Blueberry Muffins with streusel topping

Blueberry Muffins with Streusel Topping

Course Breakfast
Author Leigh Anne Wilkes


  • 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


  • 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