Streusel-Topped Blueberry Muffins

By Addie

These streusel-topped muffins studded with delicious blueberries are made easily in less than an hour! (BETTY CROCKER)

Ingredients

• Streusel Topping:
• 1/4 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold butter or margarine
• Muffins:
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh, canned (drained) or frozen blueberries

Preparation

Step 1

1. Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or spray bottoms only of cups with cooking spray.

2. In medium bowl, stir 1/4 cup flour, the brown sugar and cinnamon until mixed. Cut in butter, using pastry blender or fork, until mixture is crumbly; set aside.

3. In large bowl, beat milk, oil and egg with fork or wire whisk until blended. Add 2 cups flour, the granulated sugar, baking powder and salt all at once; stir just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 1 tablespoon streusel.

4. Bake 20 to 25 minutes or until golden brown. If muffins were baked in paper baking cups, immediately remove from pan to cooling rack. If muffins were baked in sprayed pan, leave in pan about 5 minutes, then remove from pan to cooling rack. Serve warm or cooled.
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REVIEWS:

This was a little more dense a muffin then I like, for my blueberry muffins, but I loved the streusel topping. I'll use my old sweet muffin recipe the next time, and see how that turns out using the streusel topping. It's just a small difference, but a big one to me, it uses 1/2 cup less of flour and 1/4 cup less of milk than this recipe calls for. All other ingredients stay the same. For those that are looking for a touch more flavor in this muffin batter, try adding 1/2 tsp of vanilla to give a little flavor - I found it balances the flavor of this heavy batter with the sweetness of the blueberries in this recipe. For those that want to try the topping, but don't like cinnamon, or can't eat it, just leave it out. If you want a little spice in you topping and like nutmeg, try adding 1/4 tsp. of nutmeg in place of the cinnamon. I'm always looking for a different recipe for my blueberries, and Betty is always trying to help me make it better..that's a good thing!

These muffins are so good and easy. No mixer needed, just fold together with a spatula. They are not very sweet but my husband and I loved them! The streusel is very good on top.

Absolutely great!! I did not use the streusel topping because a relative visiting can not have cinnamon. Still great! I also got one of the picky eating cousins to eat them! One of the only fruits they will eat is pomegranate, so I made a second batch of pomegranate muffins and they were amazing also! This is a keeper!!

Love these! So much better than any mix. Very easy and I always get a lot of compliments when I bake them.

I love that these muffins aren't overly sweet like the ones you get from Dunkin Donuts or the local bakery. The struesel topping and blueberries give it the perfect amount of sweetness. I always make a double batch and freeze half.

Enjoyed this recipe. First time I had tried to make muffins from scratch. Agree that they need a just a little more sweetness. Next time I think I will make 1 1/2 or double the struesel. I may even add a few chopped pecans to the struesel.