Wednesday, February 9, 2011

Blueberry Streusel Muffins

Who doesn't love a good muffin? We were having breakfast for dinner a couple nights ago and I thought we'd shake things up a bit by having muffins instead of toast with dinner. My girls were more than happy about the change of pace and we all enjoyed these.
The recipe is not overly sweet, so if you decide to forgo the streusel topping, I'd increase the amount of sugar in the recipe to 1/2 c. (based on other reviews). I would also add an extra 1/2 c. of blueberries, but that might be because my oldest kept helping herself to the blueberries before we added them to the batter. :)

Blueberry Streusel Muffins
Yields: 12 muffins
  • 1/3 cup sugar
  • 1/4 cup butter or margarine, softened
  • 1 egg, beaten
  • 2 1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 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 butter or margarine
In a mixing bowl, cream sugar and butter. Add egg; mix well. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla. Fold in blueberries. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.

Source: Allrecipes


  1. It's a piece of cake to bake a pretty cake! These muffins were better than a pretty cake any day. You're welcome honey( I know you're singing the song in your head now).