Blueberry Muffins with Streusel Topping

    45 min

    These are incredibly moist blueberry muffins. You'll love them so much, you'll make them over and over again. These muffins freeze really well. Hope you enjoy!!

    666 people made this

    Makes: 12 

    • 250g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons flour
    • 220g fresh blueberries
    • 115g butter
    • 150g caster sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon lemon zest
    • 120ml milk
    • 2 tablespoons plain flour
    • 5 tablespoons caster sugar
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons butter, diced

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5. Grease a 12-hole muffin tin or line with paper muffin liners.
    2. Combine 250g flour, 2 teaspoons baking powder and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
    3. In a large bowl, beat 115g butter with 150g sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared muffin tin.
    4. Combine 2 tablespoons flour, 5 tablespoons sugar and 1/2 teaspoon cinnamon in a small bowl. Rub in 2 tablespoons butter with your fingers or a fork, until the mixture resembles breadcrumbs. Sprinkle this streusel mixture over the uncooked muffins in the tin.
    5. Bake in the preheated oven for 20 to 25 minutes, or until a skewer inserted in centre of a muffin comes out clean. Cool in tin, then on a wire cooling rack.

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    Reviews & ratings
    Average global rating:

    Reviews in English (608)


    Look no further-if I could give this a 10, I would! But please do this: double the lemon zest and add 1/4 c. brown sugar. I bake these for a local farm and art market, they go fast! Yum!  -  25 Jul 2008  (Review from Allrecipes US | Canada)


    We loved this muffin recipe! They didn't last long! I used frozen blueberries and they came out really nicely. Will definitely make these again! Thank you!  -  25 Feb 2002  (Review from Allrecipes US | Canada)


    Quick and simple to mix up, these are beautiful muffins, plump and rounded with a delicate, light golden streusel top. They're moist and delicious with just a hint of fresh lemon that complements the blueberries well. For those who believe these to be bland or tasteless, muffins are by their nature not as rich or sweet as cakes, or muffins described as muffins but really ARE cakes. This is a perfect blueberry MUFFIN recipe!  -  28 Jun 2008  (Review from Allrecipes US | Canada)