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December 2, 2020

Blueberry Streusel Muffins

Posted on January 24, 2020 by in baked goods

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Blueberry Streusel Muffins

My Blueberry Streusel Muffins disappeared in a flash, hubster and the kids loved them, they were that good.


I am already thinking how to change this for Blueberry Streusel Muffins in a coffee cake idea. Maybe serve with with a lemon yogurt for extra tang and texture. I found this recipe on Butter Be Ready, but wanted to tweak it somewhat. I wanted to showcase Fairview’s delicious Full Fat Yogurt. The yogurt is free starches, stabilizers, sugar and flavourants. It is made only from the milk of pasture-fed Jersey cows and traditional yogurt cultures.

Fairview full fat yogurt


I am in the process of dealing with our empty nest. Yip, I know I was warmed, but here I am. Delighted for my children to spread their wings but at the same time, I know I am going to miss them so much. Well, there is one I can keep them on a “leash”. Make sure there is always good food when they come home for weekends or holidays. These muffins are just the beginning of my devious plan. 😉

Blueberry Streusel Muffins

Makes 15 muffins

For the Streusel Topping

250 ml/ 1 cup flour
160 ml/ ⅔ cup sugar
120 g butter – room temperature
5 ml/ 1 t cinnamon
2 ml/ ½ t ground nutmeg

For the Blueberry Muffins

1 x 150 g tub Fairview Full Fat Yogurt
125 ml / ½ cup cream or milk – or course I used cream
125 ml / ½ cup vegetable oil
5 ml / 1 t vanilla extract
2 extra-large eggs
500 ml/ 2 cups flour
15 ml / 3 t baking powder
250 ml/ 1 cup sugar
375 ml/ 1½ cups blueberries – frozen or fresh
2ml / ½ t salt
A little flour to dust blueberries

Blueberry Streusel Muffins


Make the Streusel

Combine the flour, sugar, cinnamon, nutmeg and soft butter to mixing bowl and mix with your fingers until you have a course crumb-like consistency. I like some big and some small lumps. It
gives great texture.

Make the muffins

Preheat oven to 180 C/ 350 F. Line a muffin pan with cupcake wrappers.  Mix the wet ingredients by adding the eggs, yogurt, milk or cream and oil together until smooth. In another bowl, mix the flour, sugar, salt and baking powder together.  Add the wet ingredients to the dry ingredients and mix well, but do not overmix. Place the blueberries in the bowl that you used for the dry ingredients and add a little flour. Shake to coat each blueberry with flour. Now add the blueberries to the muffin mix and gently fold them in.Divide batter into muffin cups. I fill mine about ¾ full. Top with some of the streusel mix.  Bake for 20-25 minutes. Enjoy warm for breakfast or freeze for  lunchboxes.

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