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Blueberry Streusel Muffins

What a joy to set out a basket of these moist blueberry muffins with crumb topping 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
    1 dozen


  • 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 each: 252 calories, 9g fat (5g saturated fat), 41mg cholesterol, 325mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.

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Average Rating:
  • amygattuso
    Aug 2, 2020

    Great taste , love the streusel topping

  • Leah
    May 3, 2020

    with the recipe as is, it is a little think. I added about 1/2 more milk and then my frozen blueberries thawed in the freezer so had the extra juices. So with more liquid it was perfect! The topping was great and made a ton! My family LOVED THEM!

  • Melissa
    Mar 5, 2019

    I agree with everyone. a waste of blueberries and way to thick. not enough sugar. I used a topping recipe with a box of muffin mix and they were much better. think I'll stick to them and just do the topping recipe I got to use on the store bought. thank God for Betty crocker

  • Amber
    Jun 19, 2018

    Terrible! I have 3 unhappy kids waiting for me to make a different recipe because this one is so bad!

  • bakingmad
    Oct 2, 2017

    Blueberry muffins are my favorite and I'm always on the lookout for a new recipe that will become "the one". This is not it. These dry, dense, bland muffins were a big disappointment. It was hard to get the thick, gloppy batter into the muffin tins without it sticking to my fingers or the paper liners I used. It definitely needs more butter and sugar and an extra egg to make it anywhere close to a muffin. After tasting one, the rest went in the garbage along with the recipe.

  • Angela
    Sep 27, 2017

    I followed the directions. I don't know why people are having so much trouble with this. I noticed the dough looked a little more bread-like than most recipes, but they came out wonderfully!

  • Donna
    Feb 18, 2017

    This was a waste of fresh blueberries. The mix is like a ball of glue, not nearly enough liquid or oil maybe. Doubled the milk just to stir the batter. I'm not sure how this recipe has a "4 star" rating but I won't use this recipe again.

  • shar6024
    Sep 9, 2016

    Made these turned out okay. Needs more sugar and cooking temperature seemed too high.I did not cook them as long. I will add more sugar and change cooking temp and time next time

  • kat chuz
    Aug 8, 2016

    wasted my fresh blueberries on this awful recipe. Got an F in my book. The few people that loved them as is must have been relatives.

  • mrosep
    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.