Mini Blueberry Streusel Muffins Make The Best Start To Your Day!
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 us 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 streusel muffins are legit.
- Light and fluffy (thanks to baking with Greek yogurt)
- Mini, so you can eat a lot!
- Perfectly crumbly streusel on top!
- Packed with nutrient dense blueberries, my favorite fruit!
Ingredients For Blueberry Streusel Mini Muffins
For the streusel topping
For the crumbly streusel topping, you’ll need flour, brown sugar, butter, and ground cinnamon. Classic, but delicious!
For the blueberry muffins
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 to 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.
Bake Time For 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 These Be Made Into Regular Blueberry Muffins?
Yes! Bake time is 20-22 minutes for standard sized muffins. Also, if you’re making full-sized muffins, as is found in the original recipe, go ahead and layer the streusel in the middle of the muffin, as well as on top. If you did that with the little minis, you’d end up with too little batter in the muffin tins, and that just can’t happen.
But no joke, these blueberry streusel muffins are an absolute favorite in the Well Seasoned household, and we’re sure it surprises no one that we are tough muffin critics. You’re going to love these!
Can These Mini Muffins Be Made With Other 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 Blueberry Streusel Mini Muffins, please let us know by leaving a review and rating below!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag me on social channels when you make a recipe at #wellseasonedstudio !!
For more blueberry desserts, check out the following recipes:
- Coffee kissed blueberry scones
- Blueberry pie ice cream
- Blueberry streusel coffee cake
- Mini blueberry galettes
- Blueberry lemon bundt cake
- Triple berry spelt slab pie
Blueberry Streusel Mini Muffins Recipe
Ingredients
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*
Instructions
- 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.
No amount of eggs mentioned or even listed. How many muffins does this make?? Halfway into making and have no idea about egg amounts.
omg 2 eggs, I’m so sorry!! Will update right now! thank you for pointing out!
updated!!
Thank you!! ????
These look amazing!
thank you so much! we love them!
So I just wanted to ask this question cuz it’s very important for me basically I made cupcakes for first time it turned out very good as I used plain flour not self
raising flour and the other two attempts I made trying to make cupcakes it was a failure because when I put it in the oven they flattened down I need help ????cuz I love baking so it’s sad really. Also can u send me a chocolate brownie recipe pls ????
Im gonna try making these blueberry muffins as they look delicious ???? and I just wanted to say that when I made the cupcakes ???? the other two attempts I used self raising flour and know I just don’t wanna bake cuz I think I’m not a good baker and I think that the self raising is the reason of why the cupcakes are not being flattened but every one uses self raising flour for baking cupcakes so I just don’t know what I’m doing wrong .
I made these twice and they come out pretty good! The only thing is that the initial recipe (I didnt adjust the slider) says that it yields 2 dozen, or 24 mini muffins. Each time I’ve made these, the batter made well over 48 mini muffins. Just wanted to let you know!
ah, thank you for pointing this out! must have mistyped, will go fix now! xo
I’ve made these multiple times and they are always a HUGE hit!! Light and not-too-sweet and filled with fresh blueberries. I add a teaspoon of vanilla to the batter for just a little extra oomph. The batter is thick enough that I actually can use my cookie scoop which is the perfect portion for the mini muffin cups so it makes it super easy! So many people have asked for the recipe. Thank you!!!
Ashley, thank you so much for this stellar feedback!!! I am crazy about the texture of these and I’m so glad you love them too! xo, Ari
Best blueberry muffins I have ever eaten and made! I have recommended this recipe to my friends. I usually do a mixture of mini and regular size muffins. I highly recommend putting in the plain greek yogurt. So yummy and so fun to make!
Now that is some seriously high praise! THANK YOU! And yes, I’ll often make mini and regular! My kids will eat 3 minis for breakfast and feel like they’re getting ‘more’ since they eat multiple lol! xo, Ari
This recipe was such a huge success! It was super moist and not too sweet at all! I omitted the crumble topping and it was still very delicious. For some reason, the recipe made an additional 12 mini muffins. It was gobbled up by all the kids and adults. perfect size so you don’t feel like you are over eating. Definitely in my recipe book!
Thanks for the feedback, Jessie!! When we were still allowed to bring food into the kids’ schools, these muffins were in high demand! xo, Ari
Delicious recipe, but it does make WAY MORE mini muffins than 2 dozen. I saw another comment mentioning this, but I thought the recipe had since been corrected. My mini muffins have very hefty muffin tops, plus 7 full sized muffins since I didn’t have another mini pan. Still 5 stars for taste and texture! (Even using gluten free flour, low fat yogurt, and frozen blueberries)
Hi Alana, thanks for pointing out. Will re-test this recipe asap and update accordingly. Thanks! xo, Ari
The wonderful thing about this recipe: Stored airtight, the muffins were still moist and tasty 36 hours after baking. I baked them Saturday night, and they were still great on Monday morning. Emphasis on “stored airtight.” I used the streusel and still thought the finished product wasn’t quite sweet enough; but I was the only one who thought so. Everybody else thought they were perfect. Highly recommend this recipe.
Thanks for this feedback, Mary! We love them too! xo, Ari