While browsing on Pinterest last week I ran across a few recipes for blueberry muffins and my pregnancy cravings kicked in. I’ve been thinking about blueberry muffins ever since and have been dreaming of the morning when I’d wake up to make them and enjoy them warm for breakfast. Well my friends, this morning is that morning! I have finally made the blueberry muffins I’ve been craving!
So, I got the recipe for these muffins from The Pioneer Woman. Yes, well all know she’s a GENIUS and she’d never steer us wrong. Besides, a recipe with yogurt in it is gonna make a killer muffin anyways. I added my own struesel topping cause I like that more than just the sugar she suggests. I mean really, can you go wrong with a muffin topped with more butter and sugar? I THINK NOT! And because I made a TON of this delicious streusel topping, I even lined the bottom of the muffin liners with it. Yah, these muffins have a crust. Go ahead, drool. I seriously am.
Streusel Blueberry Muffins
Makes 2 dozen muffins
3 cups minus 2 tablespoons flour
1 tsp baking soda
2 tsp baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 generous cup plain, unflavored yogurt (I used three small containers of Oikos Greek plain yogurt)
1 tsp vanilla
2 cups fresh blueberries (I used frozen, no biggie – and to be honest, I might add another 1/2 cup)
- Preheat oven to 400 F degrees. Line muffin tin with liners. Prepare streusel.
- In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.
- In another large bowl whisk together sugar, oil, vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.
- Add blueberries to mixture and stir 3 times. (Don’t over mix!!! You don’t want to overwork the flour!)
- Press 1 tablespoon of streusel into the bottom of the liner. Using an ice cream scoop, place one full scoop of batter into each baking cup. Sprinkle streusel on top of batter, gently pressing into batter.
- Bake 18-20 minutes or until a toothpick comes out clean and the streusel has browned.
- Cool in pan 5 minutes before removing to wire rack to cool completely.
1/2 cup unsalted butter, softened and cubed
1 cup sugar
1 cup flour
2 tsp cinnamon
- Place all ingredients in a medium bowl.
- With your fingers, work the ingredients together. Almost like you’re playing with play-dough. Smash the dry into the butter, rolling it between your fingers.
- Do this for at least 5 minutes until all the dry ingredients have been incorporated into the butter. You should feel the butter throughout the streusel and no dry should be left. It will be a uniform brown color and the consistency should be clumpy.