- 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
- 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.
- 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.
Reviews for Blueberry Streusel Muffins
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"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."