Streusel Topped Blueberry Muffins

Streusel Topped Blueberry Muffins

528
Heather Walker 0

"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."

Ingredients 45 m {{adjustedServings}} servings 266 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 266 kcal
  • 13%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 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)
  3. 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.
  4. 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.
  5. 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 528

  1. 656 Ratings

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Mrs. Houston
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!

SUNNYDAC
3/28/2003

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!

naples34102
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 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!