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Greek Yogurt Blueberry Muffins with Streusel Topping

Greek Yogurt Blueberry Muffins with Streusel Topping

Delicious Greek Yogurt Blueberry Muffins with Streusel Topping, tender and sweet, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Course Muffins and Quickbreads
Cuisine American
Servings 12 muffins
Calories 243 kcal

Equipment

  • Muffin Pan
  • mixing bowls
  • Stand Mixer
  • spatula

Ingredients
  

For the muffins

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ¼ cups vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 2 cups blueberries

For the topping

  • ¾ cup all-purpose flour
  • ¾ cup lightly packed brown sugar
  • ¾ cup finely chopped walnuts
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 6 tablespoons unsalted butter, melted

Instructions
 

Prep and Bake

  • Preheat oven to 350°F with a rack in the center. Line a standard muffin pan with paper liners.
  • In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
  • In a small bowl, stir together the yogurt and vanilla extract.
  • In a mixer, beat together the butter and sugar until lightened, about 3 minutes.
  • Add the eggs and beat to incorporate.
  • Add half the flour mixture and beat on low until just incorporated.
  • Follow with half the yogurt mixture, beating on low until just incorporated.
  • Continue mixing in the remaining halves of flour and yogurt, beating on low after each addition.
  • Fold in the blueberries.
  • Divide the batter among muffin cups.
  • In a small bowl, stir together the topping ingredients until combined.
  • Cover muffins with the topping and press lightly.
  • Bake for about 24 minutes, until a tester comes out almost clean.
  • Let muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

Vanilla-flavored Greek yogurt enhances texture, and any type of blueberries can be used. Chopped walnuts add crunch and can be substituted if needed. Muffins stay fresh for 3 days in an airtight container.

Nutrition

Serving: 1muffinCalories: 243kcalCarbohydrates: 30gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 57mgSodium: 375mgFiber: 1gSugar: 8g
Keyword blueberry muffins with streusel topping, greek yogurt blueberry muffins
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