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Saturday, June 26, 2010

Blueberry Streusel Muffins

Blueberry Streusel Muffins

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
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

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

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 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a
wire rack. Serve warm.
Yield: 1 dozen.

© Taste of Home 2009
Recipe source:


  1. Sounds delicious! I just make a blueberry coffee cake and this sounds very similar. I was thinking that next time I'd make the cake into muffins, instead.

  2. Yum, I think I'll have to try these :)


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