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Blueberry Streusel Muffins
These Blueberry Streusel Muffins are made with blueberry Greek yogurt, making them incredibly moist, soft, and full of flavor.
Servings 30 muffins
Calories 223kcal
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 your oven to 400°F (200°C). Grease 30 muffin cups or line them with paper liners. Parchment paper wraps work especially well if you plan to gift these muffins.
- In a large bowl, beat the eggs until smooth. Gradually add the sugar, beating as you go, then slowly pour in the oil while continuing to mix. Stir in the vanilla until fully combined. In a separate bowl, whisk together the flour, salt, cinnamon, and baking soda. In a small bowl, mix the sour cream and Greek yogurt until smooth and creamy.
- To make the streusel, combine the brown sugar, yellow cake mix, cinnamon, flour, and chilled butter in a bowl. Use a fork or pastry cutter to mix until the mixture resembles coarse crumbs. Sprinkle generously over the tops of the muffins.
- Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool slightly before serving.
Nutrition
Calories: 223kcal | Carbohydrates: 41g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 239mg | Potassium: 62mg | Sugar: 22g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1.3mg