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–+ servings

Blueberry Muffins with Crunchy Streusel Topping

Delicious and tender blueberry muffins topped with a crunchy, buttery streusel, perfect for brunch or as a make-ahead snack.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Serving Size 12 muffins

Ingredients

Muffin Batter Ingredients

  • 2 cups all-purpose flour (plus 1–2 tbsp to toss with berries)
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs or 3 small
  • 1 cup granulated sugar for batter
  • 1 cup plain yogurt Greek or regular
  • 1/2 cup canola oil substitute: neutral oil or melted light olive oil
  • 1 teaspoon vanilla extract
  • 2 1/3 cups blueberries, fresh or frozen and thawed — divided (1 cup for batter, 1 1/3 cups for topping)

Streusel Topping Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 stick salted butter, melted 8 tbsp

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with liners or spray with non-stick spray.
  • In a large bowl, whisk together 2 cups flour, baking powder, and salt until evenly blended.
  • In a separate bowl, beat the eggs with 1 cup sugar. Stir in yogurt, oil, and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. Small lumps are fine — do not overmix.
  • Fold in 1 cup of blueberries gently.
  • Toss the remaining 1 1/3 cups blueberries with 1–2 tablespoons of flour in a small bowl to coat to prevent sinking. Fold these coated berries into the batter carefully.

Streusel Preparation

  • Make the streusel: combine 1 cup flour and 2/3 cup sugar in a bowl. Pour in the melted stick of butter and stir until crumbs form.

Baking

  • Spoon batter into the muffin cups, filling each about two-thirds full.
  • Sprinkle the streusel evenly over each muffin.
  • Bake for 18–20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

These muffins can be served warm, at room temperature, or frozen for later. Store muffins in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator.