Blueberry Streusel Muffins

Blueberry Streusel Muffins

154 Reviews 18 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Carol Semenuk
Recipe by  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

Adjust Servings

Original recipe yields 1 dozen

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.

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Reviews (154)

Rate This Recipe
naples34102
41

naples34102

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.

TIFFANY REED
40

TIFFANY REED

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.

1SDELDER
37

1SDELDER

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.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 251 cal
  • 13%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 35 g
  • 11%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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