Greek Yogurt Blueberry Muffins (With Streusel Topping)

5 from 1 vote

Greek Yogurt Blueberry Muffins (With Streusel Topping)

These Greek Yogurt Blueberry Muffins with Streusel Topping are bursting with fresh blueberries and topped with a delightful crumb, making them an irresistible treat for any occasion. This is a quick, easy recipe for warm homemade blueberry muffins in about 30 minutes.

Prep Time15

Cook Time20

Course: Breakfast, Dessert

Cuisine: American

Servings: Muffins

Calories: 240kcal

Author: Gina Abernathy

Ingredients

Muffin Topping

½ cup Brown Sugar firmly packed, light or dark sugar
1 teaspoon Cinnamon
½ cup Pecans chopped, optional

Muffin Mix

1¾ cups All Purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt
½ cup Salted Butter Softened
½ cup White Granulated Sugar
¼ cup Brown Sugar firmly packed
2 large Eggs
½ cup Greek Yogurt plain
2 teaspoons Vanilla Extract
¼ cup Milk
1½ cups Fresh or Frozen Blueberries

Instructions

Preheat the oven to 425°F. This recipe makes about 14 muffins. Line a muffin tin with cupcake liners, and line a second pan with 2 liners. Set aside.
In a small bowl, mix the brown sugar, cinnamon, and pecans. Set aside.
Whisk the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
Using a stand mixer, beat the butter, granulated sugar, and brown sugar together at high speed until smooth and creamy, for about 2 minutes.
Slow the mixer down and add the eggs one at a time, beating well after each addition. Beat the yogurt and vanilla extract until combined.
With the mixer running on low speed, add the dry ingredients and milk and beat until no flour remains. Fold in the blueberries.
Spoon the batter into liners, filling them to the top.
Spoon brown sugar topping on each, gently pressing it into the top so it sticks.
Bake for 5 minutes at 425, then reduce the oven temperature to 350°F and bake for 15–18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for a few minutes in the muffin pan, then transfer to a wire rack to continue cooling.
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. To Freeze: Allow the muffins to cool completely, wrap them tightly in plastic wrap, and freeze for up to 3 months. Thaw completely in the refrigerator.

Notes

Recipe Tips:

Use muffin liners for easy removal from the pan and easy cleanup. Spray the muffin liners with nonstick cooking spray.

Fill the muffin cups to the top.

Add the crumb topping, gently pressing into the muffin batter.

Be sure to lower the temperature after 5 minutes.

Cool in the pan for a few minutes and then transfer to a wire cooling rack.

Nutrition