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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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burst blueberry muffins with streusel topping

Mini Blueberry Streusel Muffins

Posted by: Ari Laing

These mini blueberry streusel muffins are super moist thanks to the combination of butter, oil, and Greek yogurt. Who knew mini blueberry muffins could taste this good?!

recipe +-

Posted by: Ari Laing
mini blueberry muffins
Print Recipe
4.91 from 10 votes

Blueberry Streusel Mini Muffins

These mini blueberry streusel muffins are super moist thanks to the combination of butter, oil, and Greek yogurt. Who knew mini blueberry muffins could taste this good?!
Prep Time10 mins
Cook Time13 mins
Total Time23 mins
Course: Muffins
Cuisine: American
Keyword: blueberry muffins from scratch, blueberry streusel muffins, blueberry yogurt muffins, how long to bake mini muffins, mini blueberry muffins
Servings: 2 dozen mini muffins
Calories: 171kcal
Author: ari | well seasoned


For the streusel

  • ½ cup all-purpose flour
  • ½ cup dark brown sugar
  • 4 Tbsp unsalted butter at room temperature
  • 1 tsp ground cinnamon

For the muffins

  • 2 ¼ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 5 Tbsp unsalted butter (at room temperature)
  • cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup whole milk plain greek yogurt
  • 1 cup fresh 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. If you've got a few extra blueberries, press them down gently on top of each muffin, then sprinkle 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.



*You can also use frozen blueberries in these muffins, if desired. If using frozen berries, do NOT thaw them. Simply pat them dry with a paper towel and toss them in a little flour before adding into the recipe.
If you have extra blueberries, add a few on top of each unbaked muffin so you get a few blueberries at the top!
Recipe adapted slightly from Serious Eats.


Serving: 1muffin | Sodium: 166mg | Sugar: 12.5g | Fiber: 0.6g | Cholesterol: 26mg | Calories: 171kcal | Saturated Fat: 3.7g | Fat: 8.2g | Protein: 2.2g | Carbohydrates: 22.9g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!