Blueberry Streusel Muffins

Blueberry Streusel Muffins

Diane Segal Teel

"This is one of the best muffins. They melt in your mouth and my son just loves them."
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Ingredients

50 m servings 259 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined; fold in blueberries. Divide batter evenly among prepared muffin tins.
  3. Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs; sprinkle over muffin batter.
  4. Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

Footnotes

  • Cook's Notes:
  • This recipe can be easily doubled. You can also substitute 2 cups all-purpose flour with 1 cup all-purpose flour and 1 cup whole wheat flour.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

I tried this one because there were not any reviews on it yet, plus the ingredients sounded so good. I followed everything as stated except I used low fat vanilla yogurt because it was all I ha...

Most helpful critical review

I truly hate to rate these so low & I've gone over the recipe many times to see if I did something wrong. I followed this word for word, other van using low fat vanilla yogurt in place of plain....

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Least positive
Newest

I tried this one because there were not any reviews on it yet, plus the ingredients sounded so good. I followed everything as stated except I used low fat vanilla yogurt because it was all I ha...

I made these this morning because I had some peach yogurt to use up. They turned out great! I used all brown sugar in mine.

I took the advice of using only brown sugar. I also used strawberry light-and-fit yogurt and substituted vanilla for the almond extract. The muffins were moist and delicious. Everyone enjoyed th...

I truly hate to rate these so low & I've gone over the recipe many times to see if I did something wrong. I followed this word for word, other van using low fat vanilla yogurt in place of plain....

Batter was very thick. Added some milk until it was the right consistency.

Delicious!! Followed the recipe to a tee!! Turned out great!! I was skeptical. The batter was verrrry thick. But, I trusted the recipe. They baked beautifully!! Thank you!!

I substituted I/2 white suger and 1/2 brown suger..skipped the streusal and made 1/2 the batter into bread..lower temp. To 350°...and cook for 30-50 min..I doubled the recipe to get this much ba...

Bland flavor even with extra blueberries. I tried to stay with the recipe, but the batter was so thick as others have stated that I ended up adding an extra few tbsp of yogurt until the consiste...

I will definitely be making this again!

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