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

Allrecipes Member

Recipe Summary test

15 mins
25 mins
40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.


Nutrition Facts

251 calories; protein 4.3g; carbohydrates 39.2g; fat 8.8g; cholesterol 37.5mg; sodium 313mg. Full Nutrition

Reviews (200)

Rating: 5 stars
I made these muffins and based on some of the reviews, I made some modifications. I used 1/2 cup of sugar instead of 1/3 cup. I added 1 Tablespoon of lemon juice. To the Streusel topping I added 1 cup of chopped pecans, 1/4 teaspoon of nutmeg and 1/4 teaspoon of mace (the spice NOT what you use to defend yourself ;o) ). I also used brown sugar for the topping instead of white sugar. The muffins with these few changes came out awsome! Read More
Rating: 5 stars
I have tried over and over again to find the perfect blueberry muffin recipe. This is it!! I added a little lemon, and more blueberries to accommodate my taste. WOW, I love these muffins. In fact, I think I'm going to have another. Read More
Rating: 5 stars
I made these muffins for a late-night snack/breakfast the following morning. They are REALLY simple, don't require a lot of ingredients, pretty looking, and REALLY good. Some people have said they're not super sweet. While they aren't really sugary, they ARE still sweet. It's nice to have something a little toned down since nearly everything you buy from the store tends to be loaded with extra sugar. The streusel topping is also really tasty. I highly recommend these muffins! Read More
Rating: 5 stars
I coated my fresh blueberries with sugar and powdered sugar after rinsing and let them candy a bit before folding into the batter. The kids LOVED the streusel topping. Some nuts in the streusel would be great too. Read More
Rating: 5 stars
I made these muffins today and they were AWESOME! I can't understand why anyone would give these bad reviews! I used fresh blueberries! Sooooo good! Read More
Rating: 5 stars
This is a great recipe. I had been craving blueberry muffins for about two weeks and this recipe solved my craving. I've made it twice. For the second batch I used smaller muffin tins that yielded 16 muffins and also I used 1-1/3 cups of all-purpose flour and 1 cup of cake flour that I sifted along with the salt and baking powder. They baked in 25 minutes and were moister and lighter than the batch made with just all-purpose flour. Read More
Rating: 4 stars
I found these to be very good. I increased the sugar to 1/2 cup as suggested and I'm glad I did. The muffins were still not very sweet even with the extra sugar. The only real flavor comes from the topping and the berries themselves, but that was okay! Read More
Rating: 3 stars
These were just OK. Not as sweet as I like my muffins. I even used a triple berry mix instead of just blueberries. Actually the only sweetness to them was the topping, which by the way, didn't "crumble" but instead formed sort of a butter dough that I broke up over the muffin batter. Although they did turn out, and looked very pretty, these muffins are definately lacking something in the flavor dept. Read More
Rating: 5 stars
I made these muffins exactly as the recipe stated. They were great. My son loved them. Will make again. Read More