- 1/4 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 1 teaspoon McCormick® Pure 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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"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."