Blueberry Streusel Muffins

Blueberry Streusel Muffins

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"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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50 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 197 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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...

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...

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 ...

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 ...

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 t...

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 ...

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 th...

Great muffins, I added a little extra milk and only used cinnamon and sugar on top and they were wonderful!

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