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

Blueberry Streusel Muffins

Recipe by  

"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 Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Sep 03, 2009

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.

 
Most Helpful Critical Review
Dec 30, 2002

These weren't very sweet and the streusel topping didn't work so hot either. They were edible, but I'll not be using this recipe again.

 
Sep 02, 2003

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.

 
Sep 17, 2005

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.

 
Aug 01, 2004

I made these for brunch today and they were just perfect! It was the first time I'd ever made blueberry muffins from scratch rather than out of a box and the results were phenomenal. I had to add about an extra 1/4 cup of milk to make the batter a little thinner, but it wasn't a problem and they cooked up beautifully - I love the streusel as well. I'll be making these again without a doubt!

 
Aug 29, 2002

The muffins are very tasty. I used half blueberry's and half strawberries. I also replaced about 1/4 cup of white sugar with brown sugar. I believe the richness of the brown sugar enhances the taste of the berries.

 
May 04, 2007

I made these muffins for the first time and they were awesome! I added a little extra milk, vanilla, and a little brown sugar as well. MMMM!

 
Feb 10, 2007

Delightful! Other users have said they used more sugar - I don't think these muffins needed it. If there are enough blueberries, these should impart a natural sweetness. I found it to be just the right level. Delicious warm with a cup of tea, and I'm sure they'll be tasty later as well. Gorgeous!!

 

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Nutrition

  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 35 g
  • 11%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 242 mg
  • 10%

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

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