Greek Yogurt Blueberry Muffins with Streusel Topping
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.
Calories: 243kcal
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 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
- 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.
- 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 ½ cup old-fashioned rolled oats.
- 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