and baked them, they looked okay but they were very bland tasting I threw them out. I just didn't want someone else to waste their time and ingredients making this. I will look for a different recipe. I was so disappointed!
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