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

Blueberry Streusel Muffins Recipe

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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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings


  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1-1/2 cups fresh or frozen blueberries
  • 1/2 cup sugar
  • 1/3 cup 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.


  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.

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Reviewed Jan. 26, 2015

"I made these as directed. They were good, but a little bland. I made some MINOR changes the second time around. I used buttermilk instead of regular milk, I added lemon zest and cinnamon to the batter, and I made sure to use the full amount of salt (I had decreased it the first time because I was using salted butter). These minor changes made for PHENOMENAL taste. I literally could not keep my hands off them the second batch."

Reviewed Aug. 26, 2014

"I admit that I had modified this recipe: I'd used 1 cup sugar, 1/4 cup softened butter, 1 egg, 1Tbsp. ground orange (Navel), and for the sifted dry ingredients, the 2-1/3 cups all-purpose flour, 4 tsp. baking powder, 1 tsp. salt. I used 1 cup milk SOURED with 1 Tbsp. cider vinegar, 1 tsp. vanilla extract and a full pint of fresh blueberries. For the streusel, I kept the ingredients as is. I did add 1/8 cup all-purpose flour to blueberries to prevent them from sinking to the bottom of muffins. I have to admit that these muffins DO bake best at 25 minutes-I baked a full 12-cup pan of muffins for 30 minutes to make sure that I didn't UNDERBAKE muffins. The first batch was more browned than needed to be, so the 2nd 2 pans of muffins I baked at exactly 25 minutes! I';d sampled a muffin baked at 30 minutes and FORTUNATELY, I didn't find a burnt flavor! The 25 minute muffins were definitely

MORE tender! The topping on the muffins baked at 25 minutes was quite delicate! ALSO: I got exactly 2 dozen muffins from my adjustment to this recipe!
I think this recipe IS a keeper for me! Thank you, Mary Anne McWhirter, for sharing your recipe with Taste of Home! delowenstein"

Reviewed Jul. 22, 2014

"Very good! I was worried that they wouldn't turn out because the batter was so thick and gluey, but they were perfect--dense and moist. For the 1/3 cup sugar in the muffin, I did half brown sugar Splenda and half white sugar. I also upped the vanilla by 1/2 tsp and added 1/2 tsp cinnamon to the batter to increase the depth of flavor. For the streusel, I replaced all the sugar with brown sugar Splenda. This recipe was a great way to showcase the gorgeous blueberries from my neighborhood farmers market!"

Reviewed Jul. 13, 2014

"I made them sugar free. Used 1 cup of agave syrup instead of sugar in the batter and 1/2 cup of Splenda instead of sugar in the streusel. You'd never know they were sugar free."

Reviewed Jul. 4, 2014

"I have been baking for many many years and I have to say this is the best blueberry muffin recipe I have made. This is a keeper for sure!"

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