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Easy Blueberry Muffins made with Greek yogurt and topped with brown sugar and cinnamon streusel.
What makes a great blueberry muffin? To me, it's all about a fresh-tasting muffin, packed with as many berries as the muffin batter can possibly hold. I prefer to use a small amount of butter/oil in quick breads/muffin recipes, replacing some of butter/oil with Greek yogurt, which makes muffins lighter and moister and healthier.
I also love simple recipes without complicated steps especially when we're talking about breakfast (I do not want to spend a lot of time on making my breakfast!). These easy blueberry muffins meet all of these humble requirements!
I can't even begin to tell you how much I love this recipe! These blueberry muffins will be gone very fast: you'll have them for breakfast and dessert, and maybe even for lunch or brunch! These blueberry muffins are as perfect as muffins can get: moist and fruity, light and fluffy, rising and puffing up perfectly as they bake!
I want to remind you not to over mix the batter too long, otherwise you will end up with dense, poorly risen muffins. If there are lumps in your batter - they will work themselves out during baking. Do not over mix is one of the most important rules when making most muffin recipes!!
These muffins are already great as they are, but a moderate amount of a crunchy streusel topping makes them only better even though you can safely skip it.
To make a perfect streusel crunchy topping, mix all ingredients (⅔ cup brown sugar, ⅓ cup flour, 1 teaspoon cinnamon, and 2 tablespoons butter, room temperature) with the fork until the mixture has a nice coarse texture. Add more flour if necessary. The topping should have a texture of a coarse meal, on a dry side. Then, sprinkle the topping over the muffins.
Bake blueberry muffins for about 20 minutes and check if muffins are done right around the 20 minute mark by inserting a toothpick in the center. Let them cool completely before removing from the muffin pan. Enjoy!
Easy Blueberry Muffins
Ingredients
Blueberry Muffins
- 2 cups all-purpose flour
- 1 cup white sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ⅓ cup vegetable oil
- 2 eggs
- ⅔ cup Greek yogurt - I used 2% plain Greek yogurt
- 2 cups blueberries
- 2 tablespoons flour for berries
Topping
- ⅔ cup brown sugar
- ⅓ cup flour or more
- 1 teaspoon cinnamon
- 2 tablespoons butter room temperature
Instructions
Blueberry Muffins
- Preheat oven to 400 degrees Fahrenheit. Line muffin cups with muffin liners or grease muffin cups lightly.
- In a medium bowl, mix together flour, white sugar, salt, and baking powder.
- In a separate large bowl, add vegetable oil, 2 eggs, and Greek yogurt and whisk to combine.
- Add flour mixture from step 2 to the liquid mixture in step 3 and mix just enough to combine.
- In a separate medium size bowl (the one you used in step 2), combine blueberries with 2 tablespoons of flour. This is supposed to prevent berries from clumping together and sinking. Fold in the berries into the batter from step 4.
Topping:
- Combine brown sugar, flour, cinnamon, and butter in a small bowl. Mix until you have crumb-like mixture.
- Fill muffin cups with the muffin batter about ¾ full. Sprinkle the streusel topping over muffins. Bake for about 20 minutes in the oven.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Yum!! Gosh I love blueberry muffins and the streusel topping looks so delicious!
Julia, these blueberry muffins look delicious! I love using greek yogurt in my muffins. I made some this week, but a different recipe. I have to try yours too 😀 Pinning!
Ooh they look rather delicious! I always have such admiration for anyone who can find time to bake their breakfast - Its all I can manage to come up with coffee! Maybe when the kids are grown up. Fabulous pics.
Wow, I'm so much in mood for one of these gorgeous blueberry muffins right now!
The addition of Greek yogurt and streusel topping is a fantastic idea.
I so so wish I could grab one of these muffins out of my screen - they look so so good! WOW!
I know I can always rely on you for a yummy, yet healthy, breakfast muffin! These look to be no exception! Now my oatmeal seems super insufficient!!!
If there's anything better than a blueberry muffin with a streusel topping, I haven't found it.
These blueberry muffins look scrumptious, Julia. The crumble topping is the winner!
These look so good! I adore blueberry muffins. Pure comfort in my book! Thank you for sharing!
Love these blueberry muffins, Julia! Streusel is always the way to go as is Greek yogurt. I'm really loving that little blueberry on top. So sweet! Pinned!
Since I can't get good blueberries right now, do you think you could use frozen thawed berries?
Angie, yes you can use frozen blueberries - I wouldn't even thaw them - just use them frozen, roll them in flour just like the fresh ones in the recipe before adding to the cake batter. If you don't thaw them, they will be keep their whole shape. If you thaw them, they might get mushy when you add them to the batter.
Yum!
I love classic blueberry muffins! These sound like a great way to start of the day!
Always something so charming about a muffin or a cupcake..Yours looks like an ornament..so cute!
What a delicious and cheery muffin to greet me on this cold winter morning. Wish I could reach out and grab it!