Blueberry Streusel Muffins III

What a joy to set out a basket of these moist blueberry muffins topped with a super streusel on the brunch buffet. People rave when they taste them for the first time.


12 servings

Muffin Ingredients

1/4 cup butter, softened
1/3 cup granulated (white) sugar
1 egg
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 1/2 cups fresh or frozen blueberries

Streusel Ingredients

1/2 cup granulated (white) sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter


Preheat oven to 375°F (191°C). Prepare a muffin pan by placing 12 baking cups in the cavities.

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Fill prepared muffin cups two-thirds full.

In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins.

Bake for 25 to 30 minutes or until browned. Cool for 5 minutes before removing to a wire cooling rack. Serve warm.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 30 minutes

Additional Information

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Information

Amount per serving: Calories 252, Fat 9 g (Saturated Fat 5 g), Cholesterol 41 mg, Sodium 325 mg, Carbohydrate 39 g, Fiber 1 g, Protein 4 g.

Recipe Courtesy Of

Mary Anne McWhirter, Pearland, Texas

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