Streusel Topped Blueberry Muffins Recipe - Allrecipes.com
Streusel Topped Blueberry Muffins Recipe
  • READY IN 45 mins

Streusel Topped Blueberry Muffins

Recipe by  

"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."

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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, 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!!
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!

 
Most Helpful Critical Review
Jul 30, 2007

Eh. Lots of extra work for average muffins, in my opinion. I think the muffins would come out nicer if you just add the milk to the butter mixture and then add the flour mixture all at once; the way the recipe is written, it's difficult to NOT overwork the batter. I probably won't try it again, though; it just wasn't anything exciting. Nice, predictable, okay muffins. Frankly, I liked the batter more than the muffins. And just in case you're considering it: These do NOT ship well. I baked them, let them cool, and shipped them two-day express all in the same day, and they were rancid when they arrived.

 
Mar 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!

 
Jun 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!

 
Jul 10, 2007

These were fabulous--even with my healthier changes! I used whole wheat flour, half splenda and half white sugar, egg substitute, and apple sauce in place of the butter. I added 1/2 cup more blueberries and used half brown and half white sugars in the crumble on top. These are amazing--we can't keep ourselves away!! Thanks for the great recipe!!

 
May 16, 2007

This recipe is great!!! Really tasty. I substituted brown sugar for the white in the streusel topping and added 1/4 tsp vanilla to it too. I also put 2 cups of blueberries into the muffins instead of 1 1/2. The muffins turned out wonderful, really moist and delicious.

 
Mar 28, 2003

This is a really great muffin. People love the topping which makes it sweet enough. I think it needs more lemon zest or lemon juice. Orange extract also gives it good additional flavor. To make large muffins increase bake time to 40-45min.

 
Aug 25, 2008

Great blueberry muffins, even though I left out the lemon zest. The topping was wonderful, next time I'll use brown sugar instead of white as other reviewers have suggested. I made a few without the topping and they turned out great as well. These muffins are filled with blueberries and have a nice consistency.

 

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Nutrition

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

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

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