mini blueberry muffins

Blueberry streusel mini muffins

  • Author: ari | well seasoned
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 2 dozen mini muffins 1x
  • Category: Muffins
  • Method: Baked
  • Cuisine: American


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?!



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
  • 1 tsp kosher salt
  • 5 tablespoons 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*


  1. Adjust oven middle position and preheat to 350 F. Line mini muffin tins with muffin liners or grease with cooking spray.

For the streusel:

  1. 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:

  1. In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk until combined.
  2. 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.
  3. Gently mix wet ingredients into dry ingredients until mixture forms a thick batter. Carefully fold in blueberries.
  4. Spoon batter evenly into muffin cups, filling about 4/5 of the way up, then top generously with streusel.
  5. 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 Size: 1 muffin
  • Calories: 171
  • Sugar: 12.5g
  • Sodium: 166mg
  • Fat: 8.2g
  • Saturated Fat: 3.7g
  • Carbohydrates: 22.9g
  • Fiber: 0.6g
  • Protein: 2.2g
  • Cholesterol: 26mg

Keywords: blueberry streusel muffins, mini blueberry muffins, how long to bake mini muffins, blueberry muffins from scratch, blueberry yogurt muffins

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