Blueberry Muffins with Streusel Topping

I have been doing a lot of cooking this past week and as a result I have so many new yummy recipes to share with you that I don’t know which one to share first!!

I picked up a half flat of blueberries at the Farmer’s Market on Saturday so I guess we will start with a blueberry recipe.  The majority of the berries went into the freezer for winter time treats but I did use some of them for some of our favorite blueberry muffins.

I have had this recipe for years.  It comes from a little spiral bound cookbook I picked up a long time ago called Company’s Coming Muffins & More.  The muffins are actually a combination of two recipes – the Blueberry Muffin recipe and the streusel topping  from the Apple Streusel Muffins.

Saturday night the girls invited two of our younger neighbors, Brock and Olivia, over for a backyard campout.   They pitched the tent in the backyard.

Backyard Campout

They had to get up early Sunday morning to go to church so I thought I would entice them out of the tent and into the house with some fresh baked blueberry muffins – wouldn’t that get you out of bed?!

Blueberry Muffins (3)

 Well it worked!

Blueberry Muffins (4)

This recipe works well with fresh blueberries or frozen.

Blueberry Muffins (2)

They are good without the streusel topping too but I much prefer them with the topping.  In fact I have been known to pick the topping off and only eat it!

Blueberry Muffins (1)

I thought the muffins looked especially yummy on the new vintage tablecloth I picked up at a little resale shop I found on a trip to Milwaukie, Oregon  last week.  I had some time to waste before an appointment I had and stumbled upon the cute little shop!

Sunday morning, as I was enjoying a  muffin along with the campers I thought that the next time I made them I would try adding a little cinnamon into the streusel topping – yum!  Do you have a favorite muffin recipe?

blueberry muffins - Page 339

Blueberry Muffins with Streusel Topping

Ingredients

  • 1 3/4 C All purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 C butter
  • 1/2 C sugar
  • 1 egg
  • 3/4 C Milk
  • 1 tsp vanilla
  • 1 cup blueberries, fresh or frozen
  • 1 Tbsp all purpose flour
  • Streusel Topping:
  • 1/2 C packed brown sugar
  • 1/4 C all purpose flour
  • 1/4 C butter

Instructions

  • In a large bowl put flour, baking powder and salt
  • Stir together thoroughly
  • Make a well in center
  • In another bowl cream butter and sugar
  • Beat in egg until quite smooth
  • Mix in milk and vanilla Pour into well
  • Stir just to moisten
  • Batter will be lumpy
  • Stir blueberries with flour lightly
  • Fold into batter
  • Fill greased muffin cups 3/4 full
  • Add streusel topping (see below) if desired.
  • Bake in 400 degreen oven for 20-25 minutes until nicely browned. Makes 16 muffins (mine only made 12)
  • After you remove them from the oven losen around the edges.
  • The streusel topping hardens as it cools and it can make it difficult to remove from the pan.
  • I just run a toothpick around the edge, pushing the streusel topping off of the pan and onto the muffin
  • Streusel Topping:
  • In small bowl rub sugar, flour and butter until crumbly
  • Sprinkle muffin with topping prior to baking
.

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. says

    These look delicious Leigh Anne! I love muffins, they are one of my very favorite things to have for breakfast. I try to always keep some in the freezer so I can pop a couple in the microwave for a quick breakfast.

  2. Tamara says

    Yum! Yum! I just got off from 45 minutes on the treadmill and would devour some of these right now. Definitely going in the “to try” file. THANKS!

  3. says

    I have come to your site via Karen at My Red Farmhouse, and I love it. I will be using quite a few of your cupcake recipes for my “Great American Bake Sale” this Oct. My theme is Cupcakes and Cookies. I will let you know how it goes and I look forward to many more great recipes.

  4. says

    I had family come visit from Oregon and bring me a huge bag of fresh blueberries (I have never tasted blueberries like that before…Heaven!) I will definitely try your blueberry muffin recipe, but tell me, what other “treats” do you use these little blue gems for?

  5. says

    Britanie,

    Oregon blueberries are the best!! We love them in pancakes and waffles. They make great pies too! I freeze them whole and then eat them like candy. I also like to throw a handful of the frozen ones on my yogurt and granola in the morning! Yum!! Have fun with your blueberries

  6. says

    Ooooh these look awesome! Blueberries have been reasonably priced lately here, and we’ve just been eating them raw. Time to do a little baking!

    P.S. – I nominated you for an award on my blog – go take a look!

  7. Marti says

    Leigh Anne, the muffins look wonderful and I loved your vintage tablecloth find!

    Britanie, I make smoothies almost every morning with orange juice, yogurt and frozen fruit. I use bananas, strawberries and other fruits when I can get them in season and on sale. When I find blueberries I wash them and freeze them. They are high in antioxidents. The point of freezing them is they stay at the peak of freshness and make my smoothies really cold and slushy.

  8. says

    These look divine!! I just wish I had read this before my weekly grocery trip…we have company coming at the end of August & these will definitely be on the menu! That’s a good idea about keeping the berries frozen for a snack, too.

  9. says

    I just made them, they are awesome. I have 4 missionaries here writing letters on their preparation day, they love them too. I will take some over to Tamara. I made 12, they are a great size. I like this: Brown Sugar Muffins
    1/2 cup butter
    1 cup brown sugar
    1 egg
    1 cup milk
    1/4 cup nuts
    1 tsp. vanilla
    2 cups flour
    1/4 tsp. salt
    1 tsp soda
    Combine flour, soda, and salt in a bowl; set aside. In another bowl, cream butter and sugar, then add the egg, milk, and vanilla. Stir in the flour mixture and last of all nuts. Place in greased muffin tins. Bake at 350 degrees for 15 minutes. Yield: 12 muggins
    I posted it on “My Girls Kitchen.blogspot.com

  10. Rebecca O says

    Inspired by some of your recent posts, a lot of my co-workers and I have decided to get together and have a cupcake party. I just discovered what recipe I am going to make, I love blueberries.

  11. Belinda Farmer says

    These look wonderful and delicious. I was wondering if there is a secret to keeping the blueberries from sinking to the bottom of the muffins. Everytime I make either blueberry muffins or blueberry poundcake the blueberries end up at the bottom. My recipies call to dredge them in flour, which I do and I also made it once without dredging them and it did the same thing. I will be trying this recipie soon. It will be the 3rd recipie of yours that I have made. Love following your blog.

  12. says

    Just made these this morning – delish! Made a mess of the muffin pan – I must have put too much in the muffin cups; the brown sugar topping spilled & kind of burned on the tin. BUT the muffins & the topping that stayed on top were divine!! Hubby was quite impressed & we had enough extra to share a few with our new neighbors!

  13. Roxanne says

    I am eating one of these as I type this… yum! We made them for a church picnic today, so we made them in mini muffin cups, which are adorable and delicious. Luckily, I had enough batter leftover to make myself a jumbo muffin in a ramiken. :) I used whole wheat flour and a bit more blueberries, because I had them. Turned out great! Thanks for the recipe!

  14. Teena says

    Leigh Anne, I had blueberry muffins on the brain for a few days and had seen your recipe some time ago but had not made them. I made them this morning and this is a fantastic recipe! Your muffins look prettier than mine turned out and yours are more golden looking, but they taste so good. Just wanted to tell you. I know this is a very busy time for you and I marvel at how you do just what you do! Thanks for the great info. you always share..take care..

Trackbacks

  1. [...] Preheat oven to 425°. Scoop 2 cups of flour into measuring cups and level with a knife. In a large bowl, put together 2 cups of flour and the next 6 ingredients and stir. Place blueberries in a small bowl then sprinkle with 1 tablespoon flour; toss to coat. Put together butter and cream cheese in a medium bowl then beat with an electric mixer at high speed until blended well. Add the milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture into flour mixture, thoroughly stirring until moist. Fold in blueberry mixture then pour into individual muffin cups coated with cooking spray. Evenly sprinkle 1 teaspoon of sugar on top and bake at 425° for 15 minutes. Cool for at least 5 minutes before removing from pans. If you like streusel toppings, try a homebase Mom recipe. [...]

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