Blueberry Muffins

Blueberry Muffins


  • 2 1/2 cup unbleached flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup butter
  • 1 cup plain yogurt, room temperature
  • 2 eggs, slightly beaten
  • 1 tsp vanilla extract
  • 1 1/2 cup blueberries
  • 1/16 cup coarse sugar crystals

Streusel Topping

  • 3/4 cup sugar
  • 3/4 cup flour
  • 1 Tbsp water
  • 1 1/2 tsp cinnamon
  • 1/4 cup butter, softened.


  1. Preheat oven to 400°F.
  2. Grease a muffin pan or use paper liners.
  3. In a large bowl, combine flour, sugar, baking powder, and baking soda until well-mixed.  Cut in butter using a fork and mix until a fine crumb mixture results.
  4. Pour yogurt in a small bowl and stir until creamy. Transfer yogurt to blender and add in eggs and vanilla extract, process until mixture is smooth.
  5. Pour yogurt mixture into flour mixture and combine just until flour is moistened. Do not over mix. Gently fold in berries.
  6. Prepare streusel topping: in a small bowl, combine sugar, flour, water, cinnamon, and softened butter. Mix until the streusal is completely blended and crumbly.
  7. Fill muffin cups 2/3 of the way full with batter. Sprinkle streusel topping over the top of muffin batter in muffin pan.
  8. Bake in oven for 15 to 20 minutes or until muffins are golden brown and wooden toothpick inserted in center comes out clean.
  9. Remove muffins from oven and remove from muffin pan immediately. Serve warm. Yield: 1 dozen muffins.

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