How many blueberry muffin recipes do you need? Well, quite a few apparently! After posting my last recipe Vicki’s super easy and deliciously good blueberry muffins, Vicki informed me that that was the OLD recipe. And by old, she meant in years and in trend. The original recipe, which I don’t care is still my definite go-to one, is over 40 years old and came from a Mennonite cookbook my Mom had.

The NEW recipe is more fluffy and indulgent because it has a yummy streusel topping. Seriously, there were 12 muffins ready for the picture but mysteriously there are only 6 remaining (for now!)

So, I’m sorry for posting another recipe this week, but after indulging and baking some myself I just had to share the extra deliciousness with you!

This recipe is the one my Mom bakes the most and I can see why.  It has a few more steps than the original recipe but it too is still really easy. I am posting all of the measurements as they are in the recipe however, my Mom’s suggestion is to cut everything in half. Be careful with your measurements if you are doing half; I didn’t calculate properly and I could have used a bit more flour in mine to fluff them up a bit.

I’m not sure where this particular recipe came from but I am assuming it is from an old Milk calendar and, coincidentally, it is for the month of February! How apropos!

Try both recipes and let me know which one you prefer. And I promise, this will be the last blueberry muffin recipe I post.  I will venture further into other muffin flavours, and probably all of them will be from Vicki.

Thanks Mom!

Blueberry Streusel Muffins


A great cake-like muffin that could soon become a favourite.  If you are using frozen blueberries, do not defrost before stirring into the batter.


  • 2 1/2 cups (625 ml) all purpose flour
  • 1 1/4 cups (300ml) sugar
  • 1 tbsp (15 ml) baking powder
  • 1 cup (250ml) butter
  • 1/2 tsp (2ml) ground cinnamon
  • 3/4 cup (175ml) Milk
  • 2 eggs
  • 1 1/2 tsp (7ml) vanilla
  • 2 cups (500ml) fresh or frozen blueberries


  • Combine flour with sugar, ground cinnamon and baking powder in a large bowl
  • Cut in butter until it is in tiny pieces
  • Remove 3/4 cup (175ml) of this mixture to a small bowl (in my opinion, you could take even less; this is for the streusel topping)
  • Combine Milk with eggs and vanilla and add to flour mixture in the large bowl. Stir just until moistened.
  • Stir blueberries in gently
  • Spoon batter into 12 large buttered or paper-lined muffin tins. Sprinkle each with the reserved cinnamon/crumb mixture.
  • Bake 30-35 min in a preheated 350F oven. Cool 5-10 min before removing from pan.

Now, just enjoy all the crumbling goodness.  And don’t forget to tell me which recipe you liked. Share your thoughts with a comment below.



  1. Tanya

    You can’t have too many! Looking forwars to trying the updated version. Struesel…..yum.

    1. trixandtrumpet

      Too true! This recipe is a little more decedent but, oh, so good. Enjoy!

  2. Tanya

    Just made these – you’re right – definitely can do less than the 3/4 cup for the struesel. These were absolutely delicious! It yeilded a generous 12 muffins that were soft, moist and had a great blueberry to muffin ratio. This is added to my recipe repetoire!

    1. trixandtrumpet

      I’m so glad that you love them. I’ll tell Vicki!!

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