Blueberry Yogurt Streusel Muffins Recipes

BLUEBERRY STREUSEL MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. , Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375° for 25-30 minutes or until browned. Cool for 5 minutes before removing to a wire rack. Serve warm.

BLUEBERRY YOGURT MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY STREUSEL MUFFINS WITH YOGURT

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
• Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
• Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

BLUEBERRY MUFFINS WITH OLIVE OIL, YOGURT AND STREUSEL TOPPING

Steps:

• Preheat oven to 425 F. Prepare muffin tin with cupcake liners.
• Prepare streusel topping by combining butter, sugar and flour in a food processor and process until crumbs are formed. Keep refrigerated until needed.
• In the bowl of an electric mixer combine eggs and sugar and mix until smooth. Add olive oil and mix on medium speed for 2 more minutes.
• Add yogurt, lemon juice and vanilla. Stir until smooth.
• In a separate bowl whisk together the dry ingredients - flour, salt, baking soda and baking powder and add them to the mixture. Using a minimal amount of stokes fold everything together.
• Toss frozen blueberries in 2 tbsp flour until evenly coated. Fold blueberries into the batter.
• Using an ice cream scoop fill cupcake liners until almost full. Sprinkle 2 tbsp streusel topping over each muffin.
• Bake at 425 F for 5 minutes (so muffins can rise), then reduce temperature to 350 F and bake for 20-25 more minutes.
• Remove from oven and place on cooling rack to cool completely.
• Store in an air tight container at room temperature (or refrigerate) for 3 days.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
• Mix all of the topping ingredients together. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
• Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

STARBUCKS COPYCAT BLUEBERRY MUFFINS

Steps:

• If you're using frozen berries, make sure to let them defrost and drain well before adding them to the muffins.
• Preheat oven to 350°F. Line muffin pans with paper baking cups.
• Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
• Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in blueberries.
• Fill muffin cups with about 1/4 cup muffin batter. Sprinkle the crumble evenly over the top of the muffins.
• Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
• Store in an airtight container for up to 3 days or freeze for up to one month.

RHUBARB MUFFINS WITH BLUEBERRIES

Steps:

• Whisk the flour, sugar and cardamom in a medium bowl.
• Add the coconut oil and combine with a fork.
• Mix the coconut oil into the flour until mostly incorporated but some small pieces remain. (The streusel is ready when it holds together in large clumps when squeezed-it will still be fairly dry.)
• Heat the oven to 375°F
• Put liners into a 12 hole muffin tin.
• Mix rhubarb with 1/4 cup of the sugar in a medium bowl. Let the mixture sit while you mix up the dry ingredients.
• Whisk together the flour, baking powder, baking soda, salt, and cardamom in a large bowl.
• Place the remaining 1/2 cup sugar, coconut oil, egg, vanilla, and yogurt in a separate medium bowl and whisk until smooth.
• Add the wet ingredients to the dry and mix just until combined, about 25 to 30 strokes.
• Gently Stir in the reserved rhubarb and the blueberries. Use about another 10 to 15 strokes. (The batter is very thick.)
• Place a rounded 1/4 cup of batter into each muffin hole (the holes will be full to the top, not much rise in these muffins) and evenly sprinkle the streusel over top.(This will be messy. Don't worry about it-bakes fine)
• Bake until a toothpick comes out clean, about 20 to 25 minutes.
• Let the muffins cool for 15 minutes in the pan.
• Remove the muffins from the pan. Serve warm or cool.

BLUEBERRY STREUSEL MUFFIN RECIPE

Steps:

• If using fresh blueberries, preheat oven to 400 degrees now - if using frozen, wait and read on.
• In a large bowl whip the eggs then mix in the sugar until well blended.
• Add in the Yogurt, Vanilla & Oil, mix well
• Sprinkle on 1 C Flour, then add the baking powder & salt - fold in gently - NO OVERMIXING
• Sprinkle on the remaining 1 C flour and fold in gently.
• Add the blueberries and fold until just combined.
• Using the method described above for jumbo muffins - divvy out the batter and set your muffin tins on top of the stove - if you're using frozen berries - let them sit while the oven preheats to 400 degrees. In the mean time, make your streusel topping.
• In a small bowl pour in the melted butter - add on top of the butter the flour, powdered sugar, cinnamon and salt. Mix gently with your fingers until crumbles form. Set aside.
• When batter in muffin cups has relaxed top with streusel and slide into oven.
• Reduce heat on oven to 375 degrees and bake for approx 25 minutes until a toothpick comes out of the center clean.
• Enjoy!

BLUEBERRY GREEK YOGURT STREUSEL MUFFINS

Steps:

• 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. (Not kidding, see my tips for a perfect dome in the blogpost).
• Whisk together all the wet ingredients.
• Fold the wet ingredients into the dry ingredients and mix just until combined. A few lumps are fine, just don't over mix or you will end up with tough muffins.
• Now gently fold in the blueberries using a few strokes so you don't over mix again.
• 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. Place tin on lined baking sheet to catch any batter that drips over and bake for 10 minutes. Reduce oven temperature to 350F and continue baking for another 15 minutes or until toothpick is inserted and comes out clean. Remove tin from oven and let COOL FOR AT LEAST 10 minutes in the tin. Remove then let cool completely on a baking rack.

BLUEBERRY YOGURT STREUSEL MUFFINS

Steps:

• Preheat oven to 400. Spray 12 muffin cups with non-stick spray.
• Remove the package of blueberries from the mix and set aside. Place the muffin mix in a large mixing bowl and make a well in the center.
• Place the yogurt, eggs and vanilla in a small mixing bowl and stir with a fork to combine and break up the egg yolks. Pour the yogurt mixture into the well in the muffin mix.
• Stir the wet and dry ingredients together just until combined, about 20 strokes.
• Pour the reserved blueberries into a strainer, rinse them under cold water and drain well. Fold these into the batter along with the fresh berries. Stir another 10 strokes, just to combine. The batter will still be a little lumpy.
• Spoon 1/3 cup batter into each muffin cup, filling it three quarters full.
• To prepare the streusel topping, place the brown sugar and flour in a small bowl and stir together. Add the butter, mashing it with a fork until the mixture is crumbly. With your hands, sprinkle a heaping teaspoon of this topping on top of each muffin.
• Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, about 20 to 23 minutes.
• Remove from oven and let cool 5 minutes on a wire rack before removing from pans. Cool for an additional 15 minutes before serving.