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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
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.
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.
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.
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.
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!
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.
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!
I noticed right away that this uses the cake method of mixing. Makes it richer. My 6-yr-old and I decided to mix the berries with the dry ing, so that the batter would turn purple! Didn't try the topping; too many mixed reviews -- just sprinkled brown sugar an top. Used the lower temp suggestion. Very filling, we found. Nice muffin.
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Streusel Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 98
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!
These muffins are so moist and flavorful, you won't believe they're healthy, too!