Buttery Blueberry Muffin with Streusel Topping

This is my Mom’s blue winning Blueberry Muffin recipe. She always tells me that she won first place at the county fair with these and I believe it. The muffins are topped with a streusel topping. These muffins are delicious hot/warm straight from the oven and would it surprise you if I added extra butter to muffins? With blueberry season approaching I know I will be making these often.

My mom always says this recipe is versatile as you can replace the blueberries with chopped apples, cranberries, or even raisins. Enjoy!

5 from 1 reviews
Buttery Blueberry Muffin with Streusel Topping
Prep time
Cook time
Total time
Serves: 18 muffins
  • ¼ cup butter, softened
  • ¾ cup sugar
  • 1 egg
  • 2 cup flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ½ cup milk
  • 2 cup blueberries, fresh or frozen
  • ¼ cup butter
  • ½ cup sugar
  • ⅓ cup flour
  • ¾ tsp. cinnamon
  1. Preheat oven to 400 degrees F.
  2. Cream butter and sugar in a mixing bowl. Beat in egg.
  3. Mix flour, baking powder, and salt together in a bowl. Add flour mixture alternately with milk, beating well after each addition.
  4. Fold in 2 cups of blueberries. If using frozen put in batter frozen do not thaw.
  5. Fill 18 paper lined muffin tin cups or greased tins ⅔ cups full with batter.
  6. Mix up streusel topping and sprinkle on top.
  7. Bake for 20-25 minutes or until golden brown. Serve warm and enjoy with more BUTTER!


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