Blueberry Streusel Muffins

READY IN: 45mins
Recipe by breezermom

I found several blueberry streusel muffins here, but none like this one....most had lemon zest in them, and I am just not a fan of lemon zest in my blueberry muffins. So, I decided to post mine as well. Sometimes I add a few sliver almonds to the streusel topping, but I really prefer it as posted.

Top Review by HokiesMom

I about fainted after trying one of these gems last night. They are so moist, they are bursting with blueberries and have a light texture in the muffin itself. I absolutely love the topping mixture and how that gives a bit of zing with the cinnamon but not a lot of sweet which is perfect. I followed the recipe exactly (even with whole wheat flour) and received 12 full sized muffins and 8 mini muffins. One thing I learned is to make sure you don't overfill the cups or make sure you spray the muffin tin top with non-stick spray as when it overflows for that nice cap on the muffin it sticks to the pan. I'll definitely be making these again as blueberries come into season this spring. Made for Photo Tag.

Ingredients Nutrition


  1. Combine 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/4 tsp salt, and 3/4 cups sugar in a large bowl; stir well. Make a well in the center of the flour mixture.
  2. Combine the buttermilk, 1/2 cup melted butter, eggs, and vanilla, beating well with a wire whisk. Add to the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
  3. Combine 1/4 cup sugar, 3 tbsp flour, cinnamon, and 1/4 tsp salt. Cut in 1 tbsp butter with a pastry blender until the mixture resembles coarse meal. Sprinkle mixture evenly over the batter.
  4. Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack.

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