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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.

Reviews for Blueberry Streusel Muffins

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Reviewed Jan. 27, 2016

"This recipe was delicious. Almost a cup of sugar in this recipe is plenty for 12 muffins. The strudel topping was crisp, mildly spiced and delicious. I made them, following the recipe exactly, using paper baking cups. Batter was easy to mix, with minimal ingredients. My blueberries were big and sweet and the muffins turned out wonderfully. I can't believe people said they were awful or not enough sugar!

Maybe their blueberries were inferior (bland) or they are used to commercial products which use enormous amounts of sugar. I'm not sure, but these were perfect. I've also made them dairy free, substituting in Almond milk and Earth Balance. Outstanding. Keep up the good work Mary Anne!"

Reviewed Jul. 31, 2015

"rather dry & not real flavorful"

Reviewed Jul. 18, 2015

"I love blueberry muffins but these are awful! First of all, 1/3 cup sugar for the batter is not enough. I normally out less sugar in recipes than what is called for but 1/3 cup is ridiculous. For the topping, I believe you only need 4 tablespoons butter. I have never written a review in my life, but I could not let anyone make these muffins in hopes that they are edible. I cannot even give this recipe one star. If you like eating flour and butter, this recipe is for you!"

Reviewed Jul. 13, 2015

"This is an excellent recipe. I am not a big muffin-maker, so I followed the directions exactly until the end, when I greased a 9-inch square pan and turned it into a coffeecake. I followed the directions for the topping and baked it for 40 minutes at the recommended temperature, and it came out perfect. All three of my kids liked it, which is saying a lot!"

Reviewed Feb. 24, 2015

"I made these delicious muffins and was extremely pleased at how delicious they were. I followed the recipe except I added 1/4 cup brown sugar to the streusel mixture. Delicious. Since muffins are not as sweet as cupcakes, I discovered that the blueberries give these muffins a delicious boost. I used an ice cream scoop to fill the muffin tins and it worked beautifully. My husband cannot stop eating them. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

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