Blueberry Muffins with Cinnamon Crust

    Blueberry Muffins with Cinnamon Crust

    (216)
    3saves
    50min


    195 people made this

    These blueberry muffins have a crust of cinnamon, butter and sugar called streusel. They are best served warm.

    Ingredients
    Serves: 12 

    • Muffins
    • 125g butter, softened
    • 3/4 cup white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 2 cups plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1/2 cup (125ml) milk
    • 1 1/2 cups blueberries
    • Topping
    • 2 tablespoons plain flour
    • 2 tablespoons brown sugar
    • 1/4 teaspoon ground cinnamon
    • 2 tablespoons butter, chilled

    Directions
    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 190 degrees C. Grease muffin cups or line with paper muffin liners.
    2. Muffins: In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition; then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder and salt.
    3. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups.
    4. Topping: In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
    5. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
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    Reviews and Ratings
    Global Ratings:
    (216)

    Reviews in English (215)

    by
    57

    The muffin itself is great, not too sweet, which is as a muffin should be. Fluffy, tender and moist. It is the streusel, however, that I didn't like. Even though I used chilled butter as called for, it wasn't until I added two tablespoons more of both brown sugar and flour that I got a true streusel consistency. As written, the streusel is too heavy with butter. Had I used the streusel as is, while I'm sure it would have been acceptable, it would more than likely have somewhat melted into the muffin rather than being the crumb-like streusel topping I was after. Once I "fixed" it (at least to MY liking) all was fine, and I had a perfect blueberry streusel muffin.  -  31 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    45

    This is a really good classic muffin. I used a bit more sugar, 1 Tbs. vanilla, didn't coat my blueberries with flour, and baked at 350 instead of 375 and they turned out great. This muffin had a really nice flavor.  -  08 Nov 2001  (Review from Allrecipes USA and Canada)

    by
    39

    These were great. I added a cup of sugar instead of 3/4 cup. And left off the strusel topping. I even used frozen blueberries and cut them up into little pieces. These are on the top of my list for blueberry muffins.  -  17 Sep 2005  (Review from Allrecipes USA and Canada)

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