Blueberry Streusel Muffins Recipe - Allrecipes.com
Blueberry Streusel Muffins Recipe
  • READY IN 50 mins

Blueberry Streusel Muffins

Recipe by  

"This is one of the best muffins. They melt in your mouth and my son just loves them."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings

Directions

  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, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
  3. Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
  4. Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 50 mins

Footnotes

  • Cook's Notes:
  • This recipe can be easily doubled. You can also substitute 2 cups all-purpose flour with 1 cup all-purpose flour and 1 cup whole wheat flour.
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Reviews More Reviews

Jul 15, 2012

I tried this one because there were not any reviews on it yet, plus the ingredients sounded so good. I followed everything as stated except I used low fat vanilla yogurt because it was all I had, and I added extra blueberries. I made them for my husband this morning and sent some with him to his buddy's house. He told me that one said, "What in the world did she put in these? Because I think she added some heaven". And I gave some to my brother & sister-in-law, and they said that they were the best blueberry muffins they had ever had too. So, I would say that this is a keeper :) Thank you!

 
Dec 09, 2012

I made these this morning because I had some peach yogurt to use up. They turned out great! I used all brown sugar in mine.

 

7 Ratings

Mar 23, 2013

I took the advice of using only brown sugar. I also used strawberry light-and-fit yogurt and substituted vanilla for the almond extract. The muffins were moist and delicious. Everyone enjoyed the muffins.

 
Mar 13, 2013

Made a first batch this morning. I used all brown sugar per one review. They are great! Gave away the first batch and made another double batch this afternoon. I used crushed walnuts in one batch, and added 2tbsp raspberry jam to another batch. All great! Moist and just sweet enough. Love the small amt of sugar. Keep for sure.

 
Feb 02, 2013

I truly hate to rate these so low & I've gone over the recipe many times to see if I did something wrong. I followed this word for word, other van using low fat vanilla yogurt in place of plain. The topping is delicious, the muffins baked up beautifully(really, the prettiest muffins I've ever made) & I LOVE the fact that they don't use lemon. That being said, they did not come out very moist, the batter was sooooo dry I had trouble incorporating the blueberries without smashing them & the muffins are tasteless. Another submitter used brown sugar in place of white....maybe that's the key. I'm sorry :(

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 243 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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