Blueberry Streusel Muffins

Today’s post is full of breakfasty happiness.  I shared this post with my friend Carrie from Frugal Foodie Mama for the Old Fashioned Recipe Swap we co-hosted.  I had a great time and the Crock Pot Sweet and Sour Pork Chops Carrie shared here look pretty darn tasty.

But these muffins are wonderful, and the perfect way to say good morning to your favorite person.  And this picture always makes me smile.  It just kind of does.


Blueberry Streusel Muffins

Blueberry Streusel Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 1 2/ cup frozen blueberries, divided {fresh blueberries work too}
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cut into 8 pieces
  1. Preheat oven to 375 degrees F. Line a muffin tin with paper liners; set aside.
  2. In a medium bowl, combine flour, baking powder, and salt; set aside.
  3. In a large bowl, beat butter and sugar together until pale a fluffy, about 2 minutes. Add egg and vanilla; mix to combine. Alternate adding flour and milk to butter mixture, starting and ending with flour mixture. Gently stir in 1 1/4 cups blueberries.
  4. Portion batter into 12 muffin tin cups, each cup should be about 2/3 full. Put a few blueberries on top of batter in each cup until remaining blueberries are gone.
  5. In a medium bowl, combine all streusel ingredients with a fork. You want to work quickly so the butter doesn't melt; the streusel should have a large crumb consistency. Sprinkle streusel over all the muffins until gone.
  6. Bake muffins for 25 to 30 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan, then remove muffins to a wire rack to cool for 10 minutes. Serve warm or at room temperature.




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