Blueberry muffins with coffee cake-style streusel topping…yes yes yes the end.
Hello again with cake. I thought about holding these muffins-with-cake-in-their-very-title in the drafts pile for a week or two out of some vague sense of decorum. But instead I’m declaring it cake week and hoping you’ll grab a cup of coffee, sit next to me, and dig in. Anyway, with berries and yogurt and something crumbly on top, these blueberry yogurt coffee cake muffins are basically the parfait of muffins, which is very highbrow and aspirational. Let’s just agree on that without really making me defend it, shall we?They’re also quick to put together and, if you want to get all 1950s housewife about it, make a nice little surprise for when the kids get home from school. If that kind of behavior rubs your worldview the wrong way, just think how surprised the kids will be when you make these on a rare day off from work, fail to quite finish them all yourself, and present the kids with the leftovers as they get off the bus. See? We can meet you where you are with these muffins-that-are-cake. Cake is amenable and, these being small cakes, they’re especially nimble. What do I have to do to get you into these muffins today?
I won’t lie — this narrative has gone off the rails, and I’m getting concerned for our mutual safety. So let’s end it here with a mouthful of muffins and talk again soon, but definitely not about this.
Talk to you soon.
Blueberry Yogurt Coffee Cake Muffins
These tender, sweet but not too-sweet muffins are as easy to make as they are to love. Bring them to your next brunch/picnic/party host/day at work. (January 2017 Update: The recipe now has the original amount of topping again! I'd doubled it but changed my mind again -- this is the way we prefer it.)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups vanilla Greek-style yogurt or Icelandic skyr*
- 1 teaspoon vanilla extract
- 4 tablespoons (1/2 stick) unsalted butter
- 1 cup sugar
- 2 large eggs
- 8 ounces blueberries (straight from the freezer is fine)
- 2/3 cup all-purpose flour
- 2/3 cup lightly packed brown sugar
- 2/3 cup finely chopped walnuts
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, melted
Preheat oven to 350°F with a rack in the center. Line 18 standard muffin cups with paper liners or grease the pan well with oil or cooking spray, including the top.
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 (or a large bowl), 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. Then add half the flour mixture and beat on low until just incorporated. Follow with half the yogurt mixture and then the remaining halves of the flour and yogurt, beating on low after each addition. Fold blueberries into the batter. Spoon by the scant 1/4-cupful into paper-lined 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. Remove muffins to a wire rack to cool.
* I like to use lightly sweet Siggi's vanilla skyr.