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Greek yogurt blueberry muffins with streusel topping are tender, sweet but not too-sweet, crowd-pleasing perfection. Here’s how to make them.

greek yogurt blueberry mufifins with streusel topping in a baking pan on a cooling rack
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Why we love this recipe

I developed this muffin recipe years ago, based on a favorite coffee cake. It’s straightforward and easy to make but feels special, due to both the excellent balance of flavors and textures and the party dress a.k.a. streusel topping.

Greek yogurt blueberry muffins with streusel topping are:

  • Light and tender
  • Packed with blueberries
  • Just the right amount sweet
  • Dusted with satisfying streusel

I first published this recipe here back in 2016. I’ve since updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

For the batter

ingredients in bowls
  • Lightly sweet vanilla-flavored Greek yogurt helps create a light, tender crumb and a balanced flavor. You can use any fat percentage that you like. If you prefer, you can substitute Icelandic skyr or sour cream with no further changes to the recipe.
  • I tend to think of these muffins as a summertime treat, but you can make them any time of year and use any kind of blueberries. Fresh or frozen, farmed or wild — whatever you like. Frozen berries may turn the batter purple, which is fine if you think it’s fine. If using frozen berries, defrost them completely first and thoroughly drain any liquid before folding them into the batter.

For the streusel

ingredients in bowls
  • Chopped walnuts add great crunch and a hint of earthiness to the streusel. You can substitute chopped pecans, almonds, or pistachios for the walnuts if you like. Or, if someone is allergic, you can leave out the nuts entirely or substitute 1/2 cup old-fashioned rolled oats.
  • Here and virtually everywhere, I start with a cultured butter from grass-fed cows. This sounds fancy but doesn’t have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.

How to make it

Here’s an overview of what you’ll do to make a fabulous batch of Greek yogurt blueberry muffins with streusel topping. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. First you’ll make the batter according to the instructions below.
  2. Fold in the blueberries.
  3. Make the streusel topping.
  4. Portion and top the muffins, then bake. That’s it!
greek yogurt blueberry mufifins with streusel topping on a cooling rack

Expert tips and FAQs

How many muffins does this recipe make?

This recipe makes 12 fairly large (but still technically standard-sized) muffins that rise up quite a bit out of a standard muffin cup. Or you can make 18 smaller (but also still technically standard-sized) muffins without changing anything else about the quantities or timing of the recipe.

Can I make this recipe nut-free?

You absolutely can. I love the richness and the crunch of the walnuts in the topping, but if someone’s allergic or you just don’t have any nuts on hand, you can totally leave them out. Or substitute ½ cup old-fashioned oats.

Can I make this recipe in advance? What about leftovers?

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.

More favorite treats with blueberries

greek yogurt blueberry mufifins with streusel topping

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Blueberry Yogurt Coffee Cake Muffins 780 | Umami Girl-2
4.84 from 36 votes

Greek Yogurt Blueberry Muffins with Streusel Topping

By Carolyn Gratzer Cope
Greek yogurt blueberry muffins with streusel topping are tender, sweet but not too-sweet, crowd-pleasing perfection. This recipe makes 12 fairly large (but still technically standard-sized) muffins that rise up quite a bit out of a standard muffin cup. Or you can make 18 smaller (but also still technically standard-sized) muffins without changing anything else about the quantities or timing of the recipe.
Prep: 10 minutes
Cook: 24 minutes
Total: 34 minutes
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Ingredients 

For the muffins

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ¼ cups (283 grams) vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • 4 tablespoons (56 grams) unsalted butter
  • 1 cup (200 grams) sugar
  • 2 large eggs
  • 2 cups (290 grams) blueberries

For the topping

  • ¾ cup (90 grams) all-purpose flour
  • ¾ cup (150 grams) lightly packed brown sugar
  • ¾ cup (90 grams) finely chopped walnuts
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 6 tablespoons (84 grams) unsalted butter, melted

Instructions 

  • Preheat oven to 350°F with a rack in the center. Line a standard muffin pan with paper liners. If your pan isn't unimpeachably nonstick, it's wise to spray the top with nonstick spray or rub it with a little bit of oil before baking, especially if you're making 12 muffins, since they'll rise up around the edges of the cups.
  • In a medium bowl, stir together the 2 cups flour, baking powder, baking soda, and 1/2 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

  1. Lightly sweet vanilla-flavored Greek yogurt helps create a light, tender crumb and a balanced flavor. You can use any fat percentage that you like. If you prefer, you can substitute Icelandic skyr or sour cream with no further changes to the recipe.
  2. I tend to think of these muffins as a summertime treat, but you can make them any time of year and use any kind of blueberries. Fresh or frozen, farmed or wild — whatever you like. Frozen berries may turn the batter purple, which is fine if you think it's fine. If using frozen berries, defrost them completely first and thoroughly drain any liquid before folding them into the batter.
  3. Chopped walnuts add great crunch and a hint of earthiness to the streusel. You can substitute chopped pecans, almonds, or pistachios for the walnuts if you like. Or, if someone is allergic, you can leave out the nuts entirely or substitute 1/2 cup old-fashioned rolled oats.
  4. 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: 1, Calories: 243kcal, Carbohydrates: 30g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Cholesterol: 57mg, Sodium: 375mg, Fiber: 1g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Muffins and Quickbreads
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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12 Comments

  1. I made 6 extra large muffins with this recipe. I halved the streusel topping and added 1/4 cup of cream because my yogurt was very thick. I think next time I’ll add some lemon juice for a little extra zing. Thank you. This recipe is a keeper!

  2. Perfect! Absolutely perfect! Thank you for this delicious recipe.
    (We did use EVOO instead of butter in the muffins and were more than pleased)