Blueberry Streusel Muffins Recipe
Blueberry Streusel Muffins Recipe photo by Taste of Home

Blueberry Streusel Muffins Recipe

Publisher Photo
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

Ingredients

  • 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
  • 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

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.

Reviews for Blueberry Streusel Muffins

AVERAGE RATING
   (42)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (11)
3 Star
 (2)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Aug. 26, 2014

"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"

MY REVIEW
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!"

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Mar. 24, 2014

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

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