Streusel Topped Blueberry Muffins

Blueberry muffins are perfect for breakfast or brunch any time of the year. Filled with plump, ripe blueberries and topped with a crumbly, buttery streusel.


– flour – baking powder – salt – eggs – sugar

Preheat oven to 350 degrees. Butter or line muffin tins. Rinse blueberries and lay flat on a paper towel to dry.


Mix together the dry ingredients: 2 cups of flour, the baking powder and the salt.


In a separate bowl mix the wet ingredients: eggs, sugar, greek yogurt, milk, butter, and vanilla.


Place the dry blueberries and 1 TBSP of flour into a small bowl. Toss to coat the blueberries.


Mix the wet ingredients with the dry until thick and slightly lumpy.


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