Easy Mini Blueberry Muffins with Streusel
Start your day with these fluffy mini blueberry muffins! Filled with juicy blueberries and topped with buttery streusel, they’re a perfect snack.
Equipment
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Ingredients
Streusel Topping
- 2 tablespoons all purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter melted
Mini Blueberry Muffins
- 1 ¼ cup all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon cinnamon optional
- ¼ teaspoon salt
- ½ cup granulated sugar
- 2 tablespoons brown sugar light or dark
- 2 tablespoons unsalted butter melted
- 2 tablespoons vegetable oil
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ¼ cup full fat Greek yogurt room temperature
- ¼ cup buttermilk room temperature
- 1 cup frozen blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line the mini muffin pan with liners and set aside.
- Combine 2 tablespoon flour, 2 tablespoon sugar, and 1 tablespoon melted butter in a small bowl until a crumble forms. Set it in the freezer while you make the muffin batter.2 tablespoons all purpose flour, 2 tablespoons granulated sugar, 1 tablespoon unsalted butter
- Whisk together the flour, baking powder, cinnamon, and salt in a medium mixing bowl and set aside.1 ¼ cup all purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon cinnamon, ¼ teaspoon salt
- In a separate large mixing bowl, whisk the granulated sugar, brown sugar, melted butter, oil, egg, and vanilla until well combined.½ cup granulated sugar, 2 tablespoons brown sugar, 2 tablespoons unsalted butter, 2 tablespoons vegetable oil, 1 large egg, ½ teaspoon vanilla extract
- Add the Greek yogurt and buttermilk, whisking until smooth.¼ cup full fat Greek yogurt, ¼ cup buttermilk
- Using a rubber spatula, fold the dry ingredients into the wet ingredients until a few dry streaks of flour are left.
- In a small bowl, coat the blueberries in about 2 teaspoons of flour. Fold the blueberries into the muffin batter until no dry streaks remain.1 cup frozen blueberries
- Using a small cookie scoop, fill each liner ¾ full of batter. Sprinkle a little of the streusel and coarse sugar on top of each one.
- Bake on the middle rack for 12-15 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack when the muffins are cool to the touch.
Video
Notes
Use room temperature egg, yogurt, and buttermilk.
Measure the flour correctly in grams with a food scale. See the metric tab above. If measuring in cups, use the spoon and sweep method.
Storage: Store the muffins in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.
Nutrition: The provided nutritional information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Serving: 1muffinCalories: 70kcalCarbohydrates: 11gProtein: 1.1gFat: 2.5gSaturated Fat: 1gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.6gTrans Fat: 0.1gCholesterol: 9.4mgSodium: 49.2mgPotassium: 20.1mgFiber: 0.3gSugar: 6gVitamin A: 52.5IUVitamin C: 0.5mgCalcium: 20.6mgIron: 0.4mg
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