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Greek Yogurt Blueberry Muffins with Streusel Topping

Greek Yogurt Blueberry Muffins with Streusel Topping

Greek yogurt blueberry muffins with streusel topping are tender, sweet but not too-sweet, crowd-pleasing perfection.
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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 bowl
  • Stand Mixer

Ingredients
  

For the muffins

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

For the topping

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

Instructions
 

Instructions

  • 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 2 cups flour, baking powder, baking soda, and ½ teaspoon salt.
  • In a small bowl, stir together the yogurt and vanilla extract.
  • In the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with electric beaters), beat together the 4 tablespoons butter and the 1 cup sugar until lightened in color and texture, 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, again beating on low until just incorporated.
  • One by one, mix in the remaining halves of the flour and yogurt, beating on low after each addition.
  • Fold blueberries into the batter.
  • Divide among muffin cups.
  • To make the crumble topping, stir together the flour, brown sugar, nuts, cinnamon and salt in a small bowl.
  • Pour the melted butter overtop and stir to incorporate into the dry ingredients.
  • Cover the surface of each muffin with topping and press lightly.
  • Bake for about 24 minutes, until a tester comes out almost clean.
  • Let muffins cool for five minutes in the pan and then remove to a wire rack to cool completely.

Notes

Muffins are at their prime on baking day. But once cooled, they will keep in an airtight container at room temperature for up to three days.

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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