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

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

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

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  • 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!!

Nutrition Facts

266.5 calories; protein 4g 8% DV; carbohydrates 38.9g 13% DV; fat 10.9g 17% DV; cholesterol 57.2mg 19% DV; sodium 262.8mg 11% DV. Full Nutrition

Reviews (637)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/26/2008
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! Read More
(300)

Most helpful critical review

Rating: 3 stars
07/31/2007
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 way the recipe is written it's difficult to NOT overwork the batter. I probably won't try it again though; it just wasn't anything exciting. Nice predictable okay muffins. Frankly I liked the batter more than the muffins. And just in case you're considering it: These do NOT ship well. I baked them let them cool and shipped them two-day express all in the same day and they were rancid when they arrived. Read More
(57)
796 Ratings
  • 5 star values: 570
  • 4 star values: 156
  • 3 star values: 49
  • 2 star values: 11
  • 1 star values: 10
Rating: 5 stars
07/25/2008
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! Read More
(300)
Rating: 5 stars
03/28/2003
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! Read More
(152)
Rating: 5 stars
06/28/2008
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 complements the blueberries well. For those who believe these to be bland or tasteless, muffins are by their nature not as rich or sweet as cakes, or muffins described as muffins but really ARE cakes. This is a perfect blueberry MUFFIN recipe! Read More
(137)
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Rating: 5 stars
07/10/2007
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 blueberries and used half brown and half white sugars in the crumble on top. These are amazing--we can't keep ourselves away!! Thanks for the great recipe!! Read More
(96)
Rating: 5 stars
05/16/2007
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 instead of 1 1/2. The muffins turned out wonderful, really moist and delicious. Read More
(72)
Rating: 3 stars
07/30/2007
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 way the recipe is written it's difficult to NOT overwork the batter. I probably won't try it again though; it just wasn't anything exciting. Nice predictable okay muffins. Frankly I liked the batter more than the muffins. And just in case you're considering it: These do NOT ship well. I baked them let them cool and shipped them two-day express all in the same day and they were rancid when they arrived. Read More
(57)
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Rating: 4 stars
03/28/2003
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 large muffins increase bake time to 40-45min. Read More
(28)
Rating: 4 stars
08/25/2008
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 without the topping and they turned out great as well. These muffins are filled with blueberries and have a nice consistency. Read More
(27)
Rating: 5 stars
03/28/2003
These were great. I even substituted half of the butter with applesauce and they still turned out wonderful! Read More
(24)