Recipe by Heather Walker
"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."
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 tablespoons
1 1/2 cups
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!
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.
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!
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!
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!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Streusel Topped Blueberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 98
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
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!