Show Subscription Form




Blueberry Streusel Muffins Recipe
Blueberry Streusel Muffins Recipe photo by Taste of Home

Blueberry Streusel Muffins Recipe

Read Reviews (31)
4.36 31
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 cups fresh or frozen blueberries
  • STREUSEL:
  • 1/2 cup sugar
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter

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.

Directions

  1. In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.
  2. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Streusel Muffins in Taste of Home February/March 1995, p31

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.

Reviews for Blueberry Streusel Muffins(31)

AVERAGE RATING
   (38)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (10)
3 Star
 (1)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 24, 2014

People, muffins are not supposed to be overly sweet, they are not cupcakes.

MY REVIEW
Reviewed Feb. 9, 2014

Made these during a snowy day a few days ago. I was a little worried because there seemed to be a lot of batter for only 12 muffins. I decided to really fill the cups and was worried they would overflow, but they just got very big. They were good, but not a lot of sugar. They definitely needed the streusel topping

MY REVIEW
Reviewed Aug. 25, 2013

second time I have made these-they are a hit!

MY REVIEW
Reviewed May. 16, 2013

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

MY REVIEW
Reviewed Apr. 25, 2013

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT