Reviewed: Jan. 29, 2009

I made these for a club meeting during the inauguration and they were a hit with students and staff alike. I also took art of the batter and baked it in a cake pan making it as a coffee cake. My boos declared it "the coffee cake of change". They are perfect for someone with a sweet tooth, which I have but they're still very breakfast-like.

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Chereda Shaw

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jan. 25, 2009

Pretty good. Not quite Otis Spunkmeyer but good for being from my oven. Loaded with blueberries. I used a can of OregoN blueberries, drained and rinsed. I didn't use streusel topping, I made these for my husband and son to have for breakfast this week and they don't want anything fancy, so I just sprinkled some decorative white sugar on top before baking. I'll use this recipe again as these turned out great. Thank you for sharing this!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 24, 2009

These are great! Didn't have a lemon but used a few drops of lemon extract. They are very moist, best muffins I've made. Thanks!

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AliciaVR6

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Reviewed: Jan. 14, 2009

These muffins are perfect and cakey with just the right amount of sweetness! I used frozen (unthawed) blueberries and didn't add the topping.

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LKL

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Reviewed: Dec. 25, 2008

They didn't rise, they didn't get cooked in the time perscribed, and the streusel sank. Other than that! They tasted good, but I can't use them as gifts. I don't know what happened, but these were not satisfactory. I bake a lot and usually have no problem with recipes and I'm the odd woman out for a poor report of these.

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Lorita Ott

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Reviewed: Oct. 18, 2008

I've made this recipe a couple of times and it's wonderful. The batter is rich and creamy and the muffins turn out perfectly round and beautiful. The streusel is really unnecessary but if you use it I think you should add oatmeal or something to make it more substantial. I also tried a 50/50 mix of whole wheat and white flour and they definitely didn't have the same loft as before. They still tasted very good but they were pretty flat.

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buttongirl

Cooking Level: Intermediate

Home Town: Lakeland, Florida, USA

Living In: Franklin, Tennessee, USA

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Reviewed: Sep. 24, 2008

When I was making the muffin mix, it turned out more like cookie dough than batter. It was a thick ball, and I had to add a lot of milk to get it into each muffin tin. The muffins were edible, yes, but they were heavy and thick like cookies with blueberries in them. They were definitely not very sweet either. The recipe seemed much more like a cookie dough recipe I've used off the back of a chocolate chip bag than any muffin recipe I've made. Will not be making again.

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agoodse

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Reviewed: Aug. 10, 2008

i cut the recipe in half and add a oatmeal brown sugar topping and that came out real good all in all this is a really good recipe. thanks

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marya

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Reviewed: Aug. 1, 2008

We loved them...very tasty and moist! I too increased the vanilla to a tbl. and the milk to scant 2/3 a cup and did half white sugar and half brown sugar. I doubled the struesel topping as well.

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Tooly

Cooking Level: Intermediate

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Jul. 27, 2008

I used whole wheat flour, and EggBeaters and these muffins were fantastic. My whole family enjoyed them. The streusel topping is my favorite part...use a pastery blender to "cut in", it works perfectly. The blueberries offer just enough sweetness to make you feel like you indulging without really indulging.

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Angel

Cooking Level: Intermediate

Living In: Fairfield, Connecticut, USA

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Reviewed: Jul. 20, 2008

Wonderful recipe. My husband loves these muffins. I used white sugar for the streusel instead of brown and doubled the amount of white sugar for a more crumbly mixture. Also added 1/4 cup more blueberries. This made 9 muffins for me. I filled each cup.

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R. Ballard

Cooking Level: Intermediate

Home Town: Newfields, New Hampshire, USA

Living In: Clearwater, Florida, USA

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Reviewed: Jul. 19, 2008

made this without the topping and it was perfect. perfect.

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CADON23

Cooking Level: Intermediate

Home Town: Fall River, Massachusetts, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Jun. 18, 2008

There are fantastic bar none!. Batter was very thick. Muffin is not overly sweet. Ecellent!

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sixsq.miles

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Reviewed: Jun. 10, 2008

I loved them! And I didn't even bother with the streusel topping. I used 1 cup of sugar as suggested by another reviewer, and they were delicious!

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martyp

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Reviewed: Feb. 2, 2008

I used 1 tbsp of baking powder to guarentee they wont be too dense. I added 1 tsp of cinnamon, used 1/2 cup sugar, and the listed amount of butter. The spice really helped boost the flavor. I didn't make the streusel topping though. I think I'd prefer mixing the milk with the rest of the wet ingredients next time. That way, less stirring is required, and muffins would be more tender. Tried with blackberries too!

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mayura

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

Followed recipe, then added some cinnamon and a bit of nutmeg. Didn't have any blueberries, but used 2 bananas and a cup of blackberries. Excellent! These had great flavor! I was so proud of them; it's a dirty rotten shame I didn't have any company to show them off to! (But it's too late now... they're all gone.)

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Jan. 30, 2008

Gorgeous recipe! My husband calls them "happy cakes" and asks for them all the time. I add a little lemon zest in with the vanilla and they're perfect.

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Steph

Cooking Level: Expert

Home Town: The Woodlands, Texas, USA

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Reviewed: Jan. 24, 2008

Very tastey! I left out the topping, great and yummy recipe over all.

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SoriBaby

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 5, 2008

These were absolutely delicious!! Easy to make, too. My girls loved them!

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Allyssa

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Reviewed: Nov. 21, 2007

This recipe is great! I did what some of the reviewers said and used 1 cup of sugar and I didn't even have enough flour, I was a little short but I decided to make them anyway and they turned out great. Instead of doing the streusel on top I just mixed a little brown sugar and a few sprinkles of cinnamon and sprinkled a tiny bit on each unbaked muffin. I love streusel but I was trying to leave off any unnecessary calories. The brown sugar and cinnamon worked out great; the tops have a little extra sweet on them, but not too much. Great recipe. I will for sure make these again.

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newlywedbaker

Cooking Level: Intermediate

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Blueberry Streusel Muffins

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