What could be better than a homemade Blueberry Muffin fresh out of the oven? One with Streusel topping! Sweet, fluffy and moist, these Blueberry Streusel Muffins are a scrumptious treat to enjoy with a hot cup of coffee any day!
I may not have been born and raised in Maine, but if there is one thing Maine is known for besides it’s seafood, it’s the wild Blueberries. And man are they good!
One of my favorite ways to utilize those teeny tiny little bursts of sweetness, is by making muffins. I love a hot, fresh muffin just as much as the next person. And why make them with Greek yogurt? Well, I’m lactose intolerant and using sour cream just doesn’t sit well with my belly. So, I developed a recipe for lactose intolerant sufferers like myself so that we could all enjoy a super moist, easy to make muffin!
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Equipment needed for Blueberry Streusel Muffins
- Stand mixer or mixing bowl and whisk
- Flexible spatula – for scraping all the batter out of the bowl
- Muffin pan
- Muffin cup liners – optional, but I like to use them
- Cookie scoop
Ingredients for Blueberry Streusel Muffins
- Flour – I prefer to use unbleached all purpose flour
- Baking Powder
- Salt
- Granulated or Raw Sugar – I use raw cane sugar
- Brown Sugar – I use light brown sugar but you could use dark brown sugar instead
- Cinnamon
- Unsalted Butter – 4 TBS of it at room temp. for the streusel topping, the rest will be melted for the muffin batter
- Greek Yogurt – plain or vanilla flavored
- Blueberries – fresh or frozen
Although this recipe calls for Blueberries, you can use whatever type of fruit you’d like. Some great options are cranberries, strawberries, apples, peaches or pears. My advice would be to use a fruit that isn’t to wet and can be incorporated into the batter without thinning it out too much. Otherwise, have fun experimenting with different flavors and discovering what you like!
A few notes
If you fancy it, you can add rolled oat to the streusel topping for a little extra crunchy topping. It is really delicious! Instead of using 3/4 cup of flour in the streusel topping, use 1/2 cup and 1/4 cup of rolled oats.
Want to make these muffins without egg?
Well guess what? YOU CAN! There are a handful of egg substitutes out there, but my favorite by far uses Flax Seed Meal. It packs a bit of a nutritional punch and that’s never a bad thing! In order to substitute egg with Flax Seed Meal, you’ll mix 1 tablespoon of Flax Seed Meal with 3 tablespoons of water and let it sit for a few minutes before adding it to the recipe. It really is that easy!
If you don’t have Flax Seed Meal, but you have Flax Seeds then you can just blend them or use a food processor to grind them into Flax Seed Meal. Easy Pease!
Instructions for Blueberry Streusel Muffins
1. Preheat your oven.
2. Add the dry ingredients to a bowl and mix together.
3. In a separate bowl whisk the egg until it’s light in color (or combine the Flax Seed Meal and water if you’re substituting the egg).
4. Add granulated or raw cane sugar to the egg (or egg substitute mixture) and mix well until it’s thickened.
5. Slowly add the melted butter to the egg mixture (or egg substitute mixture) while continuously stirring to incorporate it without cooking the egg and do so until it’s all well combined.
6. Add half of the Greek yogurt to the egg/egg substitute, sugar and butter mixture and mix until well incorporated. Then add the rest of the Greek yogurt and again, mix until it’s well incorporated.
7. Next, add the Blueberries, or your fruit of choice to the dry ingredients.
8. Mix the fruit into the dry ingredients until it’s coated well. This step helps to prevent the blueberries from sinking to the bottom of the batter and getting stuck at the bottom of the muffins. Nobody wants blueberry muffins where all the blueberries are at the bottom!
9. Next, add the dry ingredients to the wet ingredients and mix well.
10. Grease or line your muffin pan.
11. Then, using a medium size cookie scoop (optional, but it does make it much easier to fill the muffin cups), scoop the batter into each muffin cup until it’s 3/4 of the way full OR right up to the top if you like large muffins like I do!
12. Now prepare the streusel topping by first cutting up the softened, room temperature butter. You don’t want the butter to be too soft, but just soft enough to be able to mix well with the dry ingredients. Alternatively, if you wanted to you could melt the butter and make the streusel topping that way. It’s totally up to you!
13. Then add the dry ingredients (flour, salt, brown sugar, cinnamon and oats if using them) to the melted butter and mix until it is slightly crumbly but sticks together in a clump if pressed.
14. Lastly, add the streusel topping to your muffins and bake!
15. Bake the muffins for 20-25 minutes in a 350 degree oven.
Now all that’s left is for you to sit back and enjoy the fruits of your labor! Although it wasn’t much labor, was it? The muffins come together pretty quickly!
These muffins are great on their own, but you can also pair them with some fresh fruit, oatmeal, or include them on the side of a big old lumbar jack restaurant style breakfast. To each their own!
A few notes
You may need to adjust the cooking time according to your oven and how it bakes. 20-25 minutes has personally been the sweet spot for my oven. But I bake them for 20 minutes, check them, and then add the next 5 minutes if necessary. So just use your judgement based on your knowledge of how hot your oven runs and how quickly it cooks!
As stated above, you could add some rolled oats to the streusel topping in place of 1/4 cup of the flour. This will give the streusel topping a delightful crunchiness and makes the perfect crust to the top of the muffins.
This muffins recipe could also be prepared and used to make a quick bread instead of muffins!
How to store these Blueberry Streusel Muffins
Store these muffins in an air right container in the fridge for up to 4 days. Alternatively, you can bake the muffins and store them in the freezer (individually wrapped) for up to 1 month. Then just reheat as desired.
I hope that you try and enjoy these muffins as much as my family and I do. And don’t forget to go and check out the other recipes on the blog. 🙂
Tried and liked this recipe? Give it a rating and leave a comment below! Then snap a photo and tag us over on IG @ _jchandelle
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Blueberry Streusel Muffins or Quick Bread Made With Greek Yogurt
Ingredients
Blueberry Muffins
- 2 cups all purpose unbleached flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup granulated or raw cane sugar
- 1 egg or egg substitute
- 4 tablespoons unsalted butter softened/room temperature
- 1.5 cups fresh or frozen blueberries
Streusel Topping
- ½ cup unbleached all purpose four
- ¼ cup light brown sugar
- ⅛ teaspoon salt
- ¼ cup rolled oats optional
- 4 tablespoons unsalted butter softened/room temperature
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Instructions
Muffins
- Preheat your oven to 350 degrees.
- Combine flour, baking powder, and salt.
- Melt the butter in a sauce pan.
- In a separate bowl, whisk the egg or mix up the egg substitute.
- Slowly add the melted butter to the egg while mixing consistently until incorporated.
- Add the sugar to the egg and butter mixture and mix until well combined and is at a thick consistency.
- Add half of the Greek yogurt to the egg mixture and mix well. Then add the other half of the Greek yogurt and mix again until well combined.
- Add the blueberries to the dry ingredients and mix to coat the blueberries.
- Add the dry ingredients to the wet ingredients and mix well.
- Grease or line a muffin pan.
- Fill muffins cups 3/4 of the way full or to the top. Depending on what size muffins you'd like.
- Prepare the streusel topping and top the muffins.
- Bake for 20-25 minutes in a 350 degree oven.
Preparing the Streusel Topping
- Combine room temperature butter with flour, salt, sugar and cinnamon and mix until it becomes a crumbly texture.
- Top muffins with the streusel topping.
