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Blueberry Streusel Muffins with Yogurt
Blueberry Streusel Muffins with Yogurt
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Delicious blueberry muffins with almond streusel topping - ideal for brunch or a quick breakfast option.
Ingredients:
  • 2 cups all-purpose flour
  • 2.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon grated nutmeg
  • 0.25 cup white sugar
  • 6 tablespoons butter, melted
  • 1 cup low-fat yogurt
  • 1 tablespoon vanilla extract
  • 1 cup blueberries
  • 0.25 cup chopped almonds
  • 0.25 cup butter
  • 0.5 teaspoon almond extract
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C), and prepare a 12-cup muffin tin by greasing it or lining with paper liners.
  • In a large bowl, mix together 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar. In a separate bowl, beat together 6 tablespoons of butter, egg, yogurt, and vanilla extract until well combined. Pour the yogurt mixture into the flour mixture and gently mix until just combined. Gently fold in the blueberries. Divide the batter evenly among the prepared muffin tins.
  • In a small bowl, blend 1/2 cup flour, 1/4 cup sugar, and almonds. Cut in 1/4 cup butter and almond extract using a knife or pastry blender until mixture looks like coarse crumbs. Sprinkle over the muffin batter.
  • Bake in a cozy oven until beautifully golden and a toothpick inserted into the center of a muffin comes out spotless, approximately 20 minutes. Afterward, allow them to cool in the muffin cups for a delightful 5 minutes before transferring to a wire rack.

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