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.
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 MoreThese 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 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.
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.
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.
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!
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.
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!
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.
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!!
I loved these muffins! I searched high and low for a blueberry muffin recipe that did not call for nutmeg or lemon and this is the perfect one! I was leary about the brown sugar streusel, but it was fabulous. Definitely will make again!
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.
Great muffins, I added a little extra milk and only used cinnamon and sugar on top and they were wonderful!
I made a quadruple batch of these intending to give some to friends. It's a good thing that I didn't just double it because within 10 minutes of the first batch coming out of the oven my son had eaten four of them and would have gone for more if I hadn't cut him off. I had to exercise restraint to only have three myself. Be advised, the difference between doughy and perfectly done is a matter of one or two minutes. Check frequently once they get close. With my oven in convection mode, it only took 18 minutes to bake these.
Delicious! I accidentally forgot about the streusel topping, but they were just fine without it. I can't wait to use this recipe with other kinds of berries too. It will be my official muffin recipe for forever now! :D
MMmmmmmmmm!!!! I just made these and followed the recipe exactly (except I doubled the streuel topping) and they came out Fantastic!! They are bursting with blueberries as any good Blueberry Muffin should be. I don't think they will last very long in our house either! This is a DEFINITE keeper! Thanks for sharing!
Just took these muffins out of the oven! They are DELICIOUS!! I also made a "few" changes as others suggested. I added one cup of white sugar to the batter and substituted brown sugar for the topping. I also had no lemons in the house so I used orange zest and it was fabulous. I am on my second muffin now...I will definently make these again :)
This was the first time I've ever made blueberry muffins, so I was a little apprehensive, but WOW did these come out great! My family loved them, and my mother has already asked me to make a batch just for her.
I really enjoyed these muffins - not cakey like so many other blueberry muffin recipes. The steusel on top was a nice added sweetness without making them too sweet. This recipe is definitely a keeper!
Truly the BEST blueberry muffin recipe I've tried. I loved the light and fluffy texture with perfect flavor. The batter was a bit thick. This is my new standby. Applause to the creator!
Made this into mini loafs.. I did have to add more flour and brown sugar to the topping also added white sugar to the topping.. came out very nice.
I have a new love for fresh blueberries & this recipe just helped make it greater! The first time I made these I followed the recipe exactly... it was pretty good, but something was missing. Second time I tried them I added cinnamon to the batter... that's what was missing the first time! Yesterday I made it a 3rd time with half all-purpose, half whole wheat flour (plus the cinnamon of course) & boy was that delicious! Can't really go wrong with this recipe... next thing to try, applesauce in place of the butter!
these are great! if you follow the directions i would recommend cooking them for 25-27 minutes instead of 30. It makes for a softer "melt in your mouth" muffin! recipe was easy to follow, too. Every part of this muffin was good! Even the batter (I liked the bowl clean!) I'm making these again fo shooooo (:
Fantastic and perfect! Just what a fluffy blueberry muffin should be. I made the recipe exactly (except was too lazy to make the streusel so just used plain sugar).
Made them for second time and I added cranberries with the blueberries and doubled the streusel recipe, they were even better, which does'nt seem possible since there so yummy anyways.
These were so good! Made them exactly as the recipe said (maybe added more blueberries than called for, but I didn't really measure it). Next time would add more flour and brown sugar to the topping to make it more like a streusel
I made this recipe as per the original except I used mixed berries and they were wonderful. I found it a tad dry which is why I only gave a 4 rating. I enjoyed the flavour though and I would put lots of butter...yum!!
Gorgeous recipe! My husband calls them "happy cakes" and asks for them all the time. I add a little lemon zest in with the vanilla and they're perfect.
I don't normally use recipes as I love to just wing it and make stuff up. But I did try this recipe and I just absolutely love it. But what's more important is that my family absolutely love them. There are never left overs. You won't be disappointed with this recipe. I do add a little more vanilla and sugar to the batter though.
my family really liked these muffins. Follow mixing directions it does make a difference. The muffin in light and moist and the topping is my favorite part. Lunchlady94. I will make these in our school cafeteria
I accidentally added the cinnamon to the flour mixture instead of the steusel mix. It was the best "mistake" I ever made. (I also put more cinnamon in the streusel per the recipe.)
These were okay but very sweet (and I LOVE sweet stuff but it was too much for me). Tasted like cake.
Easily my new favorite muffin recipe! I made them exactly as stated (& used fresh blueberries). They are perfect, not too sweet, excellent consistency, & wonderful streusel on top.
Nice and light not heavy and dense. Might try adding some nuts in the streusel next time.
So I cooked these for 20 minutes and they got burned on the bottom.That is why it is only 4 stars. Also I had enough dough leftover for 5 more muffins after filling each cup 3/4. I tried one and inside it was so soft and delicious. I gave them to my boyfriend and he said they are so delicious. I will try again filling 1/2 full and 1/2 recipe and 1/2 time for I hope the 5 star I know I can get.
I thought these muffins were ok, nothing special. They weren't too sweet though, but the streusel topping was really good, it definitely helped to make them sweeter.
Wonderful texture, not overly sweet. The only thing I would change is the topping. This recipe replaced my family's blueberry muffin recipe!
i wanted to make this, but the recipe calls for milk and it's not even on the ingredients list!!!
My family LOVED these muffins so much that they were gone immediately! I did have to double the topping recipe since the first batch only covered half the muffins, and I was using it sparingly. That is the only thing I would do differently as they were so yummy!!
So who doesn't have milk in the house...Perhaps it was Allrecipe that left out the ingredient. We made these and thought they were fantastic!!!
These muffins are GREAT!! I've tried several other recipes, but these are the best! Easy and quick to prepare...we just loved them! Thanks!
Love it. I did add a box of small instant vanilla pudding, and a little bit of orange extract. They only lasted a day.....
I was looking for a recipe with blackberries but used this one. Worked great, I added a little more sugar as another reveiwer did.
I think that if I made these again I would add cinnamon to the muffin mix. Also, when you make the streusel topping make sure that the butter is chilled. I was making my topping when there was a toddler disaster, and by the time I got back to the kitchen my topping had gone from a streusel-like consistancy to a puddle. The butter had become room temp. But I spread it over the muffins anyway, and I'm glad I did, because it brings a nice sweetness to the muffin.
I made these the other day and I thought they were OK. They were missing something and the streusel did not add the extra kick I thought it would. I did substitute dried blueberries so I am not sure if that affected the outcome.
Fantastic! These are really great muffins. I did make a little change. I added 1 cup sugar to the muffin mix and 1 tablespoon of white sugar to the struesle mix. I also used frozen blueberries and they worked great. They came out so moist and really tasty. Thanks so much.
these worked in a pinch instead of the to die for muffins which are the best. i add 1/2 tsp cinnamon to batter! this streusell topping is great, very thin and even. enjoy!
I thought these were great!!! I did add some lemon zest and used 1/2 cup of white sugar and 1/4 cup of brown sugar, instead of the whole 3/4 cup of white sugar. yum yum! I will make these again!
I've been looking for a new recipe for blueberry muffins with a struesel topping and thought I would give this one a try. They didn't turn out as good as I was hoping. They aren't bad, just not as sweet and not the kind of topping I was wanting. IF I make these again I will definately make changes. They were worth trying, just not my cup of tea.
The muffin recipe is good, works for high altidude very well. As for the streusel, just keep adding equal amounts of flour and brown sugar until it has the streusel crumb effect. this works just fine
These are great! Didn't have a lemon but used a few drops of lemon extract. They are very moist, best muffins I've made. Thanks!
Delicious! Perfect for Saturday breakfasts. The whole family loved it. Will so make this again! Thanks a ton for sharing!
I just made these muffins using some of the others feedback. My husband and I liked them because they we not so sweet. My kids wanted them sweeter. I put 1/2 sugar to 1/4 brown sugar. Added 2 tablespoons of vannila and skipped the streusel for sprinkled sugar on top. They turned out beautiful. I would make them again, if the kids don't eat them, then that's more for me and my honey!!
Very good muffin recipe. The only change I made was adding some chopped strawberries making them Blueberry/Strawberry muffins. Very Good ! They were done at exactly 25 minutes.
This is a very excellent recipe! I made these and everybody loved them! They're moist and not too sweet. Love em.
I followed the recipe to a T, and they were perfect. The batter was thick, but I resisted the urge to add more milk. These are to die for.
I found this recipe really easy to make. The muffins turned out great, loved the topping on the muffins! I will for sure make these in my house again! What a nice smell to your kitchen after the muffins are baked!
This is a great blueberry muffin. The texture is soft and crumbly. This recipe is easy to tweek according to your preferences without compromising the main portion of the muffin. I've made it once as written and it was great. The next time I made it I substituted half of the sugar called for with splenda, buttermilk in place of the milk, doubled the streusel topping, and baked it in a cast iron skillet to serve as a coffee cake. Beautiful and delicious! Thanks for the recipe!
This recipe is great! I did what some of the reviewers said and used 1 cup of sugar and I didn't even have enough flour, I was a little short but I decided to make them anyway and they turned out great. Instead of doing the streusel on top I just mixed a little brown sugar and a few sprinkles of cinnamon and sprinkled a tiny bit on each unbaked muffin. I love streusel but I was trying to leave off any unnecessary calories. The brown sugar and cinnamon worked out great; the tops have a little extra sweet on them, but not too much. Great recipe. I will for sure make these again.
I made these for a baby shower brunch. They got great reviews. I think I'll make a batch and put them in the freezer for the kids' lunches...they were just delicious! :)
Very tasty - made my 9-mo. pregnant wife happy! I'd add a touch more salt and cinnamon, but those are personal prefs. Frozen wild blueberries worked well in this recipe.
These were very moist and delicious muffins. The only thing I was a bit disappointed with was the topping. I was expecting something a little more distinctive and this sort of blended into the background. It didn't matter because the muffins themselves were excellent.
Very tasty muffins. I added a bit more sugar, about 1/4 C more milk and a T of flax seed. My family loved them!
So light and fluffy! Not too sweet and the perfect amount of blueberries! My dad couldn't get enough of these!
These were fabulous muffins. Moist, flavorful, and quick to prepare! I added a tad bit more sugar to the recipe and baked them at 350 for 35 minutes, rather than the recommended 375. In the past, I've used recipes that were featured in magazines or books and that were written by famous cooking/craft mavens....all were an absolute disappointment. These, however, were the exact opposite! :)
I added zest, finely chopped, from one lemon plus 2 TBS lemon juice. I also used a cup of sugar. For the topping I used brown sugar and added 2 TBS oats for more crunch. Also, toss the blueberris with 1 TBS flour--turns out better.
Delicious - my whole family loved them! I only made one small change, I used 1c whole wheat flour and 1c all purpose flour. We'll have these again! Yum!
I've made these 2 times now with my daughter. She took a batch to preschool for snack time. Her and her classmates loved them! We just made a batch for us here at home, this time with a triple berry mix! We also added chopped up pecans each time. This is our new muffin recipe!
This recipe is scrumdidaliumptous. Nothing needs to be changed. A thumbs up all the way
These muffins weren't sweet enough and the batter was thick and hard to spoon into the papers in the pan. The strusel ratio of butter to dry ingrediants was off and I had to add more flour to make it work. They turned out ok, but I was dissapointed. I wish I had read more reviews and added more sugar and milk. I definitely wouldn't make them again as written.
I used half whole wheat flour and it was still good! I did use 1 cup of sugar and I also doubled the vanilla extract.
Made these today with an additional ingredient - chocolate chips! They are so good!
This recipe worked well with a 50/50 white/whole wheat flour mix. I just added a bit more milk (2/3 cup total) so that they wouldn't be dry due to the addition of whole wheat flour. Also added some nutmeg to the streusel topping. Loved them!
The first time I made these, they were so delicious. However, the second time I made them they were super hard. I don't know what happened. I don't eat eggs so I replaced the eggs with a banana.
We liked these. I feel like they need a little something more in the mix - maybe some cardamom or cinnamon. The crumb is beautiful, and the muffins look stunning. They just didn't taste as great as I wanted them to. I might add fewer blueberries because they were very "wet" in the center for my tastes.
Pretty good. Not quite Otis Spunkmeyer but good for being from my oven. Loaded with blueberries. I used a can of OregoN blueberries, drained and rinsed. I didn't use streusel topping, I made these for my husband and son to have for breakfast this week and they don't want anything fancy, so I just sprinkled some decorative white sugar on top before baking. I'll use this recipe again as these turned out great. Thank you for sharing this!
These muffins should be promptly refridgerated after cooling, otherwise the topping causes them to go moldy in just a few days.
Very delicious muffins! Very moist, not crumbly or dry. And it was just sweet enough, but not too sweet. I would definitely make these again.
I made these for a club meeting during the inauguration and they were a hit with students and staff alike. I also took art of the batter and baked it in a cake pan making it as a coffee cake. My boos declared it "the coffee cake of change". They are perfect for someone with a sweet tooth, which I have but they're still very breakfast-like.
This recipe is excellent! the topping was rather crumbly, but it was tasty nonetheless. This definitely replaces my family's traditional favorite muffin recipe!
The whole family loved them! These would be perfect to add to any brunch. Thanks for a great recipe!
Very happy with the outcome. The streusel part, i made into a paste by mistake so dont stir it to much. but It still came out good!!
These were super yummy! I used frozen blueberries and 1/2c. of whole wheat flour and they turned out very well! I will definately be making these again!
Amazing! I absolutely love these muffins! I made the recipe exactly, and the muffins turned out light and fluffy, not too sweet. I also made a variation and made mini-muffins baked for 10 minutes- big hit for the little ones in the family!
Wonderful. These were just what I went searching for. I added a little fresh lemon juice per my own preference and used sticks of margarine as that was all I had on hand. I doubled the recipe but did not double the streusel. I just put a few sprinkles of streusel on each muffin. You could skip the streusel all together if you prefer. Base the amt. of sugar you use on the sweetness of your blueberries and you'll be good to go.
I made this as written, except I forgot the cinnamon in the topping, but they were really good. I only put the topping on half of the muffins and my family loved them!
Delicious! I made this using half blueberries and half rhubarb and 1 cup of sugar instead of 3/4. These muffins are very much like coffee cake and would also be good made with apple pieces (yum!) or black cherries.
