Blueberry Greek Yogurt Streusel Muffins
 
 
Author:
Serves: 12
Ingredients
  • For the streusel
  • ½ cup all-purpose flour
  • ½ cup white granulated sugar
  • 1 teaspoon cinnamon
  • ¼ cup cold butter, cut into very small chunks
  • Wet Ingredients for the muffin batter
  • ⅓ cup unsalted butter, melted (can use coconut oil)
  • 2 x-large eggs
  • ½ cup buttermilk or any nut milk
  • ½ cup zero fat Greek yogurt
  • zest from 1 lemon
  • Dry ingredients for the muffin batter
  • ½ cup white granulated sugar
  • 2¼ cups all-purpose white flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 cups fresh blueberries tossed in 1 tablespoon flour
Instructions
  1. 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.
  2. 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).
  3. Whisk together all the wet ingredients.
  4. 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.
  5. Now gently fold in the blueberries using a few strokes so you don't over mix again.
  6. Using a cookie/ice cream scoop, Divide the batter evenly between the muffin cups.
  7. 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.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2019/05/15/blueberry-greek-yogurt-streusel-muffins/