Blueberry Streusel-Topped Muffins

I have been making these blueberry muffins since I was a girl. The recipe came from my mother’s friend Pat in New Jersey. We make them all year long, but they taste best during the summer with fresh ripe blueberries.

Blueberry Streusel-Topped Muffins
Streusel Topping
1/2 c. sugar
1/3 c. flour
pinch of fine salt
1/2 tsp. cinnamon
1/4 c. cold unsalted butter or margarine, diced

In a bowl combine sugar, flour, salt and cinnamon. Cut in butter to form crumbs. Chill until muffin batter is ready.

Muffin Batter
1/4 c. unsalted butter, melted
1/3 c. sugar
1 large egg
1 tsp. vanilla
2 c. flour
4 tsp. baking powder
1/4 tsp. kosher salt
1 c. milk or more
1/4 tsp. lemon or orange zest (optional)
1-1/2 c. fresh blueberries, rinsed

Preheat oven to 350 degrees. Line 2 muffin pans with liners. You will get about 20 muffins from the batter. In a bowl whisk together melted butter and sugar. Add egg and vanilla and whisk until creamy, about 1 minute. In a separate bowl combine flour, baking powder, and salt. Add dry ingredients to the butter mixture alternately with milk. You may need a little extra milk. The batter should be thick but moist. Add zest if using. Fold in blueberries. Spoon batter into prepared muffin tins. You should fill muffin cups 2/3 full with batter. Sprinkle streusel over each muffin. Bake for 15 minutes. Let cool on rack. Makes 20 muffins.


This entry was posted in Breads, Breakfast, Christmas, Fruit. Bookmark the permalink.

2 Responses to Blueberry Streusel-Topped Muffins

  1. Zina Woods says:

    Thanks, Judy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s