Blueberry Streusel Muffins

5 from 4 votes

These tender Blueberry Streusel Muffins are bursting with berries and are topped with a thick layer of golden brown streusel!

Prep Time20

Cook Time20

Total Time40

Course: bread, Breakfast

Keyword: muffins

Servings: muffins

Calories: 278.62kcal

Preheat oven to 375°F and line a muffin pan with paper liners; set aside.
First, you'll make the crumb topping: in a small bowl, add the flour, sugar, melted butter and cinnamon. Stir with a fork until crumbly and set aside.
In a large bowl, stir together 2 cups flour, baking powder and salt; set aside.
In another bowl, whisk together the eggs, sugar, yogurt, oil and vanilla.
Add the wet ingredients into the dry ingredients and stir until just combined.
In a small bowl, sprinkle remaining tablespoon of flour over one cup of blueberries; stir to coat.
Fold these blueberries gently into the batter.
Scoop batter into the prepared muffin tins, filling about 2/3 of each cup.
Cover the batter with the remaining 1 1/3 cups of blueberries and then cover with streusel topping (you will have to press the struesel into the batter a bit - it seems like a lot of topping, but use it all, dividing it evenly between the muffins).
Bake for 18-20 minutes or until light golden brown on top.
Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.