Blueberry Streusel Muffins or Quick Bread Made With Greek Yogurt
These Blueberry Streusel Muffins with Greek Yogurt are fluffy, moist and have just the right amount of sweetness to satisfy that sweet tooth.
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.
Notes
If you'd like to make this recipe using egg substitute, mix 1 tablespoon of Flax Seed Meal with 3 tablespoons of water and let rest for 5 minutes or so before adding to the recipe.
You could also use this recipe to make a quick bread instead of muffins!
Store these muffins in an air tight container in the fridge for up to 4 days. Or freeze individually wrapped for up to 1 month. Let thaw at room temperature or reheat as desired.
