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    You are in: Home / Recipes / Blueberry Streusel Muffins Recipe
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    Blueberry Streusel Muffins

    Blueberry Streusel Muffins. Photo by Loves2Teach

    1/5 Photos of Blueberry Streusel Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Ocean~Ivy's Note:

    This recipe is Diner style. A real yummy fresh tasty muffin! 8)

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    STREUSEL TOPPING

    Directions:

    1. 1
      Heat oven to 400 degrees.
    2. 2
      Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or paper lined cups.
    3. 3
      Beat the milk, oil, vanilla extract and egg.
    4. 4
      Stir in the flour, sugar, baking powder & salt all at once until flour is moist (should be lumpy). Add the blueberries, combine and divide batter evenly among muffin cups.
    5. 5
      Sprinkle each using about 2 tsp of the prepared topping.
    6. 6
      Bake 20-25 minutes or until golden brown.
    7. 7
      Remove from pan right away.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on March 24, 2003

      55

      I love these muffins. I made a batch Sunday morning and have frozen the rest. I reheated one this morning and they tasted just like they were fresh out of the oven. I agree with dahlia in filling the muffin cups quite full. My muffins came out very big and "bakery" style. I am going to throw out my other blueberry muffin recipe because I like this one a lot better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 23, 2002

      55

      We loved these muffins! I used the white flour, and they were very light and tender. The relatively low amount of sugar was just right for us with the streusel on top. The blueberries I used were big and tasted very tart - YUM. Some might prefer to add a little more sugar in the batter if a sweeter muffin is desired.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2002

      55

      I just took a batch of these out of the oven and they are fabulous! I used soy milk and frozen blueberries because I was out of cow's milk & didn't have any fresh berries on hand. I would recommend filling the muffin cups quite full (even if you only get 9-10 muffins out of the batter) because they look nice, big and puffy with the streusel topping (like bakery muffins). Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (36)

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    Nutritional Facts for Blueberry Streusel Muffins

    Serving Size: 1 (919 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 199.7
     
    Calories from Fat 70
    35%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.4 g
    12%
    Cholesterol 23.4 mg
    7%
    Sodium 221.7 mg
    9%
    Total Carbohydrate 28.7 g
    9%
    Dietary Fiber 0.9 g
    3%
    Sugars 9.1 g
    36%
    Protein 3.7 g
    7%

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