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Blueberry Streusel Muffins Recipe

Blueberry Streusel Muffins Recipe

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. YIELD:12 servings


  • 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


  • 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.

Nutritional Facts

1 each: 252 calories, 9g fat (5g saturated fat), 41mg cholesterol, 325mg sodium, 39g carbohydrate (17g sugars, 1g fiber), 4g protein.

Reviews for Blueberry Streusel Muffins

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Reviewed 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."

Reviewed 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!"

Reviewed 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."

Reviewed 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
Reviewed 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."

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."

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."

Reviewed Feb. 22, 2016

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

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."

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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