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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 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. 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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

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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Donna User ID: 8473792 261479
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."

shar6024 User ID: 1138668 253889
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 User ID: 8908811 252372
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."

Shelleymourer User ID: 8874195 248926
Reviewed Jun. 1, 2016

"Where do I add the cup of milk? Batter is so thick, you can't fold blueberries in. Won't use this recipe again."

mrosep User ID: 8792567 244888
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."

MrsClayA User ID: 6278125 244452
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."

Peewee63 User ID: 8292869 244284
Reviewed Feb. 22, 2016

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

ltwall User ID: 7005348 244001
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."

dpcons User ID: 8720109 242683
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!"

Susypat User ID: 7150167 230451
Reviewed Jul. 31, 2015

"rather dry & not real flavorful"

Rebecca22 User ID: 1907189 229767
Reviewed Jul. 18, 2015

"I love blueberry muffins but these are awful! First of all, 1/3 cup sugar for the batter is not enough. I normally out less sugar in recipes than what is called for but 1/3 cup is ridiculous. For the topping, I believe you only need 4 tablespoons butter. I have never written a review in my life, but I could not let anyone make these muffins in hopes that they are edible. I cannot even give this recipe one star. If you like eating flour and butter, this recipe is for you!"

Mrs.JuneCleaver User ID: 7714446 229491
Reviewed Jul. 13, 2015

"This is an excellent recipe. I am not a big muffin-maker, so I followed the directions exactly until the end, when I greased a 9-inch square pan and turned it into a coffeecake. I followed the directions for the topping and baked it for 40 minutes at the recommended temperature, and it came out perfect. All three of my kids liked it, which is saying a lot!"

MarineMom_texas User ID: 31788 221278
Reviewed Feb. 24, 2015

"I made these delicious muffins and was extremely pleased at how delicious they were. I followed the recipe except I added 1/4 cup brown sugar to the streusel mixture. Delicious. Since muffins are not as sweet as cupcakes, I discovered that the blueberries give these muffins a delicious boost. I used an ice cream scoop to fill the muffin tins and it worked beautifully. My husband cannot stop eating them. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

fishrgal User ID: 1182152 220738
Reviewed Feb. 17, 2015

"There were so many positive reviews for these, I was sure they would be great! I followed the recipe exactly as written, but the only good thing about them was the topping. The batter was so thick it was like a big glob of glue! Pushing it off the spoon with another spoon, it would just stick to that, then I used my finger and it stuck to that. Had a really hard time getting it into the muffin cups! And the taste? Eh! Nothing to write home about. I won't make them again, my husband and daughter made me promise not to."

Joaneebabee1139 User ID: 7811150 220470
Reviewed Feb. 14, 2015

"I made these muffins as directed, the only change I made was to use Splenda white sugar mix. They turned out great and I especially love the streusel on top. These will definitely be made again, I may use different types of fruit just for a change."

tricialuker User ID: 4444949 220416
Reviewed Feb. 13, 2015

"These are very bland -- nothing special and not up to Taste of Home normal standards."

Rebeccajayne1 User ID: 8254211 220408
Reviewed Feb. 13, 2015

"I haven't tried these yet but am planning to. Since I am a muffin and a blueberry lover."

mommytolili User ID: 4462192 218861
Reviewed Jan. 26, 2015

"I made these as directed. They were good, but a little bland. I made some MINOR changes the second time around. I used buttermilk instead of regular milk, I added lemon zest and cinnamon to the batter, and I made sure to use the full amount of salt (I had decreased it the first time because I was using salted butter). These minor changes made for PHENOMENAL taste. I literally could not keep my hands off them the second batch."

delowenstein User ID: 3766053 949
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 definitely

MORE 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"

MelissaBakesCupcakes User ID: 7360448 470
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!"

JAR17329 User ID: 7855275 499
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."

honestheart77 User ID: 5748518 891
Reviewed Jul. 4, 2014 Edited Feb. 26, 2016

"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!"

littlegamma User ID: 7606989 1434
Reviewed Mar. 24, 2014

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

kpkaren User ID: 2650977 1433
Reviewed Feb. 9, 2014

"Made these during a snowy day a few days ago. I was a little worried because there seemed to be a lot of batter for only 12 muffins. I decided to really fill the cups and was worried they would overflow, but they just got very big. They were good, but not a lot of sugar. They definitely needed the streusel topping"

midlandmaid User ID: 2939831 731
Reviewed Aug. 25, 2013

"second time I have made these-they are a hit!"

shercules User ID: 7264216 674
Reviewed May. 16, 2013

"I thought the muffins themselves were a little dry and flavorless. The streusel was the best part but it wasn't really enough."

laurel kreisel User ID: 3540615 1428
Reviewed Apr. 25, 2013

"Recently I have had to go to a gluten free diet. I decided to substitute regular flour for gluten free all purpose flour. I added 1 1/2 tsp. xanthum gum(found at Whole Foods or Trader Joe's) to help them rise. The result was wonderful and I plan to use this recipe in the future."

brunocat User ID: 1669125 851
Reviewed Mar. 27, 2013 Edited Feb. 26, 2016

"Wonderful! Family loved them."

oneFitzy User ID: 5803125 155
Reviewed Mar. 20, 2013 Edited Feb. 26, 2016

"When I made these muffins the second time, they turned out great! I'd give this a 5"

ferndale52 User ID: 4154455 561
Reviewed Mar. 14, 2013

"although i liked the taste, i found the texture a little heavy."

Tiger2008 User ID: 1252469 1426
Reviewed Mar. 9, 2013

"Best blue berry muffins I ever made."

oneFitzy User ID: 5803125 319
Reviewed Mar. 8, 2013 Edited Feb. 26, 2016

"When I made these muffins the second time, they turned out great! I'd give this a 5"

mmaria User ID: 5116658 1398
Reviewed Mar. 7, 2013 Edited Feb. 26, 2016

"They were so moist and delicious, my kids just love them!!!,"

mema38 User ID: 5520870 729
Reviewed Mar. 5, 2013

"I like to add lemon or orange zest in my blueberry muffin receipe. You can put some int he batter and a little in the topping as well. Adjust to your own taste."

kathypreston User ID: 6537129 497
Reviewed Mar. 3, 2013

"I didn't read the reviews before I made these muffins, I am such a blueberry fan. I wondered about the denseness of the batter, but went ahead. I used 2 cups of berries instead of 1 1/2 c. Oh my! The flavor is so wonderful!!! Thank you!"

Deborah C User ID: 7069566 318
Reviewed Mar. 3, 2013

"Made these this morning, simple easy recipe which is dense and rather bland even with the streusel topping. I did add a tsp. cinnamon to the batter after reading the reviews but, it was agreed that my tried & true Blueberry Lemon Yogurt muffins were the hands down winner which I may make next time and top with the streusel from this recipe."

Phasha User ID: 6319635 1395
Reviewed Mar. 2, 2013

"Love the streusel topping. I substituted 1 cup old fashioned oats for 1 cup of the flour. Also added a little brown sugar."

cmgt User ID: 2344357 317
Reviewed Mar. 2, 2013

"I make these every years when I can find fresh blueberries. I do not use the streusel topping, I think it is too sweet. I do add white chocolate chops to the batter."

jlynnalvarez89 User ID: 6532282 198310
Reviewed Dec. 12, 2012

"Wow! I was pleasantly surprised with the strusel topping on these muffins, and in my opinion was the best part about them! It wasn't your average soft crumbly run of the mill topping, it baked into almost a toffee like crunch. Suuuuperr yum! I will be making these for Christmas brunch this year and reccomend them for any occasion or sweet craving :)"

rugby_shirt_girl User ID: 4254118 469
Reviewed Jul. 3, 2012

"This recipe was great as is. I plan to make them again and don't see the need to change anything. The batter is really thick and hard to stir but the muffins were moist and soft and worth the trouble. I didn't have any problems reheating them either. They only need 10-15 seconds though. Any more than that and most breads get tough in the microwave."

MuffinMazing User ID: 6064140 460
Reviewed Jun. 27, 2012

"Added more blueberries and sugar. The batter didn't have a lot of flavor and I really wanted to taste the muffin itself. Next time I would add a little more blueberries and a better struesel along with tweeking the batter a little."

Linda Kauffman User ID: 182074 1392
Reviewed Mar. 12, 2012

"My company really enjoyed them"

CindyWheeler User ID: 1242347 560
Reviewed Feb. 3, 2012

"I changed a couple of things in the recipe like instead of putting regular milk in I put 1-cup of buttermilk.

I also added 1/2-cup of brown sugar (light or dark dosen't matter) to the streusel topping.
This is one of the best recipes I have found
and it has so much flavor it is so good!! I have made these a number of times and recieved rave reviews for them, It also dosen't matter if you use fresh or frozen blueberrys,"

deedeegast User ID: 5509924 198309
Reviewed Sep. 28, 2011

"These are so good. Even my picky eater loves these!!"

caseydeuce User ID: 2764209 636
Reviewed May. 7, 2011

"Tasty, but more of a bread-dense cake consistency versus a muffin consistency. I had a really hard time folding in the blueberries because of how dense the dough was. I'd make it again, but might tweak the recipe a bit to see if I can help that."

Sara Irvine User ID: 3889498 783
Reviewed Sep. 19, 2010 Edited Feb. 18, 2016

"I love the streusel part! I just started weight watchers and can still use this recipe -- its only 5 points per muffin!

Update: 2/17/16: Still quite amazing. I am shocked at some of the bad reviews, I take it that the people who gave bad reviews either expect blueberries to have a very bold flavor or do not cook on a regular basis. I followed the recipe exactly and think they are moist, flavorful and easy"

leelynne2006 User ID: 4081395 957
Reviewed Jul. 21, 2010 Edited Feb. 26, 2016

"While these were pretty good, they seemed like they were missing something. The batter was also very think, almost like a bread batter and I think that gave the muffins a little bit of a bland taste. If I would make these again I think I would experiment a little with the ingredients."

tinkaandme User ID: 1650238 441
Reviewed Sep. 7, 2009

"These are fantastic muffins, especially fresh, right out of the oven! However, FYI, they will not reheat well in a microwave due to the butter in the struesel."

chefsha User ID: 3242031 559
Reviewed Jul. 24, 2009 Edited Feb. 26, 2016

"These are great!!!!!"

[email protected] User ID: 2044470 782
Reviewed May. 17, 2009 Edited Feb. 26, 2016

"these are great"

chunkyandfunky User ID: 2518781 494
Reviewed Aug. 14, 2008 Edited Feb. 26, 2016

"These turned out well, they're really great. I used a LOT of streusel on the muffins, and there was still a lot leftover, though."

sharkie88 User ID: 2783032 1391
Reviewed Jun. 21, 2008

"These muffins are great! I've tried many blueberry muffin recipes and have usually been disappointed. I doubled this recipe and made 12 Jumbo muffins. I did not double the streusel topping, and it covered the 12 Jumbo muffins perfectly without overloading them. Great recipe; thanks for posting it. :)"

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