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Blueberry Streusel Muffins with Yogurt

Rated as 4.47 out of 5 Stars
1

"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
Original recipe yields 12 servings (1 dozen)

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.

Nutrition Facts


Per Serving: 259 calories; 12.2 32.5 5.1 42 243 Full nutrition

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Reviews

Read all reviews 12
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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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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....

Amazing!! Super soft and tasty! Nutmeg adds a little extra and it’s delicious. If you’re not a fan of it, maybe cut it in half. Didn’t put almonds on top, didn’t have any and I’m not a fan of nu...

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...