Blueberry Streusel Muffins With Greek Yogurt
Streusel Muffins

Blueberry Streusel Muffins With Greek Yogurt

  • July 15, 2022

You can stop your search for the best breakfast muffin because these are made with fresh blueberries and a cinnamon crumble!“It’s not fair” I thought to myself a few days ago and decided to make an apology to my dear old muffins.I could really use a change in my menu” concluded Darko, who always made quick sandwiches while being in a hurry about something for work.“Well it’s OK, I guess one piece will not make such a big difference” he concluded while he was munching the sweet crumbs from the muffin.Of course, you can imagine that the portion of Blueberry Muffins intended for breakfast was visibly smaller in a matter of minutes!Skinny Chocolate Chip Banana Muffins is EASY and HEALTHY BREAKFAST RECIPE for busy mornings!!Lemon Poppy Seed Muffins –Simple and easy recipe for bright and sunny breakfast or brunch- moist, lemon infused muffins made with Greek yogurt. .

Best Blueberry Streusel Muffins

Best Blueberry Streusel Muffins

Best Blueberry Streusel Muffins

It’s the ultimate in easy breakfast recipes with buttery streusel crumbles.We no sooner see ripe berries on the bush & before I know it, the kids have picked it clean.I love using them in smoothies, in homemade granola cereal & on top of yogurt.The buttery crumbles are just so good & paired with the tartness of the blueberries – it’s absolute heaven for breakfast.Place the leftover muffins in an airtight container and keep at room temperature for up to 4 days.You can also refrigerate them if you live in a warmer climate where they might not last as long at room temperature.Place the room-temperature muffins in an airtight container or ziptop bag and freeze for up to 3 months.Streusel Combine the flour, sugar, butter and cinnamon in a small bowl & whisk together with a fork until combined & crumbly & mixture resembles wet sand.Muffins Preheat the oven to 400 degrees In a large mixing bowl, whisk together the eggs & sugar until combined.In a small bowl – combine 1½ cups blueberries & 1 tbsp flour & toss to coat.Spoon the batter into the muffin pan, filling each well about ⅔ full.This initial blast of higher heat encourages the batter to really lift higher and then the remainder of the baking happens at a lower temp, slowing things down so the inside can bake nice and fluffy.For this recipe you an use plain, low-fat, non-fat or vanilla Greek yogurt and even sour cream if you need to.But unfortunately, regular yogurt doesn’t have the right consistency for this recipe and it is not recommended.I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have.These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.You bet – this recipe is super versatile to fit all your needs.To make these into jumbo muffins – preheat to 425°F, then reduce to 350°F for 22-25 minutes for a total of 27-30.Please click each link below to find the easy, printable recipe!Skinny Blueberry Muffins Start your day with a lighter version of the classic.It’s the ultimate in easy breakfast recipes with buttery streusel crumbles.1 tsp cinnamon Muffin mix 2 large eggs – or 3 medium.Streusel Combine the flour, sugar, butter and cinnamon in a small bowl & whisk together with a fork until combined & crumbly & mixture resembles wet sand.In a large mixing bowl, whisk together the eggs & sugar until combined.In a small bowl – combine 1½ cups blueberries & 1 tbsp flour & toss to coat.Spoon the batter into the muffin pan, filling each well about ⅔ full.Add a small spoonful of the blueberry drizzle over the top of each well full of batter.Notes To make these into jumbo muffins – preheat to 425°F, then reduce to 350°F for 22-25 minutes for a total of 27-30.Nutritional information for the recipe is provided as a courtesy and is approximate.We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. .

Mini Blueberry Streusel Muffins (with Video!)

Mini Blueberry Streusel Muffins (with Video!)

Mini Blueberry Streusel Muffins (with Video!)

My absolute favorite blueberry muffins (like, ever) are from this small restaurant in New Canaan, CT called Rosie.They are massive, a gift in and of itself, and if you go first thing in the morning (we always do), you are rewarded with muffins that are fresh-from-the-oven and ever so slightly under baked right in the middle.For the crumbly streusel topping, you’ll need flour, brown sugar, butter, and ground cinnamon.The acidity does magical things to the batter, giving the muffins a slightly tangy, extremely light texture.Sprinkle the mini blueberry muffins with the streusel topping (you make it by simply rubbing the ingredients together with your fingers), and then bake until a toothpick inserted in the center comes out clean.You don’t want to over bake these mini muffins, otherwise they’ll become dry and the streusel topping might catch in the oven.You could throw in any soft fruit that you want (raspberries, blackberries, chopped up or sliced strawberries), but blueberry will always and forever be my favorite type of muffin.The streusel I could take or leave, but I made these for my sons’ class and I had a sneaking suspicion they’d be down with the extra sugar on top.Simply pat them dry with a paper towel and toss them in a little flour before adding into the recipe.If the butter is too cold, it won’t incorporate into these mini blueberry muffins correctly and the batter will be tough to work with.This adds an extra burst of flavor to these mini blueberry muffins, and it also makes them look ever cuter!And if you want to prep these mini blueberry yogurt muffins in advance, you can actually freeze them once they’ve cooled completely.And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes!For the streusel: Combine flour, brown sugar, butter, and cinnamon in a small bowl.In a separate bowl mix together butter, oil, and sugar with an electric mixer until evenly incorporated.Add eggs one at a time, beating in between additions until mixture is smooth and all ingredients are incorporated.If you’ve got a few extra blueberries, press them down gently on top of each muffin, then sprinkle generously with streusel.Simply pat them dry with a paper towel and toss them in a little flour before adding into the recipe.Recipe adapted slightly from Serious Eats Nutrition Serving: 1 muffin | Sodium: 166 mg | Sugar: 12.5 g | Fiber: 0.6 g | Cholesterol: 26 mg | Calories: 171 kcal | Saturated Fat: 3.7 g | Fat: 8.2 g | Protein: 2.2 g | Carbohydrates: 22.9 g Did you make this recipe? .

Zesty Blueberry Greek Yogurt Streusel Muffins – SIMPLY

Zesty Blueberry Greek Yogurt Streusel Muffins – SIMPLY

Zesty Blueberry Greek Yogurt Streusel Muffins – SIMPLY

Okay, so I’ve made streusel muffins over and over but, I have to admit, these are quite special.Not exactly, but I did use triple zero low fat Greek yogurt in these so they’re not so bad for the waistline.These babies are definitely moist, bursting with blues and covered with an easy, irresistible streusel topping.Andddd…with all these beautifully fresh ingredients you can feel confident serving them for a decadent brunch – a really simple treat baked from scratch!You can make the streusel topping ahead and pop it in the fridge until you’re ready to bake the muffins.Place your muffin tin on a lined baking sheet to catch any drips.Again, don’t be mad at me for making this recipe more confusing than it has to be because it really isn’t.Last step – reduce the oven temperature to 350F and continue baking for another 15 minutes or until a toothpick is inserted and comes out clean.Anyhoo, I’m going to throw caution to the wind and make a very bold statement here.¼ cup cold butter, cut into very small chunks.⅓ cup unsalted butter, melted (can use coconut oil).2 cups fresh blueberries tossed in 1 tablespoon flour Instructions Make the streusel by placing all ingredients into a small bowl and incorporating them with your fingertips until small crumbs form.Place the bowl into the fridge until ready to top your muffin batter.Line a 12 cup muffin tin with paper liners and preheat oven to 425F.Using a cookie/ice cream scoop, Divide the batter evenly between the muffin cups.Sprinkle the muffin batter with the chilled streusel topping and reduce the oven temperature to 400F.Reduce oven temperature to 350F and continue baking for another 15 minutes or until toothpick is inserted and comes out clean. .

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Super fluffy and perfectly sweetened Blueberry Muffins made ultra-moist with Greek yogurt and finished off with a buttery cinnamon streusel crumb topping!These simple, yet gorgeous muffins will be the start of your brunch spread, and make the perfect take-along breakfast for busy mornings.– Any name brand of plain Greek yogurt works well in these healthy blueberry muffins.– Help those blueberry muffins rise in the oven by adding baking soda.Cut the butter in with a pastry cutter or two forks until mixture resembles fine crumbs.Now prepare the muffin batter by creaming together in a medium bowl the butter and sugar until light and fluffy.Add the flour, baking soda, and salt to the bowl and mix until incorporated.In the car, in their lunchboxes, on the way to the bus stop, these healthy blueberry muffins are the perfect, easy-to-eat snack.Also, adding a combo of butter and oil makes a moist blueberry muffin too.You can roll the frozen blueberries in flour first to help them stay within the muffins and not sink to the bottom.The only thing I’d say to look out for is that when using frozen blueberries, you might need to cook the muffins just a few minutes longer than if using fresh.One reason you have soggy blueberry muffins could be because you let them sit in the pan too long before removing them to cool.Dried fruit adds great texture to these healthy blueberry muffins.Add a swirl of softened cream cheese to the inside of the muffins, or drizzle them with a thin glaze made from milk and powdered sugar.For the crumb topping , if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture., if you end up using unsalted butter, add additional 1/4 teaspoon of salt to the dry mixture.Sour cream is a great substitute for Greek yogurt, and you can swap one for the other at a one-to-one ratio.If you make these amazing Blueberry Muffins, be sure to tag me on social and rate the recipe below! .

Blueberry Streusel Muffins with Yogurt Recipe

Blueberry Streusel Muffins with Yogurt Recipe

Blueberry Streusel Muffins with Yogurt Recipe

I followed everything as stated except I used low fat vanilla yogurt because it was all I had, and I added extra blueberries. .

Lemon Blueberry Greek Yogurt Muffins

Lemon Blueberry Greek Yogurt Muffins

Lemon Blueberry Greek Yogurt Muffins

My Greek Yogurt Cream Cheese Lemon Coffee Cake has been my most popular recipe I’ve shared here so far.I’m amazed that in just a few short weeks it has been pinned over 25,000 times!I’m ashamed to admit it reminds me a little of that feeling I had in junior high when one of popular cheerleader girls told me in front of all her friends that she liked my brown leather six hole Dr. Marten’s.I needed to bring something to my monthly mom’s group last week, and so I decided to merge the lemon coffee cake recipe with a blueberry muffin.My brain is always thinking of all the different possible variations, especially when I’m trying to fall asleep and I’m a little bit hungry!My boys always hope I’ll bring home the extras when I bring food to my mom’s group, and since these were totally gone, I had to make some more when we got home.What I love about this cake batter is that it really is so lightly lemony, and not too sweet.The streusel topping is where you get some sweetness from, which balances it all very nicely.Yield: 2 4 1 x Print Recipe Pin Recipe Description These muffins are ever so lightly lemony with tangy blueberries and a sweet, crumbly, buttery streusel topping.all-purpose flour 1/2 cup granulated sugar Instructions Preheat oven to 425 degrees.In the bowl of an electric mixer, blend sugar, oil, and eggs on medium speed until smooth.Scoop the batter into each muffin cup, filling them almost full.Streusal Topping To make the crumb topping, pour the flour, sugar and cold cubed butter into a medium bowl, and using a pastry cutter or two forks, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter.

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Blueberry Streusel Muffins

Blueberry Streusel Muffins

Blueberry Streusel Muffins

Made in just one bowl, with 10 simple ingredients, these blueberry streusel muffins are perfect for your next brunch or breakfast treat!The blueberry streusel muffins are made with 10 simple ingredients and are super forgiving so you can always tweak the recipe depending on what you have on hand.It is a smidge more work to melt your butter than just using oil, but it’s worth it for the flavor!Melted butter will create a silky, tender crumb and keep your muffins perfectly moist!Some people make muffins with oil, but we prefer the buttery, finger licking goodness of butter.It is a smidge more work to melt your butter than just using oil, but it’s worth it for the flavor!Melted butter will create a silky, tender crumb and keep your muffins perfectly moist!You’ll use sugar in two places for the best blueberry muffins ever: in the batter and on the tops.We’ve tested these muffins 10 times, and let me assure you that a combo of greek yogurt and buttermilk is absolutely necessary.So how do you get one of those big, fluffy, moist, bakery style blueberry streusel muffins?To preserve that moist, tender crumb you’re looking for in a blueberry muffins recipe, fold the batter together until just combined!if you don’t eat your way through all these muffins in one sitting, they’ll keep well at room temperature in a sealed container for up to 2 days or in the refrigerator for a week!Let the muffins cool completely before placing in a freezer safe, airtight plastic bag or container. .

Whole Wheat Blueberry Yogurt Crumb Muffins

Whole Wheat Blueberry Yogurt Crumb Muffins

Whole Wheat Blueberry Yogurt Crumb Muffins

Please just give me a couch, a warm home, some sort of snack and I’m golden.I just don’t always want a muffin stuffed with chocolate chips and raspberries and mashed banana and walnuts and forty other ingredient.Warm muffins where those giant blueberry bulbs burst in your mouth and even though they are super hot and burn every last tastebud off of you’re tongue, you love it because it’s ideal comfort food.I’ve even been enjoying one for breakfast with some peanut butter and this is a big honking deal since in a previous life I only considered muffins to be snack worthy.But these fluff nuggets are made with whole wheat pastry flour and a little crunchy top and the fattest blueberries in all the land.Whole Wheat Blueberry Yogurt Crumb Muffins Print Recipe Pin Recipe No ratings yet Leave a Review » Ingredients 2 cups whole wheat pastry flour.3 tablespoons unsalted butter, at room temperature Instructions Preheat oven to 350 degrees F. Line a muffin tin with liners.In a large bowl, whisk together the flour, sugar, flaxseed, baking soda, powder, cinnamon and salt.In a separate bowl, whisk together the egg, yogurt, milk, butter and vanilla extract.crumb topping In a bowl, stir together the flour, sugar and cinnamon.Use your fingers or a fork to add the butter to the mixture and mix until small crumbs remain. .

Best Blueberry Cherry Muffins (made with Greek yogurt)

Best Blueberry Cherry Muffins (made with Greek yogurt)

Best Blueberry Cherry Muffins (made with Greek yogurt)

If you’re looking for the best blueberry cherry muffins made with Greek yogurt, you are in the right place.These muffins are made with fresh blueberries and cherries and have a streusel topping.For our wedding someone gifted us a set of these nonstick Goldtouch essential bake ware, and I bought a second set because they’re my all time absolute favorite and best baking sheet and muffin pans I’ve ever used in my life!I originally shared this recipe in 2013 with some very close up photography (lol – the the worst or oldest thing on my site), here’s a before and after (with an updated photo).Blueberry Cherry Muffins made with Greek Yogurt The best blueberry cherry muffins made with Greek yogurt and a streusel topping are the perfect way to start the day 4.75 from 8 votes Print Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 12 Equipment Muffin pan.microwave the butter for 30 seconds so that it is nice and soft or almost melted.Add the berries, stir a few times, and then spoon into lined muffin cups (the batter should fill 3/4 way up).Bake muffins for 20-25 minutes until the top is slightly golden brown.Notes The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen. .

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