Blueberry Surprise Muffins with Streusal Topping

I was lucky enough to receive some Oikos Greek Yogurt from Stonyfield Farms. They sent us vanilla, blueberry, strawberry, honey and plain. My kids both really loved all the flavors, especially the strawberry. I couldn’t wait to try baking with the plain yogurt. My kids love blueberry muffins so I thought I would make them for breakfast. I had some homemade blueberry jam in the refrigerator from my neighbor Cheryl, so I decided to make regular blueberry muffins with a dollop of blueberry jam in the center. I thought they would be extra special with streusal topping. They turned out very moist, delicious and filled with blueberries. I really liked the streusal topping and the gooey blueberry jam center. We all loved them and gobbled them up for breakfast. I think these muffins taste best when served fresh from the oven with butter.

Blueberry Surprise Muffins with Streusal Topping:

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1 1/2 cups plain Greek yogurt (plain or vanilla yogurt would work great too)
  • 4 tablespoons of unsalted butter, melted
  • 1 cup frozen blueberries
  • Blueberry jam

Preheat the oven to 375 degrees. Coat a muffin tray with cooking spray. In a small bowl, stir together the flour, salt, baking soda, baking powder. In another bowl, combine the sugar, yogurt, eggs, melted butter and vanilla. Beat until thoroughly mixed. Slowly add the flour mixture into the egg mixture and mix until just blended. Gently fold in the blueberries – don’t over mix.

Streusel Topping:

  • 1/4 cup of white sugar
  • 2 tbsp flour
  • 2 tbsp cold butter, chopped into pieces

Combine all ingredients with fingers until flaky and crumbly.

Scoop the batter into the muffin tins, filling each cup half full. Top each muffin with a spoonful of jam.

Fill the muffin tins with the remaining muffin batter. Sprinkle the streusal topping on each muffin then place in the oven.

Bake for 15-17 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. Allow the muffins to cool slightly in the pan. Then remove them and serve warm.

Click here for a printable version of this recipe – For the Love of Cooking.net

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