Greek Yogurt Blueberry Muffins (With Streusel Topping)

💗Why This Recipe Is A Winner

Blueberry yogurt muffins are a winner for so many reasons. Whether enjoyed with a cup of coffee or as a snack on the go, these muffins make breakfast something to look forward to every day.

Jumbo Muffins: These delicious yogurt muffins are large with a slightly sweet muffin top. 

Perfect Texture: They are light, fluffy, full of juicy blueberries, and made with Greek yogurt to keep them moist and tender. 

Simple Ingredients: A bit of softened butter for extra richness and a little sugar for the right sweetness to eat any time of day. 

Bursting with Blueberries: Whether you use fresh or frozen blueberries, these are quick to whip up with simple ingredients and no mess. You’ll have perfect blueberry muffins every time.

Freezer Friendly: They’re freezer-friendly, too, so they’re perfect for busy mornings or an afternoon snack. Once you try them, you’ll be hooked, and they will become your favorite!

🥘Here’s What You’ll Need

These are the key ingredients needed for moist and tender blueberry muffins. For a complete list of ingredients, see the recipe card below.

Blueberries: Fresh blueberries are great, but frozen blueberries also work. If using frozen, there is no need to thaw them. Just add them straight to the mix. I also use frozen blueberries to make my blueberry ice cream with condensed milk.

Flour—  All Purpose flour is used for this recipe, and there is no need to sift the flour. I also use all-purpose flour when making my banana nut bread with pecans.

Butter— I used salted butter. It provides moistness for the muffins.

Greek Yogurt — I prefer plain protein-packed Greek yogurt when I have it on hand. There are several brands of plain Greek yogurt; choose the one you like.

Eggs— Use medium to large eggs. They are a binder for the muffins.

White Sugar and Brown Sugar— I like combining white and brown sugar to add the perfect balance of sweetness to the muffins.

Cinnamon— This blends beautifully with the richness when added to the top of the muffins.

Pecans: I often use pecans for this recipe, but occasionally I use walnuts.

🔪How To Make This Recipe

This is the best blueberry muffin recipe with yogurt. You’ll have a delicious bakery-style muffin in about 30 minutes. Please see the recipe card below for complete step-by-step instructions and the full recipe.

Step 1: Line a muffin tin with cupcake liners and a second pan with two liners. Set aside.

Step 2: Mix the brown sugar, cinnamon, and pecans in a small bowl. Set aside.

Step 3: Whisk the flour, baking soda, baking powder, and salt in a large bowl. Set aside.

Steps 4 & 5: Using a stand mixer, beat the butter, granulated sugar, and brown sugar until smooth and creamy. Add eggs, yogurt, and vanilla.

Step 6: With the mixer running on low speed, add the dry ingredients and milk and beat until no flour remains. Fold in the blueberries.

Step 7: Spoon the batter into liners, filling them to the top.

Step 8: Spoon brown sugar topping on each, gently pressing it into the top so it sticks.

Step 9: Bake for 5 minutes at 425, then reduce the oven temperature to 350°F and bake for 15–18 minutes.

Step 10: Keep them in a covered container at room temperature for a few days or in an airtight container in the refrigerator for up to 1 week. 

How To Store and Freeze Blueberry Muffins

To Store: To keep your blueberry muffins fresh, store them in an airtight container at room temperature for up to three days. Place them in an airtight container in the refrigerator for longer storage for up to a week. 

To Freeze Muffins: Allow the muffins to cool completely, and then wrap each muffin in plastic wrap or place them in a freezer-safe container or a freezer bag. When ready to eat, thaw in the refrigerator. 

To Warm Muffins: Heat for a few seconds in the microwave (about 20-30 seconds) or in the oven until warm throughout. They can be frozen for up to three months and thawed in the refrigerator before enjoying.