Blueberry Streusel Muffins

Name: Blueberry Streusel Muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 dozen
Ingredients: ½ cup butter, softened; ¾ cup white sugar; 2 large eggs eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup milk; 1 ½ cups blueberries; 2 tablespoons all-purpose flour; 2 tablespoons brown sugar; ¼ teaspoon ground cinnamon; 2 tablespoons butter, chilled

Rating: 4.51 stars

231 Ratings
195 Reviews
35 Photos

This recipe can be made with streusel or plain sugar topping. These muffins don't last long in our house. They are a favorite among my family and friends.

By Carol Semenuk

Gallery

Recipe Summary

prep:

20 mins

cook:

30 mins

total:

50 mins

Servings:

Yield:

1 dozen

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.

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Step 2

In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
Step 3

Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
Step 4

Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts

Per Serving:

251 calories; protein 3.9g 8% DV; carbohydrates 35g 11% DV; fat 10.9g 17% DV; cholesterol 57.2mg 19% DV; sodium 242.1mg 10% DV. Full Nutrition

Reviews (195)

Most helpful positive review

naples34102

09/03/2009

The muffin itself is great not too sweet which is as a muffin should be. Fluffy tender and moist. It is the streusel however that I didn't like. Even though I used chilled butter as called for it wasn't until I added two tablespoons more of both brown sugar and flour that I got a true streusel consistency. As written the streusel is too heavy with butter. Had I used the streusel as is while I'm sure it would have been acceptable it would more than likely have somewhat melted into the muffin rather than being the crumb-like streusel topping I was after. Once I "fixed" it (at least to MY liking) all was fine and I had a perfect blueberry streusel muffin. Read More

Helpful

(66)

Most helpful critical review

tisherself22

12/30/2002

These weren't very sweet and the streusel topping didn't work so hot either. They were edible but I'll not be using this recipe again. Read More

Helpful

(8)

231 Ratings

5 star values: 151
4 star values: 60
3 star values: 11
2 star values: 5
1 star values: 4

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

naples34102

09/03/2009

Helpful

(66)

TIFFANY REED

09/02/2003

This is a really good classic muffin. I used a bit more sugar 1 Tbs. vanilla didn't coat my blueberries with flour and baked at 350 instead of 375 and they turned out great. This muffin had a really nice flavor. Read More

Helpful

(45)

1SDELDER

09/17/2005

These were great. I added a cup of sugar instead of 3/4 cup. And left off the strusel topping. I even used frozen blueberries and cut them up into little pieces. These are on the top of my list for blueberry muffins. Read More

Helpful

(39)

Chef W

08/01/2004

I made these for brunch today and they were just perfect! It was the first time I'd ever made blueberry muffins from scratch rather than out of a box and the results were phenomenal. I had to add about an extra 1/4 cup of milk to make the batter a little thinner but it wasn't a problem and they cooked up beautifully - I love the streusel as well. I'll be making these again without a doubt! Read More

Helpful

(30)

jerrydmurphy

08/29/2002

The muffins are very tasty. I used half blueberry's and half strawberries. I also replaced about 1/4 cup of white sugar with brown sugar. I believe the richness of the brown sugar enhances the taste of the berries. Read More

Helpful

(20)

acoakley

05/04/2007

I made these muffins for the first time and they were awesome! I added a little extra milk vanilla and a little brown sugar as well. MMMM! Read More

Helpful

(16)

CANADIANKAREN

09/03/2003

I noticed right away that this uses the cake method of mixing. Makes it richer. My 6-yr-old and I decided to mix the berries with the dry ing so that the batter would turn purple! Didn't try the topping; too many mixed reviews -- just sprinkled brown sugar an top. Used the lower temp suggestion. Very filling we found. Nice muffin. Read More

Helpful

(14)

MSFLISS

02/10/2007

Delightful! Other users have said they used more sugar - I don't think these muffins needed it. If there are enough blueberries, these should impart a natural sweetness. I found it to be just the right level. Delicious warm with a cup of tea, and I'm sure they'll be tasty later as well. Gorgeous!! Read More

Helpful

(12)

tisherself22

12/30/2002

These weren't very sweet and the streusel topping didn't work so hot either. They were edible but I'll not be using this recipe again. Read More

Helpful

(8)

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Nutritional Information

Blueberry Streusel Muffins

Servings Per Recipe: 12
Calories: 251.1

% Daily Value *

protein: 8 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 17 %

saturated fat: 33 %

cholesterol: 19 %

vitamin a iu: 7 %

niacin equivalents: 17 %

vitamin b6: 2 %

vitamin c: 3 %

folate: 12 %

calcium: 6 %

iron: 7 %

magnesium: 3 %

potassium: 2 %

sodium: 10 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.