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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 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!

Reviewed Mar. 24, 2014

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

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

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