Blueberry streusel mini muffins
My absolute favorite blueberry muffins (like, ever) are from this small restaurant in New Canaan, CT — 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. You might not think that’s a good quality for a muffin, but trust me it is.
We don’t go often because we like being able to zip up our pants, but seriously they are something I look forward to and crave constantly.
I’m not sure Rosie will ever fork over the recipe (please??). In the meantime, these will have to do.
Don’t be too upset, guys; these are legit.
If you’ve never baked with yogurt, prepare yourself to be amazed. The acidity does magical things to the batter, giving the muffins a slightly tangy, extremely light texture — almost sponge-like. Maybe that’s the reason I keep coming back to this recipe over and over again.
You could throw in any soft fruit that you want, 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 and I had a sneaking suspicion they’d be down with the extra sugar on top.
Spoiler alert: my suspicions were later confirmed.
If you’re making full-sized muffins, as is found in the original recipe on Serious Eats, go ahead and layer the streusel in the middle of the muffin, as well as on top. If you did that with these little bite sized minis, you’d end up with too little batter in the muffin tins, and that just can’t happen.
But no joke, these are an absolute favorite in the Well Seasoned household, and I’m sure it surprises no one that we are tough muffin critics. You’re going to love these!
Blueberry streusel mini muffins
For the streusel
- ½ cup all-purpose flour
- ½ cup dark brown sugar
- 4 tablespoons unsalted butter, at room temperature
- 1 teaspoon ground cinnamon
For the muffins
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch of salt
- 5 tablespoons unsalted butter, at room temperature
- ⅓ cup vegetable oil
- 1 cup sugar
- 1 cup whole milk, plain greek yogurt
- 1 cup blueberries
Adjust oven middle position and preheat to 350 F. Line mini muffin tins with muffin liners or grease with cooking spray.
For the streusel:
Combine flour, brown sugar, butter, and cinnamon in a small bowl. Use your fingers to crumble together until the mixture resembles wet sand. Set aside.
For the muffins:
In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.
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. Add greek yogurt and mix until just combined.
Gently mix wet ingredients into dry ingredients until mixture forms a thick batter. Carefully fold in blueberries.
Spoon batter evenly into muffin cups, filling about 4/5 of the way up, then top generously with streusel.
Bake muffins until a toothpick inserted comes out clean, about 11-13 minutes. Remove muffins from oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
*Recipe adapted slightly from Serious Eats.