Blueberry Streusel Mini Muffins with Greek Yogurt
These Mini Blueberry Streusel Muffins are incredibly moist thanks to the combination of butter, oil, and Greek yogurt. With a soft, delicate texture and a sweet blueberry flavor, I find myself craving these for breakfast often. Who knew mini blueberry muffins could taste this good?!
Servings: 3 dozen mini muffins
Calories: 125kcal
Video
Equipment
Electric hand mixer or stand mixer fitted with whisk attachment
Mini muffin tins with liners
Ingredients
For the Streusel
- ½ cup (60g) all-purpose flour
- ½ cup (105g) dark brown sugar
- 4 Tbsp (57g) unsalted butter, room temperature
- 1 tsp ground cinnamon
For the Muffins
- 2¼ cups (270g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 5 Tbsp (70g) unsalted butter, room temperature
- ⅓ cup (118 ml) vegetable oil
- 1 cup (200g) sugar
- 2 large eggs (100g)
- 1 cup (240g) whole milk plain Greek yogurt
- 1 cup (150g) fresh blueberries*
Instructions
- Prepare the muffin tin. Adjust oven rack to the middle position, then preheat to 350°F (175°C). Line mini muffin tins with muffin liners or grease with cooking spray.
- Make the streusel. Combine ½ cup all-purpose flour, ½ cup brown sugar, 4 Tbsp room temp butter, and 1 tsp cinnamon in a small bowl. Use your fingers to crumble together until the mixture resembles wet sand. Set aside.
- Mix the dry ingredients. In a medium bowl, combine 2¼ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and 1 tsp kosher salt, then whisk to combine.
- Mix the wet ingredients. In a separate bowl mix together 5 Tbsp room temp butter, ⅓ cup oil, and 1 cup sugar with an electric mixer until evenly incorporated. Add 2 eggs, one at a time, beating in between additions until the mixture is smooth and all ingredients are incorporated. Add 1 cup Greek yogurt, then mix again until just combined.
- Combine wet and dry ingredients. Gently fold wet ingredients into dry ingredients until mixture forms a thick batter. Carefully fold in blueberries.
- Prepare the muffins. Spoon the 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 the blueberry muffins. Transfer to the oven and bake until a toothpick inserted comes out clean, about 11-13 minutes. Remove muffins from the oven and let stand for 5 minutes before transferring to a cooling rack. Serve warm or at room temperature.
Notes
- Frozen blueberries: Don’t thaw. Pat dry and toss with a little flour before adding to the batter.
- Extra berries: Press a few on top of each muffin before baking.
- Standard muffins: Bake 20–22 minutes. Add streusel in the middle and on top (mini muffins are too small for this).
- Freeze: Cool completely, then store in a single layer in an airtight container or bag (separate layers with parchment). Freeze up to 3 months.
- Reheat from frozen: Thaw overnight or microwave with a damp paper towel in 30-second bursts.
- Best reheating method: Slice in half and griddle cut-side down in butter until warm and crisp.
Nutrition
Serving: 1mini muffin | Calories: 125kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 115mg | Potassium: 34mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 119IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg
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