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
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 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
  • STREUSEL:
  • 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.

Directions

  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

Reviews for Blueberry Streusel Muffins

AVERAGE RATING
(62)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (12)
3 Star
 (2)
2 Star
 (1)
1 Star
 (8)
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MY REVIEW
Reviewed Mar. 4, 2016

"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."

MY REVIEW
Reviewed Feb. 25, 2016

"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."

MY REVIEW
Reviewed Feb. 22, 2016

"Definitely needs more sugar in the batter. Very bland"

MY REVIEW
Reviewed Feb. 17, 2016

"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."

MY REVIEW
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!"

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