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My review
Blueberry Streusel Muffins
Carol Semenuk
"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."
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Ingredients
50 m servings 251 calsOriginal recipe yields 12 servings (1 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
- 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.
- 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.
- 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; 10.9 g fat; 35 g carbohydrates; 3.9 g protein; 57 mg cholesterol; 242 mg sodium. Full nutrition
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Reviews
Read all reviews 187220 Ratings
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Most helpful positive review
8/31/2009
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...
Most helpful critical review
12/26/2002
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.
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Newest
8/31/2009
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...
11/8/2001
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...
9/17/2005
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 ...
8/1/2004
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 ...
8/22/2001
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 t...
5/4/2007
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!
9/2/2003
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 ...
2/10/2007
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 th...
7/22/2007
Great muffins, I added a little extra milk and only used cinnamon and sugar on top and they were wonderful!