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My review
Streusel Topped Blueberry Muffins
Heather Walker
"This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again."
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Ingredients
45 m servings 266Original recipe yields 12 servings (1 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
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Reviews
Read all reviews 598747 Ratings
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Most helpful positive review
7/25/2008
Look no further-if I could give this a 10, I would! But please do this: double the lemon zest and add 1/4 c. brown sugar. I bake these for a local farm and art market, they go fast! Yum!
Most helpful critical review
7/18/2007
Eh. Lots of extra work for average muffins, in my opinion. I think the muffins would come out nicer if you just add the milk to the butter mixture and then add the flour mixture all at once; the...
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7/25/2008
Look no further-if I could give this a 10, I would! But please do this: double the lemon zest and add 1/4 c. brown sugar. I bake these for a local farm and art market, they go fast! Yum!
2/25/2002
We loved this muffin recipe! They didn't last long! I used frozen blueberries and they came out really nicely. Will definitely make these again! Thank you!
6/28/2008
Quick and simple to mix up, these are beautiful muffins, plump and rounded with a delicate, light golden streusel top. They're moist and delicious with just a hint of fresh lemon that complement...
7/10/2007
These were fabulous--even with my healthier changes! I used whole wheat flour, half splenda and half white sugar, egg substitute, and apple sauce in place of the butter. I added 1/2 cup more b...
5/16/2007
This recipe is great!!! Really tasty. I substituted brown sugar for the white in the streusel topping and added 1/4 tsp vanilla to it too. I also put 2 cups of blueberries into the muffins inste...
7/18/2007
Eh. Lots of extra work for average muffins, in my opinion. I think the muffins would come out nicer if you just add the milk to the butter mixture and then add the flour mixture all at once; the...
11/4/2001
This is a really great muffin. People love the topping which makes it sweet enough. I think it needs more lemon zest or lemon juice. Orange extract also gives it good additional flavor. To make...
8/25/2008
Great blueberry muffins, even though I left out the lemon zest. The topping was wonderful, next time I'll use brown sugar instead of white as other reviewers have suggested. I made a few witho...
8/18/2001
These were great. I even substituted half of the butter with applesauce, and they still turned out wonderful!