Blueberry Streusel Muffins Recipe
- 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
- 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.
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
"This recipe was completely off. This does not have enough sugar in the muffin itself, the cook temp seemed off, and the streusel was disappointing. These are not good muffins at all."
"Temp of 375 WAY too high. These burnt on the bottom after 23 minutes. I agree with others that more sugar is needed for the basic recipe. Also I would try brown sugar on top. The recipe made 1.5 dozen. TOH, why do you not test and edit these recipes? So disappointed."
"Definitely needs more sugar in the batter. Very bland"
"These muffins are great! But if you eat the top and the streusel and then the stump then the stump would be bland, but the streusel makes the muffin."
"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!"
"rather dry & not real flavorful"
"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!"
"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!"
"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."
"There were so many positive reviews for these, I was sure they would be great! I followed the recipe exactly as written, but the only good thing about them was the topping. The batter was so thick it was like a big glob of glue! Pushing it off the spoon with another spoon, it would just stick to that, then I used my finger and it stuck to that. Had a really hard time getting it into the muffin cups! And the taste? Eh! Nothing to write home about. I won't make them again, my husband and daughter made me promise not to."
"I made these muffins as directed, the only change I made was to use Splenda white sugar mix. They turned out great and I especially love the streusel on top. These will definitely be made again, I may use different types of fruit just for a change."
"These are very bland -- nothing special and not up to Taste of Home normal standards."
"I haven't tried these yet but am planning to. Since I am a muffin and a blueberry lover."
"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."
"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 definitelyMORE 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"
"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!"
"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."
"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!"
"People, muffins are not supposed to be overly sweet, they are not cupcakes."
"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"
"second time I have made these-they are a hit!"
"I thought the muffins themselves were a little dry and flavorless. The streusel was the best part but it wasn't really enough."
"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."
"Wonderful! Family loved them."
"When I made these muffins the second time, they turned out great! I'd give this a 5"
"although i liked the taste, i found the texture a little heavy."
"Best blue berry muffins I ever made."
"When I made these muffins the second time, they turned out great! I'd give this a 5"
"They were so moist and delicious, my kids just love them!!!,"
"I like to add lemon or orange zest in my blueberry muffin receipe. You can put some int he batter and a little in the topping as well. Adjust to your own taste."
"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!"
"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."
"Love the streusel topping. I substituted 1 cup old fashioned oats for 1 cup of the flour. Also added a little brown sugar."
"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."
"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 :)"
"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."
"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."
"My company really enjoyed them"
"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,"
"These are so good. Even my picky eater loves these!!"
"Tasty, but more of a bread-dense cake consistency versus a muffin consistency. I had a really hard time folding in the blueberries because of how dense the dough was. I'd make it again, but might tweak the recipe a bit to see if I can help that."
"I love the streusel part! I just started weight watchers and can still use this recipe -- its only 5 points per muffin!Update: 2/17/16: Still quite amazing. I am shocked at some of the bad reviews, I take it that the people who gave bad reviews either expect blueberries to have a very bold flavor or do not cook on a regular basis. I followed the recipe exactly and think they are moist, flavorful and easy"
"While these were pretty good, they seemed like they were missing something. The batter was also very think, almost like a bread batter and I think that gave the muffins a little bit of a bland taste. If I would make these again I think I would experiment a little with the ingredients."
"These are fantastic muffins, especially fresh, right out of the oven! However, FYI, they will not reheat well in a microwave due to the butter in the struesel."
"These are great!!!!!"
"these are great"
"These turned out well, they're really great. I used a LOT of streusel on the muffins, and there was still a lot leftover, though."
"These muffins are great! I've tried many blueberry muffin recipes and have usually been disappointed. I doubled this recipe and made 12 Jumbo muffins. I did not double the streusel topping, and it covered the 12 Jumbo muffins perfectly without overloading them. Great recipe; thanks for posting it. :)"