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Sugar-Topped Blueberry Muffins

Sugar-Topped Blueberry Muffins

Blueberry muffins with a sweet streusel topping are great for breakfast or brunch with coffee or tea.

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30 min
Prep Time
55 min
Total Time



1 1/3 cups all-purpose flour

1 cup firmly packed brown sugar

1/2 cup cold Land O Lakes® Butter, cut into chunks


2/3 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup buttermilk  

1 large Land O Lakes® Egg

1 cup fresh or frozen blueberries


 *Substitute 2 teaspoons vinegar plus enough milk to equal 2/3 cup. Let stand 5 minutes.

How to make

  1. STEP 1

    Heat oven to 400°F. Place paper baking cups into muffin pan cups or grease cups. Set aside.

  2. STEP 2

    Combine 1 1/3 cups flour and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup for streusel topping.

  3. STEP 3

    Add all remaining muffin ingredients except blueberries to streusel mixture in bowl. Stir just until moistened. Gently stir in blueberries.

  4. STEP 4

    Spoon mixture evenly into prepared muffin pan cups.Sprinkle each muffin with about 1/2 tablespoon reserved streusel mixture.

  5. STEP 5

    Bake 20-25 minutes or until lightly browned. Cool 5 minutes; remove from pans.

Tip #1

To make coffeecake, heat oven to 375°F. Prepare as directed. Spread batter into greased 13x9-inch baking pan; sprinkle with reserved streusel mixture. Bake 30-35 minutes or until light golden brown. Cool 10 minutes; cut into squares.

Nutrition (1 muffin)

90 Calories
4 Fat (g)
10 Cholesterol (mg)
70 Sodium (mg)
15 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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