Dollop of Dough
A small batch recipe for 6 classic blueberry muffins topped with streusel.
These small batch muffins have a moist, fluffy cake-like texture with a crunchy streusel topping that makes them the best blueberry muffins ever. This recipe is quick, easy, and makes just 6 muffins!
Flour, baking powder, cinnamon, salt, granulated sugar, brown sugar, butter, oil, egg, vanilla, Greek yogurt, and buttermilk.
Prepare the streusel topping by combining 2.5 tablespoons flour, 2.5 tablespoons sugar, and 1 tablespoon of melted butter with a fork until crumbles form. Set aside.
Whisk the all purpose flour, baking powder, ground cinnamon, and sea salt together in a medium mixing bowl and set aside.
In a large mixing bowl, whisk the sugar, brown sugar, butter, oil, egg, and vanilla extract together until well combined. Then mix in the yogurt and buttermilk until smooth.
Fold the dry ingredients into the wet ingredients. Coat the blueberries with flour and then fold them into the muffin batter.
Fill each muffin liner 3/4 full and sprinkle streusel on top. Bake for 5 minutes, turn the heat down, and bake until a toothpick inserted in the center of a muffin comes out clean.
Let the blueberry muffins cool to room temperature and enjoy! Want to make these muffins? Check out the full instructions at:
Lowkey recipes for unfussy foodies.