Blueberry Streusel Muffins with Yogurt recipe

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Ingredients

2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon grated nutmeg
¼ cup white sugar
6 tablespoons butter, melted
1 egg
1 cup low-fat yogurt
1 tablespoon vanilla extract
1 cup blueberries
½ cup all-purpose flour
¼ cup white sugar
¼ cup chopped almonds
¼ cup butter
½ teaspoon almond extract

Nutrition Info

259.5 calories
carbohydrate: 32.5 g
cholesterol: 42.2 mg
fat: 12.2 g
fiber: 1.4 g
protein: 5.1 g
saturatedFat: 6.6 g
servingSize: -
sodium: 243.1 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

  2. Combine 2 cups flour, baking powder, baking soda, nutmeg, and 1/4 cup sugar in a large bowl. Beat 6 tablespoons butter, egg, yogurt, and vanilla extract in a bowl. Pour yogurt mixture into flour mixture and mix until just combined, fold in blueberries. Divide batter evenly among prepared muffin tins.

  3. Whisk together 1/2 cup flour, 1/4 cup sugar, and almonds in a small bowl. Cut in 1/4 cup butter and almond extract with a knife or pastry blender until mixture resembles coarse crumbs, sprinkle over muffin batter.

  4. Bake in preheated oven until golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Let cool in muffin cups for 5 minutes before removing to a wire rack.

Recipe Yield

1 dozen

Recipe Note

This is one of the best muffins. They melt in your mouth and my son just loves them.

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