These Streusel Blueberry Cream Muffins are made with Blueberry Greek Yogurt, making them oh-so moist and delicious, without falling apart.
I love muffins… wait let me correct that. I love moist muffins. I don’t like muffins that crumble as you peel away the muffin liner. And I hate ones with have no flavor. On that note, a few years ago I set myself on an adventure. An adventure to make a blueberry muffin that didn’t crumble and one that the blueberries didn’t get lost in the taste of the batter. Adding some Oikos Blueberry Greek yogurt and some sour cream did the trick. Here is my gift to you today. Muffins that are moist, full of blueberries and their fresh, sweet flavor.
Enjoy! XOXO San
How do you make Streusel Blueberry Cream Muffins?
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Preheat oven to 400 degrees F (200 degrees C). Grease 30 muffin cups or line with paper muffin liners. I love using parchment paper wraps when I give them as gifts.
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In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt, cinnamon, and baking soda. In a small mixing bowl combine sour cream and Greek yogurt until well mixed.
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Stir dry ingredients into egg mixture alternately with sour cream and Greek yogurt mixture. Gently fold in blueberries. Scoop batter into prepared muffin cups.
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In a bowl combine brown sugar, yellow dry cake mix cinnamon, flour, and chilled butter. Mix with a fork until it resembles coarse crumbs and sprinkle over muffins before baking.
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Bake in preheated oven for 20 minutes. Let cool before serving.
My favorite kitchen tools used to make Streusel Blueberry Cream Muffins
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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.
KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.
OR
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.
Love using fresh blueberries? Try these Blueberry Lemon Shortcakes, Banana Blueberry Muffins, or my Baked Blueberry Cake Donuts.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Streusel Blueberry Cream Muffins
Ingredients
Muffins
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup sour cream
- 1 cup blueberry Greek yogurt I used Oikos
- 2 cups blueberries
Streusel
- ¼ cups brown sugar
- 3/4 Duncan Hines yellow cake mix just the mix!
- 1 1/4 teaspoon cinnamon
- 1/4 cup flour
- 1/4 cup chilled butter
Instructions
Muffins
- Preheat oven to 400 degrees F (200 degrees C). Grease 30 muffin cups or line with paper muffin liners. I love using parchment paper wraps when I give them as gifts.
- In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt, cinnamon, and baking soda. In a small mixing bowl combine sour cream and Greek yogurt until well mixed.
- Stir dry ingredients into egg mixture alternately with sour cream and Greek yogurt mixture. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Streusel
- In a bowl combine brown sugar, yellow dry cake mix cinnamon, flour, and chilled butter. Mix with a fork until it resembles coarse crumbs and sprinkle over muffins before baking.
- Bake in preheated oven for 20 minutes. Let cool before serving.
My review: My favorite muffin! It’s my mothers-in-law’s too, she asked me to post it (smile).
Kids review: They love this! They are all carbivores like me + with the sugar on top = happy kids.
Totally unusual idea to cake mix for the streusel topping! These muffins sound so good. Pinned!
Beautiful muffins!! Wish I had a couple on me right now 🙂
Thanks so much for linking up at The Wednesday Roundup! Pinned!! Angela @ http://lemoinefamilykitchen.blogspot.com
Oh, yummy!!!! I”m definitely pinning this.
Thanks for sharing on the Daily Blog Boost today! 🙂
– Brooke –