My absolute favorite blueberry muffins (like, ever) are from this small restaurant in New Canaan, CT called 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, this mini blueberry streusel muffin recipe will have to do.
Don’t be too upset, guys; these mini blueberry muffins are legit.
What’s in blueberry streusel muffins?
For the crumbly streusel topping, you’ll need flour, brown sugar, butter, and ground cinnamon. Classic, but delicious!
For the mini blueberry muffins, you’ll need flour, baking powder and baking soda, salt, butter, vegetable oil, sugar, eggs, Greek yogurt (the magic ingredient!), and blueberries (fresh is best, but frozen will do in a pinch!)
If you’ve never baked with greek yogurt, prepare yourself to be amazed. The acidity does magical things to the batter, giving the muffins a slightly tangy, extremely light texture. You could replace it with sour cream, buttermilk, or plain yogurt, but I am a Greek yogurt baking convert and will never go back.
How do you make blueberry streusel muffins?
These mini blueberry yogurt muffins are about as easy as it gets. Simply stir together the wet and dry ingredients in separate bowls and then combine the two. Gently fold in the blueberries, and then scoop the blueberry muffin batter into a prepped mini muffin tin.
Sprinkle the mini blueberry muffins with the streusel topping (you make it by simply rubbing the ingredients together with your fingers), and then bake until a toothpick inserted in the center comes out clean.
How long to bake mini muffins?
These mini blueberry streusel muffins need 11 to 13 minutes in the oven. You don’t want to over bake these mini muffins, otherwise they’ll become dry and the streusel topping might catch in the oven.
Can I turn these into regular blueberry muffins?
Can I make these mini muffins with another fruit?
You could throw in any soft fruit that you want (raspberries, blackberries, chopped up or sliced strawberries), 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’ class and I had a sneaking suspicion they’d be down with the extra sugar on top.
Spoiler alert: my suspicions were later confirmed.
Should I use fresh or frozen blueberries?
I prefer fresh blueberries in this mini muffin recipe, but you can use frozen if that’s all you have on hand. 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. The flour keeps the blueberries from bleeding all over the muffin batter and prevents them from sinking to the bottom of the mini muffins.
Tips for making blueberry streusel muffins
Before making either the streusel topping or the blueberry muffin batter, make sure your butter is at room temperature. If the butter is too cold, it won’t incorporate into these mini blueberry muffins correctly and the batter will be tough to work with.
If you have any blueberries left over from the muffin batter, pop a few on top of each unbaked muffin so you wind up with some berries on the very top. This adds an extra burst of flavor to these mini blueberry muffins, and it also makes them look ever cuter!
And if you want to prep these mini blueberry yogurt muffins in advance, you can actually freeze them once they’ve cooled completely. Just freeze them in a freezer bag and then place them on the counter to thaw when you’re ready to eat them.
If you make these Lemon Poppy Seed Muffins, please let me know by leaving a review below!
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For more blueberry desserts, check out the following recipes:
Blueberry streusel mini muffins
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)
- ⅓ 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.