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.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
12
Yield:
1 dozen
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Ingredients

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

Directions

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

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  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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
(66)

Most helpful critical review

Rating: 2 stars
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
(8)
231 Ratings
  • 5 star values: 151
  • 4 star values: 60
  • 3 star values: 11
  • 2 star values: 5
  • 1 star values: 4
Rating: 4 stars
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
(66)
Rating: 4 stars
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
(45)
Rating: 5 stars
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
(39)
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Rating: 5 stars
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
(30)
Rating: 4 stars
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
(20)
Rating: 5 stars
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
(16)
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Rating: 4 stars
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
(14)
Rating: 5 stars
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
(12)
Rating: 2 stars
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
(8)