Blueberry Streusel Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 372.2
  • Total Fat: 14.6 g
  • Cholesterol: 59.6 mg
  • Sodium: 35.2 mg
  • Total Carbs: 56.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 5.2 g

View full nutritional breakdown of Blueberry Streusel Muffins calories by ingredient
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Number of Servings: 12


    3 T sugar
    3 T dark brown sugar
    pinch salt
    3.5 oz AP flour
    5 T unsalted butter, melted

    2 cups blueberries
    8 oz sugar plus 1 tsp
    12.5 oz AP flour
    2.5 t baking powder
    1 t salt
    2 eggs
    4 T unsalted butterm, melted, cooled
    1/4 cup veg oil
    1 cup buttermilk
    1.5 t vanilla extract


sitr together sugars, salt and flour in small bowl. Drizzel with warm butter and toss w fork until evently moistened. Set aside.

Muffins: oven rack on top 1/3 of oven. Preheat 425. Heat 1 cup blueberries and 1 tsp sugar in small saucepan over med heat. cook, mashing berries with spoon till broken down and tickened (about 6 min). Set aside.

Whisk flour, baking powder and salt together in large bowl. Whisk remaining 8 oz of sugar with eggs unil thick and homogeneous, about 45 sec. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula fold egg mixture and remaining cup blueberries into flour until just moistened. Batter will be lumpy.

Scoop muffin mix into muffin tins (full) . Place a tsp of cooked berries into center of each and swirl with chopstick or skewer. Sprinkle struesel on top of each muffin.

Bake for 17-19 min until golden and just firm. Rotate muffin tins from front to back half way through baking time. Cool muffins in muffin tin for 5 min then transfer to wire rack and cool 5 before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user CHEF2GO.

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