Buttery Blueberry Muffins

Renée Kenny

The blog is much more than just a creative outlet – Renée uses it to help educate others about the dairy industry. There you’ll find recent stories about life on the farm, agriculture, her family and delicious, dairy-filled recipes.
20 min Prep Time
25 min Cook Time
  • Prep Time: 20 min
  • Cook Time: 25 min
  • Servings: One dozen muffins

Servings: One dozen muffins


  • Muffins:

  • 1/4 cup (1/2 stick) butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 cup blueberries, fresh or frozen
  • Streusel:

  • 1/4 cup (1/2 stick) butter
  • 1/2 cup sugar
  • 1/3 cup flour
  • 3/4 teaspoon cinnamon


Step 1

Preheat oven to 400°F.

Step 2

Cream butter and sugar together in a large bowl.

Step 3

Add egg; mix to combine.

Step 4

In a separate bowl, combine flour, baking powder, salt and milk.

Step 5

Add flour mixture to butter mixture, alternating with milk, beating well after each addition. Fold in blueberries.

Step 6

Fill 12 paper-lined muffin cups about 2/3 full with batter; set aside.

Step 7

To make streusel topping, combine butter, sugar, flour and cinnamon in a medium bowl; mix until crumbly.

Step 8

Sprinkle mixture evenly over muffins. Bake 20-25 minutes or until golden brown. Serve warm with more butter for topping.