Blueberry Streusel Muffins

Laura Daszynicz


I found this recipe in my Taste of Home Cupcakes and Muffin Magazine. These are very good warm or cold. I made these for a Dr Friend of mine who has been there for me when I needed her.


★★★★★ 1 vote



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  • 1/4 c
    softened butter or maragrine
  • 1/3 c
  • 1
  • 1 tsp
  • 21/3 c
    all-purpose flour
  • 4 tsp
    baking powder
  • 1/2 tsp
  • 1 c
  • 1 1/2 c
    fresh or frozen blueberries, (if using frozen do not thaw before adding to batter)

  • 1/2 c
  • 1/3 c
    all-purpose flour
  • 1/2 tsp
    ground cinnamon
  • 1/4 c
    cold butter or maragrine

How to Make Blueberry Streusel Muffins


  1. In a large mixing bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine flour, baking powder, and salt and add to creamed mixture alternately with milk. Fold in blueberries. Fill 12 greased muffin cups two-thirds full. In a small bowl combine the sugar, flour, butter and cinnamon until crumbly. Sprinkle over top of muffins and bake in a 375 degree oven for 25-30 minutes or until browned. Cool 5 minutes before moving to a wire rack.
  2. A little note: I don not use paper liners. I grease muffin tins on the bottoms and only half way up the sides. The ungreased portion will allow the batter to climb up the sides for a higher muffin. (this hint came from Taste of Home).

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About Blueberry Streusel Muffins

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