Streusel Topped Blueberry Muffins

USAFireAndRescue's picture

Feb. 10, 2012

Delicious streusel topped blueberry muffins that are easy to throw together!


For the streusel topping:
All purpose flour 1/2 Cup (8 tbs)
Ground cinnamon 1 Teaspoon
Light brown sugar 1/2 Cup (8 tbs) , firmly packed
Unsalted butter 4 Tablespoon (At room temperature)
For the muffins:
Butter 1/2 Cup (8 tbs)
Sugar 1 Cup (16 tbs)
Eggs 2
Vanilla 1 Teaspoon
Baking powder 2 Teaspoon
Salt 1/4 Teaspoon
Milk 1/2 Cup (8 tbs)
Blueberries/Frozen blueberries 2 1/2 Cup (40 tbs)



1)Preheat oven to 375 degrees. Spray a muffin pan with non-stick cooking spray or line it with baking cups.


Streusel Topping:

2)In a bowl, mix together flour, cinnamon, light brown sugar and unsalted butter. Set aside.

The Muffins:

3)In a mixing bowl, mix butter until creamy.

4)Then add sugar and beat until mixture is light and fluffy. Add eggs and beat mixture.

5)Next, add vanilla, baking powder and salt and beat until well combined.

6)Using a spoon, fold in half of the flour. Then fold in half of the milk.

7)Repeat, folding in remaining flour and then remaining milk. Gently fold in blueberries.

8)Place mixture into muffin cups. Mixture will be very thick.

9)Sprinkle on steusel topping.

10)Bake in oven for 15 - 20 minutes, or until golden brown.


11)Serve after they are cool and enjoy!


If you are using chilled blueberries do not forget to thaw before use.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3067Calories from Fat 1368

 % Daily Value*

Total Fat 155 g238.5%

Saturated Fat 94 g470%

Trans Fat 0 g


Sodium 1483 mg61.79%

Total Carbohydrates 415 g138.3%

Dietary Fiber 13 g52%

Sugars 344 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet